Bang Bang Chicken Bowl

Name: Bang Bang Chicken Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs (Pound thicker breasts to even thickness for uniform cooking.); Salt and pepper to taste; 2 tablespoons olive oil (For cooking chicken.); 0.5 cup mayonnaise (For the bang bang sauce.); 0.25 cup sweet chili sauce; 2 tablespoons sriracha sauce (Adjust for spice preference.); 3 cups cooked rice (white, brown, or jasmine) (Rice can be cooked with less water for firmer grains.); 1 cup shredded carrots; 1 cup cucumber, thinly sliced; 0.5 cup edamame, shelled and cooked (Can be substituted with peas or snap peas.); 0.25 cup chopped green onions; 0.25 cup chopped cilantro; 1 tablespoon sesame seeds; Lime wedges, for garnish (Serve immediately.)

Posted on January 29, 2026

Bang Bang Chicken Bowl with spicy sauce and fresh ingredients.

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introduction

Bright, bold, and perfect for weeknight meals, this Bang Bang Chicken Bowl is everything you want in a quick dinner: creamy, spicy, crunchy, and totally satisfying. The main keyword appears naturally here to help this recipe pop in search and on Pinterest. This bowl brings vibrant color and friendly flavors to your table in under 30 minutes—ideal for busy cooks and meal preppers alike. If you enjoy bold bowl recipes, you might also like the flavor-packed Buffalo Chicken Bowls that deliver a different spicy-sour kick.

Why You’ll Love This Bang Bang Chicken Bowl:

Fast weeknight dinner — ready in about 30 minutes from start to finish.
Crowd-pleasing sweet + spicy bang bang sauce that kids and adults both love.
Great for meal prep — assemble bowls ahead and dress before serving.
Balanced meal — protein, grains, and fresh veggies in every bite.
Customizable toppings make it easy to suit picky eaters or adventurous palates.

Ingredients Needed :

Protein

1 1/2 lbs boneless, skinless chicken breasts or thighs
Salt and pepper to taste
2 tablespoons olive oil

Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sriracha sauce

Grains & Veggies

3 cups cooked rice (white, brown, or jasmine)
1 cup shredded carrots
1 cup cucumber, thinly sliced
1/2 cup edamame, shelled and cooked

Toppings & Garnish

1/4 cup chopped green onions
1/4 cup chopped cilantro
1 tablespoon sesame seeds
Lime wedges, for garnish

Step-by-Step Instructions :

Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 6–8 minutes on each side, until fully cooked and golden brown. Remove from the skillet and let it rest for a few minutes before slicing it into strips.
In a separate bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha sauce until smooth. This will be your bang bang sauce.
Divide the cooked rice evenly among four bowls. Top each bowl with the sliced chicken.
Add shredded carrots, cucumbers, edamame, and chopped green onions to each bowl.
Drizzle the bang bang sauce over the top of each bowl, making sure everything is generously coated.
Garnish each bowl with chopped cilantro, sesame seeds, and a lime wedge. Serve immediately and enjoy your vibrant Bang Bang Chicken Bowl!

Serving Suggestions Bang Bang Chicken Bowl

Serve with extra lime wedges and a side of pickled ginger for a bright contrast.
Add a fried or soft-poached egg on top for richness and extra protein.
Swap rice for cauliflower rice or mixed greens to make it low-carb.
Offer extra sriracha and sweet chili on the side so guests can adjust heat and sweetness.

Tips for Success Bang Bang Chicken Bowl

Pound thicker chicken breasts to even thickness so they cook uniformly.
Use a thermometer — chicken is done at 165°F — to avoid overcooking.
Make the sauce a day ahead to let flavors meld; store refrigerated up to 3 days.
Cook rice with a bit less water for firmer grains that hold up under sauce.
If you want more kick, add an extra teaspoon of sriracha to the sauce.
For a lighter sauce, swap half the mayo for Greek yogurt.

variation

Shrimp Bang Bang Bowl: Swap chicken for peeled, deveined shrimp; cook 2–3 minutes per side.
Veggie Bowl: Omit chicken and double up on tofu or roasted sweet potato for a vegetarian option.
Crunchy Peanut Twist: Stir 1–2 tablespoons of peanut butter into the sauce for a nutty depth.

FAQs

Q: Can I make this ahead for meal prep?
A: Yes — store chicken, rice, and veggies in separate airtight containers for 3–4 days. Keep sauce chilled and add right before serving to keep textures bright.

Q: How can I make the sauce milder for kids?
A: Reduce the sriracha to 1 teaspoon or substitute with a milder hot sauce. Add a touch more sweet chili sauce or mayo to balance heat.

Q: Can I grill the chicken instead of pan-searing?
A: Absolutely. Grill over medium-high heat for 5–7 minutes per side depending on thickness, until it reaches 165°F.

Q: Is this recipe freezer-friendly?
A: Cooked chicken freezes well, but rice texture changes after freezing. Freeze components separately if needed and thaw in the fridge before reheating.

Q: What are good swaps for edamame?
A: Try peas, shelled lima beans, or chopped snap peas for similar color and texture.

Conclusion

If you love bold bowls that are quick to make and easy to customize, this Bang Bang Chicken Bowl is a winner for weeknights and meal prep. For another take on tasty chicken bowls, check out this similar recipe from a great food resource: Bang Bang Chicken Bowl – I Am Homesteader.