Bang Bang Chicken Bowl is a bright, creamy, and mildly spicy bowl that balances rich, tangy sauce with crisp vegetables and tender chicken over warm rice. The chicken pieces are golden and juicy, the sauce is smooth with a sweet chili kick, and the veggies add a fresh crunch. This recipe is fast, easy to scale, and great for weeknights or meal prep. Serve it with extra green onions or a squeeze of lime for a quick dinner that feels special. If you enjoy quick Asian-style bowls, try a similar fast meal like chicken lo mein for another weeknight favorite.

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Why You’ll Love This Bang Bang Chicken Bowl: An Incredible Ultimate Recipe for 2023 Hands-off sauce: a simple mayo + sweet chili + Sriracha mix that comes together in seconds.

Balanced textures: tender chicken, crisp-tender broccoli and peppers, soft rice.
Quick to make: active cook time is under 30 minutes.
Family-friendly: mild heat that you can increase or lower to taste.
Flexible base: works with white or brown rice, and makes a great grain bowl.
Easy meal prep: components store well and reheat cleanly for lunches.
Budget-friendly: common pantry ingredients and one pound of chicken feed 3–4 people.

What Is Bang Bang Chicken Bowl: An Incredible Ultimate Recipe for 2023?

Bang Bang Chicken Bowl is a simple, modern take on the popular bang bang sauce idea — a creamy, sweet-spicy dressing tossed with pan-cooked chicken and quick-sautéed veggies over rice. The flavor is creamy, slightly sweet from sweet chili sauce, with a controlled heat from Sriracha and a salty note from soy sauce. The method is pan-frying the chicken, then using the same skillet to cook the vegetables and combine everything with the sauce. It has a casual weeknight vibe, but the bowls also work well for meal prep, casual dinner parties, or a cozy solo meal.

Ingredients for Bang Bang Chicken Bowl: An Incredible Ultimate Recipe for 2023

For the Base

2 cups cooked rice (white or brown)

For the Chicken & Veggies

1 pound boneless, skinless chicken breasts
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, julienned
3 green onions, chopped
2 tablespoons oil (for cooking)
Salt and pepper to taste

For the Sauce

½ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha sauce (adjust for spice level)
1 tablespoon soy sauce

To Serve

Sesame seeds (for garnishing)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Swap with boneless skinless thighs if you want more fat and flavor. Cook time will be similar but monitor doneness.
Rice: Use brown rice for more fiber (2 cups cooked). Quinoa or cauliflower rice also work as lower-carb options.
Mayo: For a lighter sauce, use light mayonnaise or Greek yogurt (optional — note flavor shifts slightly).
Sweet chili sauce: If you don’t have it, use 1 tablespoon honey + 1 tablespoon rice vinegar + 1 teaspoon chili paste (optional).
Sriracha: Adjust to taste. For less heat, use 1/2 tablespoon or omit.
Soy sauce: Low-sodium soy sauce works fine and reduces salt.
Vegetables: Swap broccoli for snap peas or bok choy; add shredded cabbage or baby corn for texture.

Step-by-Step Instructions

Step 1 – Prep the ingredients

Cut the chicken breasts into bite-sized pieces. Slice the red bell pepper, julienne the carrot, chop the green onions, and separate broccoli into small florets.
Visual cue: Pieces of chicken should be similar in size for even cooking.

Step 2 – Season and cook the chicken

Heat 2 tablespoons oil in a large skillet over medium heat. Season chicken pieces with salt and pepper and add to the hot skillet.
Cook until golden brown and cooked through, about 5–7 minutes, stirring occasionally. Remove chicken from the skillet and set aside.
Pro cue: Don’t crowd the pan; cook in a single layer so the chicken browns instead of steaming.

Step 3 – Sauté the vegetables

In the same skillet, add the broccoli, red bell pepper, and carrot. Sauté for about 3–5 minutes until they are tender yet crisp.
Visual cue: Vegetables should be bright in color and still slightly firm.

Step 4 – Make the sauce

In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, and 1 tablespoon soy sauce until smooth.
Pro cue: Taste and adjust Sriracha or sweet chili to reach the heat and sweetness you like.

Step 5 – Combine and coat

Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir well to coat evenly. Warm through for 1–2 minutes so the sauce clings to chicken and veggies.

Step 6 – Prepare the bowls

In serving bowls, place a layer of cooked rice as the base. Spoon the chicken and vegetable mixture over the rice.

Step 7 – Garnish and serve

Top each bowl with chopped green onions and a sprinkle of sesame seeds. Serve immediately while hot.
Visual cue: Look for glossy sauce that lightly coats each piece, not a watery pool at the bottom.

Pro Tips for Success

Dry the chicken pieces on paper towels before seasoning to help them brown.
Use a large skillet so chicken and veggies have room; overcrowding leads to steaming.
Cook chicken in one batch for best sear, then remove and return later.
If sauce seems too thick, splash 1 tablespoon water and reheat to loosen it.
For even cooking, cut vegetables to similar sizes and keep a close eye on broccoli—it cooks quickly.
Taste the sauce before adding: adjust Sriracha for spice and soy for salt.
Let rice rest covered while you cook chicken so it stays warm and fluffy.

Flavor Variations

Optional: Spicy Peanut — Stir 1 tablespoon peanut butter into the sauce for a nutty layer.
Optional: Citrus Kick — Add 1 teaspoon lime juice to the sauce for brightness.
Optional: Honey-Sesame — Swap sweet chili for 2 tablespoons honey + 1 tablespoon rice vinegar and add a splash of sesame oil.
Optional: Sesame-Ginger — Add 1 teaspoon grated fresh ginger to the sauce for warmth.
Optional: Garlic Boost — Mix in 1 clove minced garlic to the skillet when sautéing vegetables.

Serving Suggestions

Serve with a wedge of lime for brightness and extra flavor.
Pair with a light cucumber salad or pickled vegetables to cut through the richness.
Add steamed edamame or a side of miso soup for a fuller meal.
Plate in shallow bowls with rice on the bottom and chicken mixture artfully piled on top.
For a low-carb meal, serve over cauliflower rice or a bed of mixed greens.
Great for packed lunches: cool before sealing in a container and keep sauce separate if possible.

Make-Ahead, Storage & Reheating

Make-ahead: Cook the chicken and veggies, and make the sauce. Store separately from rice for best texture. Sauce can be kept in the fridge in a sealed jar.
Storage duration: Refrigerate cooked components in airtight containers for up to 3–4 days.
Reheating: Reheat on the stove over medium-low to keep the sauce stable. Add a splash of water or broth if it feels too thick. Microwave in short intervals, stirring between to heat evenly.
Texture notes: Rice softens over time; reheating can make veggies a bit softer than fresh. Reheat gently to preserve texture.

Storage and Freezing Instructions

Freezing cooked bowls is not ideal because the mayo-based sauce can separate and change texture after thawing. If you must freeze:
- Freeze chicken and vegetables without the sauce in a freezer-safe container for up to 2 months.
- Thaw in the fridge overnight and reheat on the stove. Make a fresh sauce after thawing to restore creaminess.
Best practice: Freeze rice separately if you want longer storage, or assemble bowls fresh from fridge components.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~560 kcal | ~35 g | ~27 g | ~29 g | ~3 g | ~550 mg

Estimates vary by brands and portions.

FAQ About Bang Bang Chicken Bowl: An Incredible Ultimate Recipe for 2023

Q: My sauce is too thick. How do I thin it?
A: Stir in 1 teaspoon at a time of warm water or a splash of stock until you reach the right consistency.
Q: My sauce separated after mixing. What happened?
A: If ingredients are cold or overmixed, the mayo may separate. Bring sauce to room temp and whisk gently. If needed, add a small amount of warm water to re-emulsify.
Q: How can I tell chicken is done?
A: Pieces should be opaque inside with no pink and reach an internal temperature of 165°F (74°C) if you use a thermometer.
Q: Can I use frozen vegetables?
A: Yes. Thaw and drain excess water, then sauté briefly so they don’t make the dish watery.
Q: How spicy is this bowl?
A: Mild to medium by default. Reduce Sriracha to 1/2 tablespoon for mild heat, or add more to increase spice.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free soy sauce (tamari) and check sweet chili sauce label for gluten ingredients.

TastyInspo Notes

Finish with a few whole sesame seeds for a pleasant crunch and a photo-ready look.
Thinly slice extra green onion whites and reserve for cooking, using the greens as a fresh garnish.
For a glossy finish, add 1 teaspoon sesame oil to the sauce right before serving.
Consider serving rice in a warm shallow bowl and topping with the chicken mixture for clean, layered presentation.
Offer extra sweet chili or Sriracha on the side so each guest can control their heat.

Troubleshooting

Bland flavor: Add a pinch more soy sauce or a squeeze of lime to brighten flavors.
Overcooked chicken: Lower the heat and cut pieces slightly larger next time; cook until just opaque.
Watery sauce: Cook off excess moisture in the skillet over medium heat before adding sauce; make sure vegetables are not releasing extra water.
Burnt bits in skillet: Use medium heat and stir more often; deglaze the pan with a splash of water or soy sauce to lift fond.
Sauce too salty: Add a bit more mayo or a small splash of lemon juice to balance saltiness.

Final Thoughts

This Bang Bang Chicken Bowl is a fast, satisfying recipe that balances creamy, sweet, and spicy in a simple pan-cooked meal. It’s easy to adapt and makes a dependable weeknight or meal-prep option that still feels lively and fresh.

Conclusion

If you want another take on bang bang chicken for inspiration, see this detailed variation: Bang Bang Chicken Recipe (Incredibly Crispy) – The Kitchn.