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–+ servings
Bang Bang Chicken Bowl

Bang Bang Chicken Bowl

A quick and customizable Bang Bang Chicken Bowl that combines tender chicken, vibrant veggies, and a creamy sauce for a satisfying dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts or substitute with chicken thighs for juicier option
For the Base
  • 2 cups cooked rice use white or brown rice; cauliflower rice for low-carb
For the Vegetables
  • 1 cup broccoli florets can be fresh or frozen
  • 1 medium red bell pepper sliced; swap for yellow or orange
  • 1 medium carrot julienned
  • 3 medium green onions chopped
For the Sauce
  • ½ cup mayonnaise or Greek yogurt for a lighter option
  • 2 tablespoons sweet chili sauce choose a brand without added sugars
  • 1 tablespoon Sriracha sauce adjust based on spice preference
  • 1 tablespoon soy sauce use low-sodium if desired
For Cooking
  • 2 tablespoons oil use vegetable or olive oil for sautéing
  • Salt and pepper to taste

Equipment

  • Large skillet
  • cutting board
  • Knife
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Cut the pound of boneless, skinless chicken breasts into bite-sized pieces. Season with salt and pepper, set aside.
  2. In a large skillet, heat 2 tablespoons of oil over medium heat until it shimmers, about a minute.
  3. Add the seasoned chicken pieces to the skillet, ensuring even spacing for cooking.
  4. Sauté chicken for 5–7 minutes until golden brown and cooked through; check for an internal temperature of 165°F.
  5. Remove the chicken from the skillet and keep warm on a plate.
  6. In the same skillet, add broccoli, red bell pepper, and carrot. Sauté for 3–5 minutes until tender but crisp.
  7. Combine mayonnaise, sweet chili sauce, Sriracha, and soy sauce in a small bowl and mix until smooth.
  8. Return chicken to the skillet, pour sauce over chicken and veggies, stirring to coat evenly. Simmer for 1–2 minutes over low heat.
  9. Serve by placing rice in bowls, topping with chicken and vegetable mixture. Garnish with chopped green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Prep vegetables and sauce in advance for a quicker cooking experience. Adjust Sriracha based on spice tolerance and consider the texture of vegetables when freezing.

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