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Bang Bang Chicken Bowl

A quick and family-friendly bowl featuring tender chicken, crunchy vegetables, and a creamy Bang Bang sauce that provides a mildly spicy and sweet flavor profile.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Thighs are a touch more forgiving if you worry about drying out.
  • 1 tbsp olive oil For heat transfer and a little flavor.
  • ½ tsp salt Basic seasoning.
  • ¼ tsp black pepper Basic seasoning.
For the Bang Bang Sauce
  • ½ cup mayonnaise Creamy backbone of the sauce.
  • 3 tbsp sweet chili sauce Adds sweet-savory heat.
  • 1–2 tsp sriracha Adjust to taste; start small for kids.
  • 1 tsp honey Optional for added sweetness.
  • 1 clove garlic, minced Small savory lift.
For the Bowl
  • 2 cups cooked white or brown rice Neutral base.
  • 1 cup shredded carrots Provides crunch and color.
  • 1 cup cucumber, thinly sliced Fresh crunch.
  • 1 cup red cabbage, shredded Adds color and crunch.
  • 2 green onions sliced For garnish and flavor.
  • optional Sesame seeds For garnish.
  • optional Fresh cilantro For garnish.

Method
 

Preparation
  1. Wash and slice cucumber, shred cabbage and carrots, slice green onions.
  2. If you have a rice cooker or leftover rice, use it to save time.
  3. Whisk together the sauce ingredients in a small bowl.
Cook the Chicken
  1. Heat oil in a skillet over medium heat.
  2. Season chicken with salt and pepper, then cook until golden and fully cooked, about 6–8 minutes.
Finish and Toss
  1. Toss half the sauce with the hot chicken to coat.
Assembly
  1. Assemble bowls with rice as the base, top with chicken, carrots, cucumber, red cabbage, and green onions.
  2. Drizzle remaining sauce over the top.
  3. Garnish with sesame seeds and cilantro if desired. Serve immediately.

Notes

For make-ahead: whisk the sauce up to 3 days in advance. The cooked chicken can be stored separately for 3–4 days. Keep rice and fresh vegetables separate when assembling later.