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–+ servings
Bang Bang Chicken Bowl

Bang Bang Chicken Bowl: Quick, Flavor-Packed Comfort Food

This Bang Bang Chicken Bowl combines succulent chicken and vibrant vegetables in a quick, flavorful dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken breasts Can substitute with tofu or shrimp.
For the Base
  • 2 cups Cooked rice (white or brown) Can substitute with quinoa or cauliflower rice.
For the Vegetables
  • 2 cups Broccoli florets Can substitute with green beans.
  • 1 cup Red bell pepper Any bell pepper variety can be used.
  • 1 medium Carrot Julienned; can substitute with zucchini noodles.
  • 2 stalks Green onions Can substitute with chives or shallots.
For the Sauce
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt.
  • 1/4 cup Sweet chili sauce Homemade alternatives work as well.
  • 1-2 tablespoons Sriracha sauce Adjust according to spice preference.
  • 2 tablespoons Soy sauce Can substitute with tamari for gluten-free.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
For Cooking
  • 2 tablespoons Oil Any neutral oil works.
For Garnishing
  • 1 tablespoon Sesame seeds Can be omitted or substituted with crushed peanuts.

Equipment

  • Skillet
  • Mixing Bowl
  • spatula

Method
 

Preparation
  1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Set aside.
  2. Heat the skillet over medium heat.
Cooking
  1. Add oil to the heated skillet, then add chicken pieces. Cook for 5-7 minutes until golden brown.
  2. Remove chicken from skillet; set aside. Add broccoli, carrots, and bell pepper to the skillet. Sauté for 3-5 minutes until tender-crisp.
  3. In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until smooth.
  4. Return cooked chicken to the skillet, pour sauce over, and stir to combine. Heat on low for 1 minute.
  5. Scoop cooked rice into bowls and top with the chicken and vegetable mixture.
  6. Garnish with green onions and sesame seeds before serving.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Prepare all ingredients before starting for a smooth cooking process. Adjust Sriracha based on spice preference. Store leftovers in an airtight container for up to 3 days.

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