Description
When I first moved to New York, I was always on the hunt for meals that were affordable, filling, and easy enough to make in a tiny apartment kitchen. That’s when a friend introduced me to the Bang Bang Chicken Bowl. The first bite was unforgettable—crispy chicken, fresh veggies, fluffy rice, and that creamy-sweet-spicy bang bang sauce tying everything together.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breast or thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups cooked jasmine or basmati rice
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cucumber, sliced thin
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional garnish)
- For the Bang Bang Sauce:
- ½ cup mayonnaise (or Greek yogurt for lighter option)
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon sriracha (adjust for heat)
- 1 teaspoon honey (optional)
Instructions
- Cut chicken into bite-sized pieces. Season with garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken 6–8 minutes until golden and fully cooked.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
- Assemble bowls: add rice as the base, top with chicken and veggies.
- Drizzle generously with bang bang sauce and garnish with green onions and sesame seeds.
Notes
For meal prep: store chicken, rice, and sauce separately.
Swap mayo for Greek yogurt to reduce fat and boost protein.
Try shrimp, tofu, or chickpeas for fun variations.
Nutrition
- Calories: 520 kcal
- Fat: 21 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g