Description
This Bang Bang Chicken Bowl is a flavorful and satisfying Asian-inspired dish featuring tender chicken tossed in a creamy, spicy bang bang sauce, served over a bed of rice with fresh vegetables and garnished with green onions and sesame seeds. Perfect for a quick and delicious dinner, it combines a sweet, spicy, and tangy sauce with wholesome ingredients for a balanced meal.
Ingredients
Scale
Chicken and Bowl Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 cup cooked white or brown rice
- 1 cup shredded lettuce or cabbage
- 1/2 cup shredded carrots
- 1/2 avocado, sliced
- 2 green onions, chopped
- Sesame seeds for garnish (optional)
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey
- 1 teaspoon rice vinegar
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Set aside to allow flavors to meld.
- Season the Chicken: In a medium bowl, season the bite-sized chicken pieces with salt, black pepper, and garlic powder. Toss the chicken with cornstarch until evenly coated to ensure a crispy texture when cooked.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the coated chicken pieces and cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Toss Chicken with Sauce: Remove the skillet from heat and toss the cooked chicken with a few tablespoons of the prepared bang bang sauce to coat evenly and add flavor.
- Assemble the Bowls: Divide the cooked rice evenly between two bowls. Top each with shredded lettuce or cabbage, shredded carrots, sliced avocado, and the sauced chicken pieces.
- Finish and Serve: Drizzle additional bang bang sauce over the assembled bowls. Garnish with chopped green onions and sesame seeds, if desired. Serve immediately to enjoy the dish at its freshest.
Notes
- For a low-carb option, replace the rice with cauliflower rice.
- This dish works well with shrimp or tofu as a substitute for chicken.
- Use gluten-free mayonnaise and sweet chili sauce to make the recipe gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
