When I first discovered the concept of a “bowl” for dinner, I was hooked so many flavors and textures in one satisfying dish. I wanted something that felt both comforting and fresh, hearty but healthy. That’s how I landed on the idea of the Bang Bang Chicken Bowl: tender chicken, creamy-spicy sauce, fluffy rice and crisp veggies all layered together in one bowl. It quickly became a go-to dinner when I craved something flavorful, protein-packed, and easy to throw together in under an hour.
Why You’ll Love This Recipe
- High-protein and balanced: With lean chicken pieces, wholesome rice (or cauliflower rice), and fresh veggies, this bowl gives you protein, carbs, fiber and healthy fats in one meal.
- Simple & quick to prepare: Most of the prep is chopping veggies and mixing sauce chicken cooks quickly in about 10–15 minutes, so you can have dinner ready fast.
- Great for meal prep: You can prep the sauce, cook chicken, and cook rice ahead; then assemble bowls during the week for a quick, healthy dinner.
- Comforting and customizable: Warm rice and saucy chicken give comfort-dish vibes, yet you have fresh crunch from veggies plus you can adjust ingredients to your tastes or diet.
- Fresh + flavorful + balanced textures: Creamy, sweet-spicy sauce; tender chicken; soft rice; crunchy veggies, all in one satisfying bite.
- Diet-friendly versatility: Whether you want a classic rice bowl, a lighter salad version, or a low-carb/keto variation, this recipe adapts easily.
Preparation and Cooking Time
| Task | Time |
|---|---|
| Prep time | 15–20 minutes |
| Cook time | 10–15 minutes |
| Total time | ~35 minutes |
Ingredients
- For the Bang Bang Sauce
- 1 ¼ cups mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha (or adjust to taste)
- For the Chicken
- 2 pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Bowls
- ~4 cups cooked white (or brown) rice, warmed
- 2 cups thinly sliced red cabbage
- 1 large carrot, julienned
- 1 medium cucumber, sliced
- 1 large avocado, thinly sliced
- Fresh cilantro, chopped (for garnish)
- Sesame seeds (for garnish)
Note: You can swap in brown rice, cauliflower rice, or even quinoa for different dietary preferences.
Step by Step Instructions
- Mix the Bang Bang sauce. In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth. Set aside.
- Season the chicken. In a large bowl, combine vegetable oil with paprika, garlic powder, salt, and black pepper. Add the chicken cubes and toss until evenly coated.
- Cook the chicken.
- Air Fryer: Arrange chicken in a single layer in the basket (work in batches if needed). Air-fry at 400 °F (200 °C) for 11–12 minutes, flipping halfway through, until chicken reaches an internal temperature of 165 °F (74 °C).
- Skillet (alternative): Heat a nonstick skillet over medium-high, add oil, then chicken. Cook 8–10 minutes, flipping once, until golden brown and cooked through. Remove from heat.
- Coat with sauce. Transfer cooked chicken to a large bowl, add about ½ cup of the Bang Bang sauce, and toss until chicken is evenly coated and glossy.
- Assemble the bowls. Divide rice among 4 bowls (about 1 cup rice each). Top with equal amounts of red cabbage, carrots, cucumber, avocado, then add the saucy chicken.
- Garnish & serve. Drizzle remaining sauce on top, then sprinkle with sesame seeds and chopped cilantro. Serve immediately.
How to Serve
- Serve warm in deep bowls, layering rice at the bottom, veggies next, then saucy chicken on top for visual appeal.
- Offer extra Bang Bang sauce on the side for those who like more heat or creaminess.
- Pair with a light side salad, steamed edamame, or a simple cucumber-ginger slaw to balance richness.
- For a finishing touch, serve with lime wedges or a sprinkle of chopped green onions for extra freshness.
Additional Tips
- Make ahead: Cook chicken and rice, store separately in fridge. When ready to eat, reheat and assemble, perfect for busy weeknights or meal prep.
- Adjust heat: Increase or reduce Sriracha to control spiciness. For milder version, use less Sriracha and more honey.
- Swap proteins: Use chicken thighs for richer flavor, or swap chicken with shrimp or tofu for a different twist.
- Lower carb: Swap rice for cauliflower rice or zucchini noodles to make a lighter bowl.
- Sauce variation: For a lighter sauce, substitute part of the mayo with plain Greek yogurt or avocado-oil mayo.
Recipe Variations
- Keto / Low-Carb Bang Bang Chicken Bowl: Replace rice with cauliflower rice or zucchini noodles; use avocado-oil mayo and reduce or omit honey for lower carbs.
- Bang Bang Chicken Salad Bowl: Skip the rice entirely, pile on shredded cabbage, carrots, cucumber and avocado, then top with saucy chicken for a fresh, crunchy salad bowl.
- Spicy Peanut Bang Bang Chicken Bowl: Add a tablespoon of creamy peanut butter (or almond butter) to the sauce for a nutty twist; optionally drizzle extra sriracha for more heat.
- Bang Bang Chicken Lettuce Wraps: Use butter lettuce or bibb lettuce leaves instead of bowls; spoon saucy chicken and veggies into leaves for a handheld, low-carb meal.
Freezing and Storage
- Short-term storage: Store leftover chicken, rice, and veggies separately in airtight containers in the fridge for up to 3–4 days.
- Longer prep plan: Freeze cooked chicken (without rice/veggies) in freezer-safe bags for up to 2–3 months. When ready to eat, thaw overnight in fridge, reheat, and assemble bowls with freshly cooked rice or cauliflower rice.
- Meal prep version: Portion cooked rice, chicken, and chopped veggies into meal-prep containers (without avocado add fresh before serving). When ready, reheat chicken and rice, top with fresh avocado, sauce and sesame seeds.
Special Equipment
| Equipment | Purpose |
|---|---|
| Air fryer (optional) | For quick, even cooking of chicken |
| Large mixing bowls | To season chicken; to mix sauce |
| Nonstick skillet | Alternative method if no air fryer |
| Measuring cups & spoons | For precise sauce and seasoning amounts |
| Deep bowls for serving | To assemble each chicken bowl neatly |
FAQs
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, boneless, skinless chicken thighs work beautifully. They’re often juicier and more flavorful. Just cut into bite-sized pieces and cook until they reach 165 °F (74 °C).
Q: Is this recipe keto-friendly?
A: It can be. To make it keto-friendly, replace rice with cauliflower rice or zucchini noodles, and use avocado-oil mayo (reduce or skip the honey) in the Bang Bang sauce.
Q: Can I make this in a slow cooker or Instant Pot?
A: While this recipe is designed for quick pan or air frying, you could make shredded chicken in a slow cooker or Instant Pot then toss the shredded chicken with Bang Bang sauce and assemble bowls. For best results, crisp the chicken quickly under a broiler or in a hot pan before saucing for texture.
Q: What can I serve instead of chicken?
A: You can substitute shrimp, tofu, or even roasted chickpeas for a vegetarian (or pescatarian) twist. Tofu or chickpeas work well if you skip the mayo and use a yogurt-based or tahini-based sauce instead.
Q: Can I make the Bang Bang sauce ahead?
A: Absolutely the sauce keeps well in an airtight container in the refrigerator for up to 5 days. Great for meal prep and quick assembly later.
Conclusion
The Bang Bang Chicken Bowl delivers an irresistible mix of creamy, spicy sauce; tender chicken; fluffy rice (or low-carb substitute); and fresh, crunchy vegetables all layered in one satisfying bowl. This recipe balances flavor, nutrition, and convenience, making it perfect for weeknight dinners, meal prep, or anytime you want a wholesome, comforting meal. Easy to customize and simple enough for busy days, this bowl is sure to become a staple in your dinner rotation. Give it a try your taste buds (and your schedule) will thank you.