Description
This Bang Bang Chicken Bowl is a vibrant and flavorful dinner option featuring tender, pan-cooked chicken coated in a crispy cornstarch layer, served over fragrant jasmine rice and topped with fresh vegetables and a creamy, spicy Bang Bang Sauce. Easy to prepare and packed with contrasting textures and bold flavors, this dish brings together sweet, spicy, and savory elements perfect for a satisfying weeknight meal.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Bang Bang Sauce
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with cornstarch, soy sauce, olive oil, garlic powder, and salt until the chicken is evenly coated and ready for cooking.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the coated chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until the sauce is smooth and well combined.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among four bowls. Top each bowl with the cooked chicken, shredded carrots, shredded red cabbage, avocado slices, and sliced green onions.
- Finish and Serve: Drizzle each bowl generously with the prepared Bang Bang Sauce. Garnish with sesame seeds if desired. Serve the bowls immediately while warm for the best flavor and texture.
Notes
- You can substitute grilled or air-fried chicken for a lighter preparation option.
- Adjust the amount of sriracha in the sauce to control the heat level according to your preference.
- This recipe is versatile and works well with shrimp or tofu as alternative protein choices.
