Description
This Irresistibly Easy Bang Bang Chicken Bowl combines crispy, flavorful chicken coated in a creamy, spicy Bang Bang sauce with fresh veggies and warm rice for a deliciously balanced meal. Ready in under 40 minutes, this versatile recipe can be made with an air fryer or skillet, making it perfect for quick weeknight dinners packed with bold flavors and vibrant textures.
Ingredients
Scale
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup Thai Sweet Chili Sauce
- 2 tbsp honey
- 2 tbsp Sriracha
Chicken
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
Other Ingredients
- 4 cups white rice, cooked and warmed
- 2 cups red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 medium cucumber, halved and sliced
- 1 large avocado, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tbsp sesame seeds
Instructions
- Make the Bang Bang Sauce: In a medium bowl, combine mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Whisk thoroughly until smooth, then set aside to allow flavors to meld.
- Prepare the Chicken: Toss the cubed chicken in vegetable oil, paprika, garlic powder, kosher salt, and black pepper until every piece is evenly coated for maximum flavor.
- Cook the Chicken (Air Fryer Option): Arrange chicken in a single layer in the air fryer basket, working in batches if needed. Air fry at 400°F for 11–12 minutes, flipping halfway through, until the internal temperature reaches 165°F and chicken is cooked through.
- Alternatively, Cook the Chicken (Skillet Option): Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for 8–10 minutes, turning halfway until golden brown and fully cooked with an internal temperature of 165°F.
- Coat Chicken in Sauce: Remove the cooked chicken from heat (or air fryer) and pour in ½ cup of the prepared Bang Bang sauce. Toss to thoroughly coat each piece in the flavorful sauce.
- Assemble the Bowls: Divide the warmed rice evenly among 4 bowls (about 1 cup per bowl). Top each with ½ cup thinly sliced red cabbage, ¼ cup julienned carrots, and ¼ cup cucumber slices for freshness and crunch.
- Add Chicken and Toppings: Place equal portions of the sauced Bang Bang chicken atop the veggies and rice. Add thin slices of avocado to each bowl, sprinkle with chopped cilantro, drizzle with any remaining Bang Bang sauce, and finish with a scattering of sesame seeds.
- Serve Immediately: Enjoy your vibrant, delicious Bang Bang Chicken Bowls fresh for the best taste and texture.
Notes
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
- The sauce can be made ahead and refrigerated for up to 3 days to save time.
- For a low-carb option, swap white rice with cauliflower rice or quinoa.
- If you don’t have an air fryer, the skillet method yields equally delicious results.
- Adjust Sriracha quantity in the sauce to tailor the spiciness to your preference.
