This Bang Bang Chicken Bowl is a bright, crunchy, and creamy meal that hits sweet, spicy, and savory notes in every bite. Tender bite-sized chicken pieces get a glossy, tangy-sweet sauce and sit on a warm bed of rice with crisp carrots, cool cucumber, and crunchy red cabbage. The textures play well together: creamy sauce, juicy chicken, and fresh vegetables for a balanced bowl. It’s easy because the sauce is a simple whisk, the chicken cooks fast in one skillet, and the bowls come together in under 30 minutes. Serve it as a weeknight dinner, meal-prep lunch, or spoon it over a baked chicken breast for a different take—see this helpful balsamic baked chicken breast method for an alternative base.
Why You’ll Love This Bang Bang Chicken Bowl: A Beginner-Friendly Flavor Bomb
- Fast: Chicken cooks in about 6–8 minutes, so dinner is ready quickly.
- Hands-off sauce: One small bowl and a whisk make a big flavor payoff.
- Texture contrast: Creamy sauce plus crunchy cabbage and cucumber keeps each bite lively.
- Flexible base: Use white rice or brown rice depending on time and nutrition needs.
- Kid-friendly spice control: Sriracha amount is adjustable from mild to medium.
- Meal-prep friendly: Components can be prepped ahead and assembled later.
- Simple pantry ingredients: Uses mayo, sweet chili sauce, and common produce.
- Beginner-friendly cooking: No special equipment or advanced techniques required.
What Is Bang Bang Chicken Bowl: A Beginner-Friendly Flavor Bomb?
The Bang Bang Chicken Bowl pairs pan-cooked chicken with a creamy, sweet, and slightly spicy sauce called bang bang sauce. The sauce brings mayonnaise, sweet chili, sriracha, honey, and garlic together for a rich and balanced flavor. The bowl pulls this flavorful chicken over cooked rice and fresh veggies—shredded carrots, cucumber slices, and shredded red cabbage—creating a bowl that’s filling and fresh. Cooking is simple: sear bite-sized chicken in a skillet, whisk a quick sauce, toss the chicken in the sauce, and assemble. The vibe is casual comfort food with a bright, weeknight-friendly twist that also works for lunches, quick dinners, and casual gatherings.
Ingredients for Bang Bang Chicken Bowl: A Beginner-Friendly Flavor Bomb
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Bang Bang Sauce
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1–2 tsp sriracha (adjust to taste)
- 1 tsp honey (optional)
- 1 clove garlic, minced
For the Bowl
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup red cabbage, shredded
- 2 green onions, sliced
- Sesame seeds (optional, for garnish)
- Fresh cilantro (optional, for garnish)
Ingredient Notes (Substitutions, Healthy Swaps)
- Mayonnaise: Use light mayo or plain Greek yogurt for a lower-fat option. Greek yogurt will change the texture slightly and make the sauce tangier.
- Sweet chili sauce: You can replace it with a mix of 2 tbsp chili garlic sauce and 1 tbsp honey for a less sweet, more savory kick.
- Sriracha: Swap with another hot sauce or omit for a mild version. Start with 1 tsp and taste.
- Chicken: Thighs are juicier, breasts are leaner—either works. Cut evenly for uniform cooking.
- Rice: Use cauliflower rice for a lower-carb bowl; note the bowl will be lighter and less filling.
- Honey: Optional; skip for a less sweet sauce or use maple syrup for a vegan-ish sweetener if you also switch mayo to vegan mayo.
- Vegetables: Use shredded lettuce, snap peas, or shredded zucchini if you need more veg variety.
Step-by-Step Instructions
Step 1 – Prep the ingredients
Pat the chicken pieces dry and season with the ½ tsp salt and ¼ tsp black pepper. Mince the garlic and slice the cucumber and green onions. Have the rice and shredded vegetables ready.
Visual cue: Chicken pieces should look dry on the surface so they sear instead of steam.
Step 2 – Make the Bang Bang sauce
In a small bowl, whisk together ½ cup mayonnaise, 3 tbsp sweet chili sauce, 1–2 tsp sriracha, 1 tsp honey (if using), and the minced garlic until smooth. Set half the sauce aside for topping. The other half will be used to coat the chicken while hot.
Visual cue: Sauce should be smooth and pourable; adjust sriracha to taste.
Step 3 – Cook the chicken
Heat 1 tbsp olive oil in a skillet over medium heat. Add the seasoned chicken in a single layer and cook, stirring occasionally, until pieces are golden and fully cooked, about 6–8 minutes total. Ensure smaller pieces are turned so all sides brown.
Pro cue: Don’t overcrowd the pan; if needed, cook in two batches so the chicken browns instead of steams.
Step 4 – Toss chicken with sauce
Drizzle half of the prepared Bang Bang sauce over the hot cooked chicken and toss in the pan until each piece is well coated. This quick toss helps the sauce cling to the warm chicken.
Visual cue: Chicken should be glossy and slightly thickly coated but not swimming in sauce.
Step 5 – Assemble the bowls
Divide 2 cups cooked rice between bowls. Top with the sauced chicken, shredded carrots, cucumber slices, red cabbage, and sliced green onions. Drizzle the remaining Bang Bang sauce over the assembled bowls. Garnish with sesame seeds and cilantro if desired. Serve immediately.
Pro cue: Serve right after assembly for best texture contrast—warm rice/chicken with crisp vegetables.
Pro Tips for Success
- Dry chicken well: Removing surface moisture helps get a golden sear.
- Cut uniform pieces: Similar-sized chicken cooks evenly in 6–8 minutes.
- Medium heat is key: Too hot burns the sauce flavors; too low steams the chicken.
- Taste the sauce: Adjust sriracha and honey before tossing with chicken.
- Warm bowls help: Warm the rice briefly so the bowl keeps heat and sauce blends.
- Don’t drown the veggies: Add sauce sparingly to keep the crunch.
- Use a nonstick or well-seasoned skillet to avoid sticking when searing small pieces.
Flavor Variations
- Optional Honey-Lime Kick: Add 1 tsp lime zest and 1 tbsp lime juice to the sauce for bright citrus notes.
- Optional Peanut Twist: Stir 1–2 tbsp smooth peanut butter into the sauce for a nutty depth.
- Optional Ginger Boost: Add 1 tsp grated fresh ginger to the sauce for warmth and spice complexity.
- Optional Milder Version: Reduce sriracha to ½ tsp and add a little more sweet chili sauce to keep the sweetness.
- Optional Sesame Soy: Mix 1 tsp sesame oil and 1 tbsp low-sodium soy sauce into the sauce for an umami edge.
- Optional Heat Upgrade: Add a dash of chili flakes or ½ tsp chili oil for more intense heat.
Serving Suggestions
- Pair with a simple steamed vegetable like broccoli or bok choy to round the plate.
- Serve as a rice bowl for quick weeknight dinners or pack cold for lunches if you keep sauce separate.
- Make family-style: Place chicken, rice, veggies, and sauce separately and let people build their own bowls.
- Add a fried egg on top for extra richness and protein.
- Turn this into lettuce wraps: Spoon chicken and toppings into butter lettuce leaves for a low-carb option.
- Offer lime wedges on the side for bright finishing acid.
Make-Ahead, Storage & Reheating
- Make-ahead: Whisk the sauce and store in an airtight container up to 3 days in the fridge. Chop vegetables and cook rice up to 2 days ahead. Keep chicken separate from rice and sauce if possible.
- Storage: Store assembled bowls in airtight containers for up to 3 days in the refrigerator. If assembling for meal prep, keep sauce in a separate small container and add it fresh.
- Reheating best practices: Reheat chicken and rice gently in a skillet over medium-low heat with a splash of water to prevent drying, or microwave in short bursts until warm. Add fresh veggies after reheating to keep crunch.
- Texture changes: Rice and chicken reheat well, but vegetables like cucumber and cabbage will lose some crispness—add them fresh when possible.
Storage and Freezing Instructions
- Chicken: Cooked chicken can be frozen in airtight containers for up to 2 months, but the sauce may separate slightly on thawing—stir and adjust by adding a tiny bit of mayo or yogurt if needed. Thaw in the refrigerator overnight before reheating.
- Assembled bowls: Freezing fully assembled bowls is not recommended because fresh vegetables (cucumber, cabbage, carrots) will become watery and lose crunch. Instead, freeze chicken and rice separately and store fresh veggies in the fridge.
- Sauce: Sauce can be refrigerated for up to 3 days. Freezing the sauce is not ideal because the mayo base can separate; if you must freeze, expect texture changes and whisk thoroughly after thawing.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~620 kcal | 36 g | 55 g | 28 g | 5 g | 920 mg
Estimates vary by brands and portions.
FAQ About Bang Bang Chicken Bowl: A Beginner-Friendly Flavor Bomb
Q: Why is my sauce too thick?
A: If the mayo-based sauce is too thick, whisk in a teaspoon of water or a squeeze of lemon to thin it to a pourable consistency.
Q: Why is my sauce too watery?
A: Too much liquid (from watery sweet chili sauce or added water) can thin the sauce. Add a little extra mayonnaise or chill the sauce to thicken slightly.
Q: How do I know when chicken is fully cooked?
A: Bite-sized chicken is done when its internal color is no longer pink and juices run clear; 6–8 minutes over medium heat is typical. Use a small instant-read thermometer—165°F (74°C) is safe.
Q: Can I use pre-cooked rotisserie chicken?
A: Yes. Toss warm shredded rotisserie chicken with half the sauce and assemble. Skip the skillet step for a faster meal.
Q: Can I make the sauce vegan?
A: Use vegan mayonnaise and swap honey for maple syrup or omit. Keep in mind taste and texture will change slightly.
Q: How can I reduce sodium?
A: Use low-sodium sweet chili sauce if available, lower added salt on the chicken, and use brown rice without added salt.
TastyInspo Notes
- Finish with a squeeze of lime or lemon for a bright lift just before serving.
- Sprinkle toasted sesame seeds for a warm, nutty aroma and texture contrast.
- Layer colors on the plate—rice, purple cabbage, orange carrots, green cucumber—for visual appeal.
- Serve with small bowls of extra sauce so guests can add more if they like.
- For a crisp finish, quickly sear the chicken on high heat for 30 seconds per side at the end for extra char.
Troubleshooting
- Bland flavor: Taste the sauce and add more sriracha, sweet chili, or a pinch of salt to boost flavor.
- Overcooked chicken: Shorten cook time and watch closely; cut pieces smaller or use thighs for juicier results.
- Sauce separation: If sauce looks separated after sitting, whisk in a small spoonful of mayonnaise or a teaspoon of water to bring it back.
- Vegetables soggy: Keep sliced cucumber and shredded cabbage in a separate container until serving.
- Burning in pan: If chicken begins to stick or burn, lower heat and add a small splash of oil or a tablespoon of water to deglaze and finish cooking.
Final Thoughts
This Bang Bang Chicken Bowl is a simple, satisfying meal that balances creamy, sweet, and spicy flavors with fresh, crunchy vegetables. It’s fast to make, forgiving for beginners, and easy to adapt to your tastes—perfect for busy weeknights or batch-cooked lunches. Try the small tweaks above and make it your own.
Conclusion
For more ideas on how to change up the chicken base or try different methods, check this helpful Bang Bang Chicken Bowl – I Am Homesteader guide for inspiration. 
Bang Bang Chicken Bowl
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Thighs are juicier, breasts are leaner—either works.
- 1 tbsp olive oil For cooking the chicken.
- ½ tsp salt
- ¼ tsp black pepper
For the Bang Bang Sauce
- ½ cup mayonnaise Light mayo or plain Greek yogurt can be used for a lower-fat option.
- 3 tbsp sweet chili sauce Can be replaced with a mix of 2 tbsp chili garlic sauce and 1 tbsp honey.
- 1–2 tsp sriracha Adjust to taste for spice level.
- 1 tsp honey Optional for sweetness.
- 1 clove garlic, minced
For the Bowl
- 2 cups cooked white or brown rice Use cauliflower rice for a lower-carb version.
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup red cabbage, shredded
- to taste sesame seeds (for garnish) Optional.
- to taste fresh cilantro (for garnish) Optional.
Instructions
Preparation
- Pat the chicken pieces dry and season with the salt and black pepper. Mince the garlic and slice the cucumber and green onions. Have the rice and shredded vegetables ready.
Making the Bang Bang Sauce
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and minced garlic until smooth. Set half the sauce aside for topping.
Cooking the Chicken
- Heat the olive oil in a skillet over medium heat. Add the seasoned chicken in a single layer and cook, stirring occasionally, until golden and fully cooked, about 6-8 minutes total.
Tossing Chicken with Sauce
- Drizzle half of the prepared Bang Bang sauce over the hot cooked chicken and toss in the pan until each piece is well coated.
Assembling the Bowls
- Divide the cooked rice between bowls. Top with the sauced chicken, shredded carrots, cucumber slices, red cabbage, and sliced green onions. Drizzle the remaining Bang Bang sauce over the assembled bowls. Garnish with sesame seeds and cilantro if desired.
