Description
Bang Bang Chicken Bowls: Quick, spicy, creamy chicken over fluffy rice with crisp veggies. A mouthwatering melody of tangy & sweet flavors.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil for cooking
- ½ cup mayonnaise (regular or light)
- ¼ cup sweet chili sauce
- 2 tablespoons honey
- 1–2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 3 cups cooked rice (white, brown, or cauliflower rice)
- 2 cups shredded cabbage or coleslaw mix
- 1 cucumber, thinly sliced
- 1 carrot, julienned or grated
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Lime wedges, for serving
Instructions
- Make the bang bang sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, rice vinegar, and garlic powder until smooth. Set aside ¼ cup for drizzling later.
- Pat chicken pieces completely dry with paper towels. In a large zip-top bag, combine cornstarch, salt, and pepper. Add chicken pieces and toss until evenly coated.
- Heat vegetable oil in a large non-stick skillet over medium-high heat. Add chicken in a single layer (working in batches if needed). Cook undisturbed for 2-3 minutes until golden, then flip and cook another 3-4 minutes until cooked through (165°F internal temperature).
- Transfer cooked chicken to a bowl. Pour most of the sauce (not the reserved ¼ cup) over the hot chicken and gently toss until evenly coated.
- Assemble bowls: Divide rice among 4 serving bowls. Arrange cabbage, cucumber slices, and carrots around the edges. Place sauced chicken in the center.
- Drizzle remaining bang bang sauce over the bowls. Sprinkle with green onions and sesame seeds. Serve with lime wedges.