Description
Bang Bang Chicken Bowl brings tender chicken, crisp vegetables, and warm rice together with a creamy sweet and spicy bang bang sauce. It comes together fast, tastes bold, and works great for weeknights or meal prep.
Ingredients
1 pound chicken breast
2 cups mixed vegetables (bell peppers, broccoli, snap peas, or any mix you like)
2 cups rice
1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sriracha
Oil, for cooking (as needed)
Optional: green onions, sesame seeds, herbs, avocado
Instructions
1. Cook the rice according to package directions until tender, then fluff and keep warm.
2. Heat a little oil in a skillet over medium heat, then add chicken and cook 5 to 7 minutes, stirring often.
3. Check chicken temperature and cook until it reaches 165°F.
4. Add vegetables to the skillet, then cook 3 to 4 minutes until tender crisp.
5. In a bowl, stir mayonnaise, sweet chili sauce, and sriracha until smooth.
6. Divide rice into 4 bowls, then top with chicken and vegetables.
7. Drizzle with bang bang sauce, add toppings if you want, then serve right away.
Notes
Adjust heat by adding more or less sriracha.
Swap chicken with shrimp or tofu if you like.
Use any vegetables you have on hand.
Store leftovers in an airtight container in the refrigerator up to 3 days.
Freeze up to 2 months, then thaw overnight in the fridge.
Reheat gently so the chicken stays tender.
Cook chicken to an internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg