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Bang Bang Chicken Bowl

Crispy chicken served over white rice with fresh vegetables and drenched in a thick, creamy, spicy-sweet homemade Bang Bang sauce for a quick, high-protein weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Bang Bang Sauce
  • 0.5 cup mayonnaise full-fat or light
  • 0.25 cup sweet chili sauce
  • 2 tbsp Sriracha adjust to heat preference
  • 1 tbsp honey or maple syrup
  • 1 tsp rice vinegar
For the Bowl Assembly
  • 4 cups cooked white rice or desired base
  • 1 large cucumber diced
  • 3 green onions chopped, for garnish

Equipment

  • Large skillet or grill pan
  • Mixing bowls

Method
 

  1. Season the sliced chicken with olive oil, salt, pepper, and garlic powder. Cook via pan-frying, grilling, or air frying for 5-7 minutes per side until cooked through and golden brown. Let rest, then slice.
  2. Make the Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey/maple syrup, and rice vinegar until smooth, emulsified, and thick/viscous.
  3. Assemble the Base: Divide the cooked white rice (or base of choice) evenly among four serving bowls.
  4. Layer the Bowl: Arrange the cooked chicken slices and the diced cucumber over the rice.
  5. Sauce and Garnish: Drizzle the thick, gooey Bang Bang sauce generously over the chicken. Garnish the bowl with the chopped green onions and serve immediately with a lime wedge if desired.

Notes

For best flavor, use high-quality mayonnaise. For a vegan option, substitute firm tofu for the chicken and vegan mayonnaise for the sauce base. Adjust Sriracha to control the heat level.