If you love restaurant-style bowls with creamy heat and fresh crunch, this Bang Bang Chicken Bowl will be your new weeknight favorite. Tender, golden chicken, a silky sweet-chili sauce with a kiss of sriracha, and all the colorful toppings over fluffy rice. It gives major Chicken Poke Bowl vibes, but with pantry ingredients and simple steps you can pull off even on the busiest nights.
Why You’ll Love This Bang Bang Chicken Bowl
- Fast and easy – on the table in about 20 minutes.
- Creamy-sweet heat that everyone can customize.
- Great for Dinner Ideas For One or family-style platters.
- Flexible and fresh – use what you have and make it healthy.
- Perfect for summer dinner ideas for family and Girl Dinner Ideas.
Bang Bang Chicken Bowl Ingredients & Substitutions
For the chicken
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces (use shrimp or tofu for a swap)
- 1 tbsp cornstarch (or arrowroot) for light crisping
- 1 tbsp soy sauce or coconut aminos
- 1 tsp garlic powder
- 1 tsp paprika or chili powder
- 1 tbsp neutral oil (avocado or olive oil)
For the bang bang sauce
- 1/3 cup mayo (or plain Greek yogurt for lighter)
- 1/4 cup Thai sweet chili sauce
- 1 to 2 tsp sriracha, to taste
- 1 tsp lime juice or rice vinegar
- 1 tsp honey or maple syrup
- 1 small garlic clove, finely grated
For the bowls
- 2 cups cooked rice, jasmine, brown, or cauliflower rice
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 avocado, sliced
- 2 green onions, thinly sliced
- Sesame seeds and cilantro for garnish
- Optional: quick pickled red onion, lime wedges
Step-by-Step Instructions
- Make the sauce: In a bowl, whisk mayo, sweet chili sauce, sriracha, lime juice, honey, and garlic until smooth. Adjust heat and tang to taste.
- Season the chicken: Toss chicken with soy sauce, garlic powder, paprika, and cornstarch until evenly coated.
- Cook the chicken: Heat oil in a large skillet over medium-high. Sear chicken 3 to 4 minutes per side until golden and cooked through. Air fryer option: 400°F for 8 to 10 minutes, shaking halfway.
- Prep the base: Warm rice and arrange in bowls. Add cucumber, carrots, edamame, and avocado.
- Assemble: Top with hot chicken and drizzle generously with bang bang sauce. Add green onions, sesame, and cilantro. Serve with lime.
Tips for Success
- Pat chicken dry for better browning and a light crisp.
- Thin the sauce with 1 to 2 tsp water if you want a drizzle.
- For extra heat, add a pinch of chili flakes or more sriracha.
- Cook components ahead for faster Single Person Meals all week.
- Use day-old rice for the best texture if you want to stir fry the base.
Variations
- Chicken Poke Bowl style: Swap rice for sushi rice, add seaweed salad and pickled ginger.
- Low carb: Use cauliflower rice and extra greens.
- High protein: Add a jammy egg or extra edamame.
- Dairy free: Use avocado oil mayo and skip yogurt.
- Family feast: Serve components on a platter so everyone builds their own.
Serving Suggestions
- Pair with roasted broccoli, miso soup, or a crisp cucumber salad.
- For summer dinner ideas for family, add a fruit plate with pineapple and watermelon.
- Finish with lime wedges and extra sesame seeds for brightness and crunch.
Storage & Reheating
- Store chicken, sauce, and toppings separately in airtight containers for 3 to 4 days.
- Reheat chicken in a skillet over medium with a splash of water, or microwave in short bursts.
- Sauce keeps 5 days refrigerated. Stir before using.
- Assemble bowls just before eating to keep veggies crisp.
Memories Made Around the Table
The first time I made this, we ate outside with warm rice bowls, extra lime, and a parade of toppings. Everyone built their own and not a grain of rice was left. It is one of those yummy meals you keep on repeat.
FAQs
Can I make this ahead for meal prep?
Yes. Cook chicken, stir together sauce, and chop veggies. Store separately. Assemble and sauce just before serving for the freshest texture.
Can I bake or air fry the chicken?
Absolutely. Air fry at 400°F for 8 to 10 minutes, shaking once. Bake at 425°F for 12 to 15 minutes until 165°F internal.
How do I make it lighter?
Use Greek yogurt in the sauce, swap cauliflower rice for rice, and add extra crunchy veggies. It stays creamy while leaning into Healthy Foods.
Final Thoughts
This Bang Bang Chicken Bowl is a speedy, satisfying staple that flexes for Dinner Ideas For One or a hungry crew. Keep it simple, keep it fresh, and make it yours.
Bang Bang Chicken Bowl
If you love restaurant-style bowls with creamy heat and fresh crunch, this Bang Bang Chicken Bowl will be your new weeknight favorite. Tender, golden chicken tossed in a silky sweet-chili and sriracha sauce over fluffy rice with colorful toppings.On the table in about 20 minutes and easy to customize with pantry ingredients—perfect for solo dinners or family-style.
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Whisk
- 1 Air fryer (optional)
Ingredients
For the chicken
- 1 lb boneless skinless chicken breasts or thighs cut into bite-size pieces; swap with shrimp or tofu
- 1 tbsp cornstarch or arrowroot; for light crisping
- 1 tbsp soy sauce or coconut aminos
- 1 tsp garlic powder
- 1 tsp paprika or chili powder
- 1 tbsp neutral oil avocado or olive oil
For the bang bang sauce
- 0.33 cup mayonnaise or plain Greek yogurt for lighter
- 0.25 cup Thai sweet chili sauce
- 1 tsp sriracha or up to 2 tsp, to taste
- 1 tsp lime juice or rice vinegar
- 1 tsp honey or maple syrup
- 1 garlic clove small; finely grated
For the bowls
- 2 cups cooked rice jasmine, brown, or cauliflower rice
- 1 cup cucumber thinly sliced
- 1 cup carrots shredded
- 1 cup edamame shelled
- 1 avocado sliced
- 2 green onions thinly sliced
- sesame seeds for garnish
- cilantro for garnish
- quick pickled red onion optional
- lime wedges optional
Makes: 4inch round, 2inch height
Instructions
Bang Bang Sauce
- In a bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, lime juice, honey, and grated garlic until smooth. Adjust heat and tang to taste.
Chicken
- Toss chicken with soy sauce, garlic powder, paprika, and cornstarch until evenly coated.
- Heat oil in a large skillet over medium-high. Sear chicken 3 to 4 minutes per side until golden and cooked through (165°F). Air fryer option: cook at 400°F for 8 to 10 minutes, shaking halfway.
Assemble the bowls
- Warm the rice and divide between bowls. Add cucumber, carrots, edamame, and avocado.
- Top with hot chicken and drizzle generously with bang bang sauce. Add green onions, sesame seeds, and cilantro. Serve with lime wedges.
Notes
Tips: Pat chicken dry for better browning; thin the sauce with 1–2 tsp water for an easier drizzle; add extra sriracha or chili flakes for heat; use day-old rice if stir-frying. Storage: Keep chicken, sauce, and toppings in separate airtight containers 3–4 days; sauce keeps up to 5 days refrigerated. Reheat chicken in a skillet with a splash of water or microwave in short bursts; assemble bowls just before eating for crisp veggies.
Tried this recipe?Let us know how it was!