Bang Bang Chicken Bowl
A warm bowl of Bang Bang Chicken Bowl is like a cozy postcard from a favorite takeout spot: spicy-sweet, creamy, and deeply satisfying. This version keeps things simple and approachable — tender diced chicken tossed in a zesty bang-bang sauce, served over rice and fresh greens for a perfect balance of comfort and brightness. For a printable layout and extra notes, check the Bang Bang Chicken Bowl recipe page.
Why make this recipe
This dish stands out because of its simple transformation: ordinary cooked rice and a few pantry staples become a restaurant-style bowl with big, bold flavors. The creamy, sweet-chili-sriracha sauce hits sweet, spicy, and tangy notes all at once, while fresh greens and sesame finish each bite with texture and brightness. It’s also fast to pull together on busy weeknights and scales easily for meal prep.
Ingredients
- 1 pound chicken breast, diced
- 1 cup cooked rice
- 2 cups fresh greens (like spinach or romaine)
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Step-by-Step Guide to Making Bang Bang Chicken Bowl
Make the zesty bang-bang sauce.
- In a medium bowl combine 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha (use less if you prefer mild), 1 tablespoon soy sauce, 1 teaspoon garlic powder, and 1 teaspoon ginger powder.
- Whisk until smooth and taste; season with a pinch of salt if needed. Set aside so flavors meld while you cook the chicken.
Prepare and season the chicken.
- Dice the chicken breast into bite-sized pieces, aiming for uniformity so they cook evenly.
- Lightly season the diced chicken with salt and pepper. If you like more seasoning, add a little extra garlic powder or a pinch of paprika for color.
Cook the chicken.
- Heat a skillet over medium heat and add a small drizzle of neutral oil (like vegetable or canola) or a pat of butter.
- Add the diced chicken in a single layer and let it cook undisturbed for 2–3 minutes to develop a light crust, then stir and continue cooking until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C). This usually takes about 6–8 minutes total depending on the size of the pieces.
Coat the chicken in sauce.
- Remove the skillet from heat and transfer the cooked chicken to the bowl with the sauce, or pour sauce directly over the chicken in the skillet.
- Toss thoroughly so every piece is well coated. If the sauce seems too thick, add a teaspoon of water or a little more sweet chili sauce to loosen it.
Assemble the bowls.
- Divide 1 cup cooked rice among bowls (about 1/2 cup per serving if making two bowls) and place 2 cups fresh greens on the side or over the rice depending on your preference.
- Spoon the sauced chicken on top of the rice and greens, letting the warm chicken wilt the greens slightly for a nice texture contrast.
Garnish and serve.
- Finish with sliced green onions and a sprinkle of sesame seeds for flavor, color, and crunch.
- If you like extra heat or brightness, add an additional drizzle of sriracha or a squeeze of lime.
Why each step matters
- Making the sauce first lets the flavors marry while you cook, giving a more cohesive finished dish.
- Browning the chicken gives depth of flavor through caramelization — don’t skip the brief undisturbed sear at the beginning.
- Tossing the warm chicken right into the sauce helps the sauce cling and slightly thins it for a glossy coating.
Best Way to Store Bang Bang Chicken Bowl
- Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C). Keep rice and sauced chicken together or separate the greens if you expect to reheat.
- Freezer: Sauce-coated chicken can be frozen up to 2 months at 0°F (-18°C), but do not freeze combined with fresh greens (they will become limp). Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a skillet over medium heat until warmed through (165°F/74°C) or microwave on medium power in 30-second bursts. If rice is dry when reheating, sprinkle a little water over it to prevent dryness.
Serving Ideas for Bang Bang Chicken Bowl
- Bowl-style balance: Serve over warm white or brown rice with a generous bed of greens for contrast. Add sliced cucumber or shredded carrot for crunch.
- Wraps or lettuce cups: Spoon sauced chicken into large butter lettuce leaves or tortillas for handheld bowls on the go.
- Noodle option: Swap rice for udon or rice noodles for a noodle bowl variation — toss noodles briefly in a little sesame oil before adding the sauced chicken.
- Side dishes: Serve with quick pickled vegetables (thinly sliced radish or carrot), steamed edamame, or a simple cucumber salad to brighten the meal.
Tips to make Bang Bang Chicken Bowl
Q: How do I keep the chicken tender and juicy?
A: Don’t overcook the diced pieces — small dice cooks fast. Sear them in a hot skillet, then reduce heat slightly to finish cooking. Using a quick marinade with a splash of soy sauce and a teaspoon of cornstarch can also help lock in moisture.
Q: Can I make the sauce ahead of time?
A: Yes. The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a quick whisk before tossing with warm chicken.
Q: How spicy is this bowl?
A: The heat level is controlled by the amount of sriracha and sweet chili sauce. Start with 1 tablespoon sriracha and adjust to taste; the sweet chili sauce helps temper the heat with sweetness and garlicky notes.
Variations (two ideas)
- Vegetarian option: Replace chicken with crispy baked tofu or chickpeas. Press and cube tofu, toss in a little cornstarch and pan-fry until crisp, then toss in the bang-bang sauce. Chickpeas can be roasted at 400°F (200°C) for 25–30 minutes until crispy and then sauced.
- Asian-inspired swap: Use hoisin sauce in small amounts and add a splash of rice vinegar to the sauce for a tangier profile. Top with pickled ginger and chopped cilantro for a fresh lift.
Flavor and texture tips
- For crunch, top with toasted sesame seeds and thinly sliced raw green onions. You can also add fried shallots or crushed roasted peanuts for more texture.
- If you prefer a lighter sauce, swap half the mayonnaise for plain Greek yogurt or use light mayo for fewer calories; flavor will be slightly tangier.
Common pitfalls and how to avoid them
- Soggy greens: Add fresh greens just before serving, or place greens beneath the rice so they don’t get drenched in sauce until you’re ready to eat.
- Watery sauce: If the sauce seems too thin after tossing with hot chicken, briefly simmer it in a small saucepan to thicken, or whisk in a small slurry of cornstarch and water.
- Bland chicken: Be generous with salt and pepper at the seasoning stage. The bang-bang sauce is flavorful, but well-seasoned chicken boosts the overall dish.
FAQs
Q: Can I use thighs instead of chicken breast?
A: Yes — boneless skinless thighs are juicier and more forgiving if slightly overcooked. Dice and cook them the same way as breasts, adjusting cooking time as needed.
Q: Is this dish meal-prep friendly?
A: Definitely. Store rice and sauced chicken in separate containers from greens for up to 3–4 days. Assemble bowls fresh each day for the best texture.
Q: What if I don’t have sweet chili sauce?
A: Substitute a mix of apricot preserves (or honey) with a splash of chili garlic sauce, or use a tablespoon of honey plus a tablespoon of chili paste and a dash of rice vinegar to mimic the sweet-spicy balance.
Bold question style:
Q: Can I make this gluten-free?
A: Yes — use a gluten-free soy sauce or tamari. Ensure your sweet chili sauce and sriracha are labeled gluten-free.
Q: How do I adjust the recipe for more servings?
A: Multiply the ingredients proportionally. For large batches, keep the sauce-to-protein ratio about the same (roughly 1/2 cup mayo to 1 lb chicken) and scale rice/greens to match appetite.
Make-ahead and meal prep suggestions
- Assemble components separately: cook rice, make sauce, and prepare chicken. Refrigerate individually and assemble within 3–4 days.
- Freeze the cooked, sauced chicken in meal-sized portions; thaw in the fridge and quickly reheat when ready to serve, then add fresh greens and rice.
Why this recipe works (a quick practical note)
The combination of creamy mayo, sweet chili, and sriracha provides balanced heat, sweetness, and creaminess that cling to the chicken. Serving it over rice and greens creates a complete meal with carbohydrates, protein, and fresh vegetables — all in one bowl. The technique is forgiving, and the ingredient list uses pantry staples, making it a reliable go-to.
Final serving and presentation tips
- For a composed look, fan thinly sliced green onions across the top and sprinkle sesame seeds in a deliberate pattern.
- Add a lime wedge on the side so diners can squeeze fresh acidity over the bowl — the citrus brightens the sauce beautifully.
- If you’re serving multiple people, offer extra sriracha and sweet chili sauce at the table so guests can customize heat and sweetness.
Nutrition and portion notes
- This recipe is naturally high in protein from the chicken and modest in carbs from the rice. Using light mayonnaise or Greek yogurt reduces fat while preserving creaminess.
- To lower calories further, serve over cauliflower rice, or bulk up with more greens and vegetables like shredded cabbage, cucumber ribbons, or julienned carrots.
Troubleshooting quick reference
- Sauce too thick: whisk in a teaspoon of water at a time until desired consistency is reached.
- Chicken unevenly cooked: ensure pieces are similar in size and avoid overcrowding the pan.
- Greens soggy after storage: always store greens separately from cooked components and add them at assembly.
A note on seasoning balance
Taste as you go: the sauce can be adjusted to preference — add more sweet chili for sweetness, more sriracha for heat, or a splash more soy sauce for umami and salt. A small squeeze of lime or a dash of rice vinegar can lift the flavor profile without changing the base ingredients.
How to make it kid-friendly
- Reduce sriracha to 1/2 teaspoon or omit completely and rely on sweet chili sauce alone for a milder, slightly sweet flavor kids often enjoy.
- Serve the chicken separately on a plate with plain rice and a side of raw veggies for picky eaters, offering sauce on the side.
Sourcing and substitutions
- Swap regular mayonnaise with avocado mayo for a slightly different fat profile.
- If you prefer lower sodium, choose a low-sodium soy sauce and taste before adding extra salt.
Conclusion
If you’d like a version with step-by-step photos and printable cards, try the detailed post at I Am Homesteader’s Bang Bang Chicken Bowl for inspiration and serving variations. For another take with helpful notes and tweaks, see the approachable recipe and tips at Jar Of Lemons’ Bang Bang Chicken Bowls recipe.
Print
Bang Bang Chicken Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy bowl featuring tender diced chicken in a spicy-sweet bang-bang sauce, served over rice and fresh greens for a comforting meal.
Ingredients
- 1 pound chicken breast, diced
- 1 cup cooked rice
- 2 cups fresh greens (like spinach or romaine)
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Make the zesty bang-bang sauce by combining mayonnaise, sweet chili sauce, sriracha, soy sauce, garlic powder, and ginger powder in a bowl. Whisk until smooth and set aside.
- Dice the chicken into bite-sized pieces and season lightly with salt and pepper.
- Heat a skillet over medium heat with oil or butter. Cook the chicken in a single layer for 2–3 minutes, then stir and continue cooking until golden and cooked through (6–8 minutes total).
- Toss the cooked chicken with the bang-bang sauce until well coated.
- Assemble bowls by dividing rice, adding greens, and topping with the sauced chicken.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
For a milder version, reduce sriracha to 1/2 teaspoon. You can store sauce in advance for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: bang bang chicken, quick dinner, meal prep, Asian cuisine, chicken bowl
