This Bang Bang Chicken Bowl is a bright, bold meal that pairs crispy-tender chicken with a creamy, slightly sweet and spicy sauce over warm rice and crisp veggies. The sauce is silky from mayonnaise, sweet with chili sauce, and has a kick from sriracha — it hugs each bite. Textures play well together: soft rice, juicy chicken pieces, crunchy carrot and cabbage, and cool cucumber. It’s fast, forgiving, and perfect for weeknights, meal prep, or a quick lunch. If you want a little extra savory punch, try an easy BBQ chicken rub from TastyInspo on the chicken before cooking.
Why You’ll Love This Bang Bang Chicken Bowl: A Beginner-Friendly Flavor Bomb
- Big flavor with simple steps — rich, creamy sauce with sweet heat that everyone recognizes.
- Quick cooking: chicken cooks in about 6–8 minutes on the stove.
- Textural contrast: soft rice, crunchy veg, and saucy chicken make each bite interesting.
- Flexible bowl: swap rice for greens, noodles, or quinoa without losing the taste.
- Great for meal prep — sauce and components hold up well for several days.
- Uses pantry-friendly ingredients and one skillet for the protein.
What Is Bang Bang Chicken Bowl: A Beginner-Friendly Flavor Bomb?
This dish is a composed bowl built around tender, seasoned bite-sized chicken tossed in a creamy, sweet-spicy Bang Bang sauce and placed over cooked rice with fresh veggies. The sauce is mayo-forward with sweet chili sauce and sriracha for heat. The cooking method is a quick pan-sear of small chicken pieces, then toss with sauce — fast and forgiving. The vibe is casual comfort food turned bright and fresh, ideal for weeknight dinners, casual lunches, or a fun meal prep option.
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 mayonnaise or a blend of Greek yogurt and mayo (50/50) for a tangier, lower-fat sauce (optional).
- Sweet chili sauce: If you can’t find it, use a mix of sweet chili paste + a little extra honey or a sweet chili jam (optional).
- Sriracha: Use sambal oelek or a mild hot sauce to adjust heat; start with 1 tsp and add more as needed.
- Rice: Swap for cooked quinoa or cauliflower rice to lower carbs (optional).
- Chicken: Thighs give more flavor and stay moist; breasts are leaner and cook quickly. No need to change seasonings.
- Veggies: Use shredded lettuce, bell pepper, or snap peas if you don’t have cabbage or cucumber (optional).
- Honey: Skip if you prefer less sweetness or use maple syrup (optional).
Step-by-Step Instructions
Step 1 – Prep the chicken
Pat chicken pieces dry, then season with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium heat.
Visual cue: The chicken should sizzle slightly when it hits the pan.
Step 2 – Cook the chicken
Add the chicken to the hot skillet in a single layer. Cook, stirring occasionally, until golden and fully cooked through, about 6–8 minutes depending on size. Remove from heat.
Pro cue: Cook until the internal pieces reach no pink in the center and juices run clear.
Step 3 – Make the Bang Bang sauce
In a small bowl, whisk together ½ cup mayonnaise, 3 tbsp sweet chili sauce, 1–2 tsp sriracha (to taste), 1 tsp honey (optional), and 1 clove minced garlic. Taste and adjust heat or sweetness.
Visual cue: Sauce should be smooth, glossy, and pourable.
Step 4 – Toss chicken with sauce
Drizzle half of the sauce over the cooked chicken and toss to coat evenly. Reserve the remaining sauce for topping.
Pro cue: Toss while the chicken is warm so the sauce clings well.
Step 5 – Assemble the bowls
Divide 2 cups cooked rice into bowls. Top with the sauced chicken, 1 cup shredded carrots, 1 cup thinly sliced cucumber, 1 cup shredded red cabbage, and sliced green onions. Drizzle remaining Bang Bang sauce over the top. Garnish with sesame seeds and cilantro if using. Serve immediately.
Visual cue: Aim for a colorful bowl with sauce drizzled, not drowned.
Pro Tips for Success
- Cut chicken into similar-sized pieces so they cook evenly.
- Don’t crowd the pan; if needed, cook chicken in two batches for better browning.
- Use medium heat: high heat can burn the sauce on the chicken; low heat slows browning.
- Taste the sauce before adding to chicken — adjust sriracha for heat, honey for sweetness.
- Warm the rice before assembling so the bowl feels fresh and comforting.
- For cleaner texture, drain excess oil from the skillet before tossing with sauce.
- Prep veggies ahead: slice carrots, cucumber, and cabbage and store in airtight containers for quick assembly.
Flavor Variations
- Optional: Make it tangier by swapping 2 tbsp of mayonnaise with 2 tbsp plain Greek yogurt.
- Optional: Add a citrus kick — stir in 1 tsp lime juice into the sauce before tossing.
- Optional: Make it hoisin-forward by adding 1 tbsp hoisin to the sauce for a deeper umami note.
- Optional: Add crushed peanuts or cashews on top for crunch and a nutty layer.
- Optional: Turn it into a noodle bowl by replacing rice with udon or rice noodles — keep the sauce the same.
- Optional: Make it a lettuce wrap — skip the rice and serve filling in large romaine or butter lettuce leaves.
Serving Suggestions
- Serve with lime wedges for a bright squeeze on top.
- Pair with simple miso soup or steamed edamame for a fuller meal.
- Add kimchi on the side for tang and extra spice.
- Offer extra sriracha or sweet chili sauce at the table for those who want more heat.
- Pack into meal prep containers with sauce on the side for grab-and-go lunches.
- Bring to a casual dinner and set up a “build-your-own bowl” station so guests can customize.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook chicken and rice up to 3 days in advance. Store sauce in a sealed container in the fridge. Keep veggies separate to preserve crunch.
- Storage: Refrigerate assembled bowls in airtight containers for up to 3 days; note texture of cucumber and cabbage will soften over time.
- Reheating: Reheat chicken and rice together in the microwave for 1–2 minutes, stirring halfway. Add fresh veggies and reserved sauce after reheating.
- Texture changes: Mayo-based sauces can firm slightly when chilled; re-stir or bring to room temperature before serving. Cucumbers will lose crunch if stored dressed.
Storage and Freezing Instructions
- Fridge: Store cooked chicken and sauce in separate airtight containers for up to 3 days. Rice stores 3–4 days. Veggies are best fresh.
- Freezing: Freezing assembled bowls is not recommended because mayonnaise-based sauce can separate and fresh veggies will become soggy. Instead, freeze cooked chicken (without sauce) for up to 2 months in freezer-safe bags. Thaw overnight in the fridge and reheat. Re-make the sauce fresh when ready to serve.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~530 kcal | ~37 g | ~36 g | ~23 g | ~3 g | ~800 mg
Estimates vary by brands and portions.
FAQ About Bang Bang Chicken Bowl: A Beginner-Friendly Flavor Bomb
Q: My sauce is too thick — how do I thin it?
A: Stir in 1 tsp water or lime juice at a time until you reach a pourable consistency.
Q: The sauce is too watery — what next?
A: Whisk in a small extra spoon of mayonnaise to thicken, or chill briefly so it firms up.
Q: How do I know the chicken is fully cooked?
A: Cut a piece: it should be opaque with no pink center. For best accuracy, use an instant thermometer — 165°F (74°C) is safe.
Q: Can I use pre-cooked chicken?
A: Yes — warm it slightly in a skillet then toss with the sauce. Avoid overcooking.
Q: Any low-calorie options?
A: Use light mayo or 50/50 Greek yogurt and mayo, and swap rice for cauliflower rice to cut calories.
Q: Can I make this spicy for friends who like heat?
A: Increase sriracha to taste, or add a pinch of chili flakes to the sauce. Serve extra hot sauce on the side.
TastyInspo Notes
- Finish with toasted sesame oil (a few drops) for a toasted aroma — use sparingly.
- For a cleaner look, drizzle the reserved sauce with a squeeze bottle or small spoon in zig-zag lines.
- Chop green onions finely and add right before serving for a fresh onion bite.
- If using cilantro, add leaves whole for color and fresh scent, not chopped into the sauce.
- Toast sesame seeds in a dry pan for 1–2 minutes to bring out more flavor before garnishing.
Troubleshooting
- Bland flavor: Check salt in the chicken and add more salt or a squeeze of lime to the bowl.
- Overcooked dry chicken: Cook just until done and consider thighs next time — they stay juicier.
- Sauce splitting or oily: Avoid overheating mayo; make sauce off heat and add to warm, not boiling, chicken.
- Vegetables soggy after storage: Store veggies separately and dress bowls just before serving.
- Sauce too sweet: Cut sweetness with a little extra mayonnaise or a squeeze of lime.
- Chicken not browning: Don’t overcrowd pan and make sure oil is hot before adding chicken.
Final Thoughts
This Bang Bang Chicken Bowl gives big, crowd-pleasing flavors with very little fuss. It’s fast to make, easy to tweak, and bright enough for weeknights while hearty enough for meal prep. Try it as written, then play with the optional swaps to fit your tastes. For another take and inspiration, you can check the Bang Bang Chicken Bowl recipe at I Am Homesteader for more ideas.
Bang Bang Chicken Bowl
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Thighs provide more flavor; breasts are leaner.
- 1 tbsp olive oil For cooking chicken.
- ½ tsp salt To season chicken.
- ¼ tsp black pepper To season chicken.
For the Bang Bang Sauce
- ½ cup mayonnaise Use light mayo or a blend of yogurt and mayo for a healthier option.
- 3 tbsp sweet chili sauce Can substitute with sweet chili paste and honey.
- 1–2 tsp sriracha Adjust to taste for heat.
- 1 tsp honey Optional for sweetness.
- 1 clove garlic, minced For added flavor.
For the Bowl
- 2 cups cooked white or brown rice Base for the bowl.
- 1 cup shredded carrots Adds color and crunch.
- 1 cup cucumber, thinly sliced Freshness factor.
- 1 cup red cabbage, shredded For crunch and color.
- 2 pcs green onions, sliced For garnish and flavor.
- sesame seeds, optional (for garnish) Adds a nutty flavor.
- fresh cilantro, optional (for garnish) For freshness.
Instructions
Preparation
- Pat chicken pieces dry, then season with salt and black pepper. Heat olive oil in a skillet over medium heat.
Cooking
- Add the chicken to the hot skillet in a single layer. Cook, stirring occasionally, until golden and cooked through, about 6–8 minutes.
- Remove from heat.
Making the Sauce
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and minced garlic. Taste and adjust to your preference.
Tossing and Assembling
- Drizzle half of the sauce over the cooked chicken and toss to coat evenly. Reserve the remaining sauce for topping.
- Divide cooked rice into bowls. Top with the sauced chicken, carrots, cucumber, red cabbage, and sliced green onions.
- Drizzle remaining Bang Bang sauce on top. Garnish with sesame seeds and cilantro if desired. Serve immediately.
