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Bang Bang Chicken Bowl

Flavorful chicken bowl with tender chicken, mixed vegetables, and creamy, spicy-sweet Bang Bang sauce. Quick and easy meal perfect for weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into bite-sized pieces
  • 1 cup cooked rice white, brown, or cauliflower
  • 1 cup mixed vegetables broccoli, bell peppers, carrots
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup mayonnaise for sauce
  • 2 tablespoons sriracha adjust to taste
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon lime juice fresh preferred

Equipment

  • Rice cooker or pot
  • large skillet
  • Small bowl
  • cutting board
  • Chef's knife
  • meat thermometer

Method
 

  1. Cook rice according to package instructions and set aside once ready. Rice cooker simplifies this step and ensures perfect rice.
  2. Cut chicken breast into bite-sized pieces and season with salt and pepper. Cutting into smaller pieces allows quick and even cooking.
  3. In large skillet, heat olive oil over medium-high heat. Ensure skillet is hot before adding chicken to prevent sticking.
  4. 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.
  5. 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.
  6. 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.
  7. Remove skillet from heat and pour sauce over chicken and vegetables. Stir to coat everything evenly.
  8. Serve bang bang chicken over mound of rice. Garnish with extra sriracha or chopped green onions if desired.

Notes

Use meat thermometer to ensure chicken is cooked to 165 degrees F. Don't overcrowd skillet - cook chicken in batches if necessary. Adjust sauce to your taste. Use cauliflower rice for low-carb option. Can garnish with green onions or sesame seeds. Store leftovers in airtight container in refrigerator for up to 3 days.
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