This Bang Bang Chicken Bowl brings restaurant-quality flavors straight to your dinner table in just 25 minutes. I remember the first time I tried bang bang sauce at a little family restaurant – that perfect balance of creamy, spicy, and sweet had me hooked instantly, and I knew I had to recreate it at home.
Growing up in the Midwest, we didn’t have much access to Asian-inspired flavors, but when my youngest daughter brought home a similar dish from college, I was determined to make it part of our weeknight rotation. After testing batch after batch in my kitchen, I landed on this version that’s become a Tuesday night staple at our house. The beauty of this bowl is how the tender chicken pieces soak up that signature sauce while the vegetables add just the right amount of crunch. Your kitchen’s about to smell incredible!
What Makes This Bang Bang Chicken Bowl So Special
I’ve been making this Bang Bang Chicken Bowl for about five years now, and it’s become my go-to answer when someone asks for a quick, healthy dinner that doesn’t taste like health food. The creamy bang bang sauce transforms simple chicken and vegetables into something that feels indulgent but comes together faster than ordering delivery.
Here’s why this recipe works every time:
- Beginner-friendly technique that requires minimal knife skills and basic cooking knowledge
- Ready in 25 minutes from start to finish, perfect for those hectic weeknights when everyone’s starving
- Uses everyday ingredients you probably already have in your pantry and fridge
- Completely customizable to accommodate dietary preferences or whatever vegetables you have on hand
- One-bowl meal that delivers protein, vegetables, and carbs in a single satisfying serving
- Balanced flavors where creamy mayonnaise, spicy sriracha, and sweet honey create that addictive bang bang taste
Ingredient Spotlight
Boneless skinless chicken breast forms the protein foundation of this bowl, and I always choose chicken breast because it cooks quickly and evenly when cut into bite-sized pieces. The neutral flavor acts like a blank canvas for the bold bang bang sauce.
Mayonnaise creates the creamy base of the signature sauce, providing richness and helping the other flavors cling to every piece of chicken. I prefer regular mayonnaise over light versions because it creates a better texture.
Sriracha brings the heat that makes bang bang sauce distinctive, and the beauty is you control exactly how spicy your bowl becomes. Start with the recommended amount and adjust based on your family’s preferences.
Honey balances the sriracha’s heat with natural sweetness, creating that sweet-and-spicy combination that keeps you coming back for another bite. I’ve learned that a little honey goes a long way in taming the heat while adding depth.
Mixed vegetables add color, nutrition, and that satisfying crunch that contrasts beautifully with the tender chicken. Betty’s tip: Use whatever vegetables you have – bell peppers, broccoli, snap peas, or carrots all work wonderfully.
Cooked rice serves as the foundation that soaks up all that delicious sauce, and you can use white rice, brown rice, or even cauliflower rice for a low-carb option. In my kitchen, I prefer jasmine rice for its slightly sticky texture.
Garlic powder adds savory depth to the sauce without the hassle of mincing fresh garlic, making this recipe even more weeknight-friendly. The powder distributes evenly throughout the sauce for consistent flavor.
Lime juice cuts through the richness of the mayonnaise and brightens the entire bowl with a fresh, citrusy note. After years of making this, I discovered that fresh lime juice makes a noticeable difference over bottled.
How to Make Bang Bang Chicken Bowl
Step 1. I always start by getting the rice going first since it takes the longest – cook your rice according to package directions and set it aside once ready.
Step 2. While the rice cooks, cut your chicken breast into bite-sized pieces about 1-inch each, then season generously with salt and pepper.
Step 3. Betty’s tip: Make sure your skillet is hot before adding the chicken – heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
Step 4. Add the seasoned chicken pieces to the hot skillet and saute for 6-8 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F on your meat thermometer.
Step 5. I’ve found that mixing the bang bang sauce while the chicken cooks saves time – combine mayonnaise, sriracha, honey, garlic powder, and lime juice in a small bowl until smooth.
Step 6. Taste your sauce and adjust it to your preference – more sriracha for extra heat or more honey if you prefer it sweeter.
Step 7. Once the chicken is cooked through, toss in your mixed vegetables and cook for just 2-3 minutes until they’re tender but still slightly crisp.
Step 8. Remove the skillet from heat and pour the bang bang sauce over the chicken and vegetables, stirring until everything is evenly coated in that creamy, spicy-sweet goodness.
Step 9. Serve the saucy chicken and vegetables over a generous mound of rice, and garnish with chopped green onions or extra sriracha if desired.
Keeping This Bang Bang Chicken Bowl Fresh
I typically store leftover Bang Bang Chicken Bowl in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly as it cools, but it reheats beautifully and the flavors actually intensify overnight. Betty always separates the rice from the chicken mixture when storing to prevent the rice from getting soggy.
This recipe doesn’t freeze particularly well due to the mayonnaise-based sauce, which can separate and become grainy when frozen and thawed. Through trial and error, I learned it’s better to make only what you’ll eat within a few days rather than attempting to freeze portions.
For the best texture, I reheat by transferring the chicken mixture to a skillet over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 1-2 minutes, but add a splash of water if the sauce seems too thick. The key I discovered is reheating gently to prevent the chicken from drying out – cover your container with a damp paper towel when microwaving.
Perfect Partners for Bang Bang Chicken Bowl
Cucumber Salad – The cool, crisp cucumber dressed in rice vinegar provides a refreshing contrast to the rich, spicy bang bang sauce. My family loves how it cleanses the palate between bites.
Steamed Edamame – These protein-packed pods sprinkled with sea salt add an authentic Asian-inspired element and give you something fun to eat with your fingers. They’re also incredibly easy to prepare while the chicken cooks.
Asian Coleslaw – A crunchy slaw with sesame dressing adds more vegetables and texture variation to your meal. I often make a simple version with shredded cabbage, carrots, and a ginger-soy vinaigrette.
Spring Rolls – Fresh spring rolls with shrimp or vegetables make your dinner feel like a complete restaurant experience. You can buy them pre-made from many grocery stores if you’re short on time.
Potsticker Soup – A warm, savory bowl of potsticker soup rounds out the meal and adds comforting depth. It’s particularly nice on cooler evenings when you want something warming alongside your bowl.
Sesame Green Beans – Quickly sauteed green beans tossed with sesame oil and seeds provide a simple vegetable side that complements the bang bang flavors beautifully without competing with them.
Fiery Chicken Ramen – If you’re serving a crowd and want to offer variety, this spicy noodle dish pairs wonderfully with the bang bang bowl for an Asian-inspired feast.
FAQs
I recommend sticking with mayonnaise for the authentic creamy texture and flavor, but if you must substitute, use full-fat Greek yogurt mixed with a tablespoon of olive oil to mimic mayo’s richness.
Betty’s solution is using any hot sauce you prefer – Frank’s RedHot or sambal oelek work well. Start with less than the recipe calls for and adjust to taste since heat levels vary between brands.
The best approach I’ve tested is preparing the components separately – cook the chicken and rice ahead, then reheat and add fresh vegetables and sauce just before serving to maintain the best texture.
Bang Bang Chicken Bowl
Ingredients
Equipment
Method
- Cook rice according to package instructions and set aside once ready. Rice cooker simplifies this step and ensures perfect rice.
- Cut chicken breast into bite-sized pieces and season with salt and pepper. Cutting into smaller pieces allows quick and even cooking.
- In large skillet, heat olive oil over medium-high heat. Ensure skillet is hot before adding chicken to prevent sticking.
- Add chicken pieces and saute until golden brown and cooked through, about 6-8 minutes. Chicken is done when internal temperature reaches 165 degrees F.
- While chicken cooks, combine sauce ingredients in small bowl: mayonnaise, sriracha, honey, garlic powder, and lime juice. Taste and adjust sriracha for more spice or honey for sweetness.
- Once chicken is cooked, toss in mixed vegetables and cook for additional 2-3 minutes until just tender. Don’t overcook vegetables – they should remain slightly crisp.
- Remove skillet from heat and pour sauce over chicken and vegetables. Stir to coat everything evenly.
- Serve bang bang chicken over mound of rice. Garnish with extra sriracha or chopped green onions if desired.
