Oh, my sweet kitchen kindred spirits—let me take you back to a golden evening when this Bang Bang Chicken Bowl first sizzled to life on my stove. The house smelled like toasted garlic and warm spice, and I remember thinking, “Why haven’t I made this sooner?” I’d been craving something bold and comforting, with just the right kick. One skillet, one dreamy sauce, and a handful of pantry staples later… voilà! The creamy heat of the sauce, those crisp-tender veggies, and juicy chicken piled on fluffy rice—heaven in a bowl. It’s the kind of dish that brings everyone to the table without a fuss. If you’ve got 30 minutes, you’ve got a winner.
Why You’ll Love This Recipe
- Weeknight Friendly: Ready in under 30 minutes!
- Full of Flavor: That creamy-spicy sauce? Life-changing.
- Healthy-ish & Hearty: Lean protein, fresh veggies, and rice—balanced and satisfying.
- Beginner-Approved: No fancy tools, no stress—just simple steps.
- Totally Customizable: Adjust heat, swap veggies, or switch up the protein.
- Family Favorite: Even picky eaters ask for seconds!
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dinner Bowl | Asian-Inspired | 10 mins | 15 mins | 25 mins | 4 servings | Beginner |
Ingredients
For the Bowl:
- Boneless chicken breast – Tender and easy to cook; chop into bite-sized chunks for speed.
- Cooked rice – White, brown, or even cauliflower rice work beautifully as your base.
- Mixed veggies – Think broccoli, bell peppers, or carrots for a colorful, crunchy medley.
- Olive oil – Helps get a golden sear and adds richness.
- Salt & pepper – Don’t skip seasoning; it’s the foundation of flavor!
For the Bang Bang Sauce:
- Mayonnaise – Makes the sauce luxuriously creamy.
- Sriracha – Brings the perfect amount of heat (adjust to taste).
- Honey – Balances spice with sweet warmth.
- Garlic powder – Adds savory depth.
- Lime juice – A splash of brightness that cuts through the richness.
Full recipe card is below.
How to Make It
Cook Your Rice
Get your rice going first. Whether you’re using jasmine, brown, or cauliflower, make it according to the package. I love using a rice cooker—it’s foolproof and frees up your hands.
Tip: Keep it warm while you cook the rest!
Prep & Season the Chicken
Chop your chicken into bite-sized pieces and season with salt and pepper. Don’t skimp—the seasoning here makes a huge difference.
Tip: Smaller chunks cook faster and absorb more flavor.
Sauté Until Golden
Heat olive oil in a large skillet over medium-high heat. Toss in the chicken and cook until browned and cooked through—about 6–8 minutes.
Tip: Let the pan get nice and hot first. And if you’re unsure, a meat thermometer should read 165°F.
Whisk That Sauce
While the chicken’s cooking, whisk together your mayo, sriracha, honey, garlic powder, and lime juice in a bowl. Taste it! Too spicy? Add more honey. Not enough kick? More sriracha.
Tip: Everyone’s heat tolerance is different—make it yours!
Toss in the Veggies
Add your veggies right into the skillet with the cooked chicken. Sauté just a couple of minutes—they should still have a little bite.
Tip: Overcooked veggies turn mushy fast. Think bright and crisp!
Sauce It Up and Serve
Turn off the heat and pour the bang bang sauce over everything. Stir until it’s all glossy and delicious. Serve over your rice and, if you’re feeling fancy, add green onions or a drizzle of sriracha on top.
Tip: Sauce is the star—make sure everything’s coated!
Pro Tips for Success
- Prep Everything First: Mise en place makes this dish come together in a flash.
- Use Fresh Lime Juice: It makes the sauce sing.
- Heat Your Skillet: A hot pan = golden sear.
- Taste As You Go: Especially when adjusting the sauce.
- Double the Sauce: Trust me, you’ll want leftovers for drizzling.
Flavor Variations
- Swap the Protein: Shrimp, tofu, or even crispy chickpeas.
- Seasonal Veggies: Snap peas in spring, zucchini in summer, sweet potato cubes in fall.
- Asian Twist: Add a splash of soy sauce or sesame oil to the sauce.
Serving Suggestions
Serve it in shallow bowls with an extra lime wedge and sliced scallions. I love pairing it with a cool cucumber salad or a fizzy ginger-lime soda for balance.
Make-Ahead & Storage
- Make-Ahead: Chop veggies and mix the sauce a day ahead.
- Fridge: Store leftovers in an airtight container for up to 4 days.
Leftovers
Use leftovers for a bang bang chicken wrap or stir into noodles for a next-day remix. Add a splash of water or broth to loosen the sauce when reheating.
Freezing
You can freeze the cooked chicken and veggies—just keep the sauce separate if possible. Thaw overnight in the fridge and reheat gently.
Reheating
Warm in a skillet over medium heat or microwave in short bursts, stirring between each. Add a tiny splash of water if it’s too thick.
FAQs
Can I use chicken thighs instead?
Absolutely! They’re juicy and flavorful—just trim excess fat.
What veggies work best?
Whatever you have on hand! Bell peppers, broccoli, carrots, snap peas—all fantastic.
Can I make it dairy-free?
Yep! Just use a dairy-free mayo.
Is it good cold?
It makes an excellent cold rice bowl lunch—like a spicy chicken salad!
Final Thoughts
If you’re looking for a go-to weeknight dinner that hits all the right notes—quick, flavorful, and totally satisfying—this Bang Bang Chicken Bowl is your new best friend. Whether you’re cooking for one, two, or a table full of hungry folks, it’s a surefire way to spread a little joy. So light that burner, whisk up that creamy-spicy magic, and know that from my kitchen to yours—you’ve got this.
Much love,
Chef Caroline
Bang Bang Chicken Bowl
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast Cut into bite-sized pieces for quick cooking.
- 1 cup cooked rice (white, brown, or cauliflower) Brown rice adds extra fiber.
- 1 cup mixed veggies (broccoli, bell peppers, carrots) Feel free to swap in your favorites.
- 2 tablespoons olive oil Essential for sautéing.
- to taste salt and pepper Enhances the natural flavors.
For the Sauce
- 1/2 cup mayonnaise Forms the base of the sauce.
- 2 tablespoons sriracha Adjust for desired spiciness.
- 1 tablespoon honey Balances heat with sweetness.
- 1 teaspoon garlic powder Adds depth of flavor.
- 1 teaspoon lime juice Brightens the sauce.
Instructions
Preparation
- Cook your rice according to package instructions. Set aside once ready.
- Cut the chicken breast into bite-sized pieces and season with salt and pepper.
Cooking
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through, about 6-8 minutes.
- Mix together the sauce ingredients in a small bowl: mayonnaise, sriracha, honey, garlic powder, and lime juice.
- Once the chicken is cooked, toss in the mixed veggies and cook for an additional 2-3 minutes until slightly tender.
Serving
- Remove from heat, pour the sauce over the chicken and veggies, stirring to coat evenly.
- Serve your Bang Bang Chicken over rice and garnish as desired.