Description
A vibrant, Asian-inspired Bang Bang Chicken Bowl with crispy chicken, tangy-sweet-spicy sauce, fresh vegetables, rice, and flavorful garnishes.
Ingredients
Boneless, skinless chicken breasts or thighs
Cornstarch
Salt
Black pepper
Vegetable oil
Mayonnaise (Kewpie if possible)
Sweet chili sauce
Sriracha
Honey or maple syrup
Rice vinegar
Sesame oil (optional)
Cooked rice (jasmine, brown, or cauliflower rice)
Fresh greens (romaine, butter lettuce, or mixed greens)
Shredded carrots
Sliced cucumber
Shelled edamame
Thinly sliced red bell pepper
Chopped roasted peanuts
Fresh cilantro
Sliced green onions
Sesame seeds
Lime wedges
Instructions
1. Pat chicken dry, cut into bite-sized pieces, and toss with cornstarch, salt, and black pepper.
2. Heat vegetable oil in a skillet over medium-high heat and cook chicken until golden brown and cooked through, about 5-7 minutes. Set aside.
3. In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup, rice vinegar, and sesame oil (optional). Adjust to taste.
4. Divide cooked rice among bowls, then add fresh greens.
5. Arrange shredded carrots, cucumber, edamame, and bell pepper around the rice.
6. Add cooked chicken on top.
7. Drizzle generously with Bang Bang sauce.
8. Garnish with peanuts, cilantro, green onions, sesame seeds, and lime wedges.
Notes
You can make the Bang Bang sauce up to 3-4 days ahead and refrigerate.
Store leftovers by keeping chicken and sauce separate from rice and vegetables.
Adjust sriracha to control spice level or omit for a mild version.
This recipe also works with tofu, shrimp, or scallops.
Add extra vegetables like broccoli, snow peas, red cabbage, or avocado for variation.
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired