Bang Bang Chicken Bowl: Exciting Flavors for Busy Nights
The Bang Bang Chicken Bowl features juicy marinated chicken, fluffy rice, fresh veggies, and a creamy sauce for a delicious weeknight dinner.
Equipment
- - Skillet
- - Mixing bowl
- Ziploc Bag
Ingredients
Bang Bang Sauce
- 1/2 cup Mayo or Greek yogurt for a lighter option
- 1/4 cup Sweet Chili Sauce honey can be used as a substitute
- 2 tablespoons Sriracha adjust to taste for spice
Chicken
- 2 large Chicken Breasts or 4 small, can use thighs for juicer option
- 1/4 cup Water or Chicken Broth broth enhances flavor
- 2 tablespoons Soy Sauce use low-sodium for health
- 1 tablespoon Brown Sugar coconut sugar can be a substitute
- 1 tablespoon Olive Oil can substitute with avocado oil
- Spices Paprika, Onion Powder, Ginger, Black Pepper, Rice Vinegar, Red Chili Flakes
Bow
- 4 cups Jasmine Rice cooked; replace with quinoa or brown rice for health
- 2 cups Shredded Cabbage swap for any leafy greens
- 1 whole Cucumber chopped; substitute with bell peppers for variety
- 1 whole Green Onion chopped; chives or shallots can be used instead
- Wonton Strips Optional, for added texture
- Sesame Seeds Optional, for added texture
Instructions
Preparation
- Whisk together mayo, sweet chili sauce, and sriracha in a bowl. Refrigerate until ready to serve.
- In a Ziploc bag, combine the marinade ingredients. Add the chicken, seal the bag, and shake to coat. Refrigerate for at least 20-30 minutes.
- Heat olive oil in a skillet over medium heat. Cook chicken for 8 minutes on one side, flip and cook until internal temperature reaches 165°F.
- Allow chicken to rest for 3-5 minutes, then slice against the grain.
- Layer rice, cabbage, cucumber, and sliced chicken in bowls. Drizzle with bang bang sauce and top with green onions and optional garnishes.
Notes
Marinate overnight for increased flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze marinated chicken for up to 3 months.