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This hearty Bang Bang Chicken Bowl has become my weeknight dinner savior when I need something flavorful and satisfying without spending hours in the kitchen. The perfect balance of protein, veggies, and that irresistible creamy spicy sauce transforms simple ingredients into a restaurant-worthy meal.
I first created this recipe when trying to recreate my favorite takeout dish during lockdown. My family now requests it weekly, and I love how versatile it is for using whatever vegetables are in the fridge.
Ingredients
- Boneless skinless chicken breast: Provides lean protein and takes on flavors beautifully. Look for organic or free range when possible for best flavor.
- Rice: Forms the hearty base. White rice works traditionally, but brown rice adds nutty flavor and extra fiber.
- Mixed vegetables: Add color, nutrition, and texture. Fresh is best, but frozen works in a pinch.
- Olive oil: For cooking helps develop golden color on the chicken. Use a good quality oil for best results.
- Mayonnaise: Creates the creamy base for the signature sauce. Full fat yields the richest result.
- Sriracha: Delivers the signature heat. Start with less if serving to spice sensitive eaters.
- Honey: Balances the heat with necessary sweetness. Local honey offers subtle flavor nuances.
- Garlic powder: Infuses the sauce with aromatic flavor without burning like fresh garlic might.
- Lime juice: Brightens everything with acidity. Fresh squeezed makes a noticeable difference.
How To Make Bang Bang Chicken Bowl
- Cook the Rice:
- Begin by preparing your rice according to package instructions. This can be done ahead of time if meal prepping. Fluff with a fork before serving for best texture. The rice serves as the foundation that will soak up all the delicious sauce.
- Prep the Chicken:
- Cut the chicken breast into uniform bite-sized pieces about 1 inch across. Season generously with salt and pepper on all sides. Uniform pieces ensure even cooking and prevent some pieces from drying out while others remain undercooked.
- Sauté the Chicken:
- Heat your olive oil in a large skillet until shimmering but not smoking. Add the chicken pieces without overcrowding the pan. Cook for 6 to 8 minutes, turning occasionally until all sides are golden brown and the chicken registers 165°F internally. The browning adds tremendous flavor.
- Make the Sauce:
- While the chicken cooks, combine mayonnaise, sriracha, honey, garlic powder, and lime juice in a bowl. Whisk until completely smooth and no streaks remain. Taste and adjust seasonings as needed. This signature sauce should be creamy with a balance of heat, sweetness, and tang.
- Cook the Vegetables:
- Add your mixed vegetables directly to the skillet with the cooked chicken. Stir frequently for 2 to 3 minutes until vegetables brighten in color but maintain some crispness. This brief cooking preserves nutrients and provides textural contrast.
- Combine and Serve:
- Remove the skillet from heat before adding the sauce to prevent it from breaking. Pour the prepared sauce over the chicken and vegetables, stirring gently to coat everything evenly. Serve immediately over the prepared rice for maximum flavor and temperature contrast.
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The sriracha is truly the star ingredient here. I discovered its magic when trying to recreate a dish from my favorite Asian fusion restaurant. The first time I made this for my brother, he immediately asked for the recipe and now makes it for his college roommates regularly.
Perfect Pairings
This Bang Bang Chicken Bowl pairs beautifully with simple sides that complement without competing. A cucumber salad with rice vinegar dressing provides cool contrast to the spicy sauce. For drinks, try an unsweetened iced green tea or a crisp lager beer that won't overwhelm the flavors. If serving for guests, consider offering additional garnishes like sliced avocado, toasted sesame seeds, or pickled vegetables on the side.
Customization Options
The beauty of this recipe lies in its adaptability. Swap chicken for shrimp, tofu, or even thinly sliced beef for variety. The sauce works wonderfully with any protein. For a lower carb option, replace traditional rice with cauliflower rice or zucchini noodles. Vegetable combinations are endless depending on seasonal availability. Try snap peas, mushrooms, or baby bok choy for authentic Asian flavors. For extra texture, consider adding water chestnuts or a sprinkle of chopped peanuts before serving.
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Storage and Reheating
This dish makes excellent leftovers and actually develops more flavor overnight. Store components separately when possible for best results. Keep the rice, chicken mixture, and extra sauce in separate airtight containers in the refrigerator for up to 3 days. When reheating, add a splash of water to the rice before microwaving to restore moisture. Heat the chicken and vegetables gently until just warmed through to prevent toughening. Add fresh sauce after reheating rather than before for the best flavor and texture. This dish does not freeze well due to the mayonnaise base in the sauce.
Frequently Asked Questions
- → Can I use a different protein instead of chicken?
Yes, you can substitute chicken with shrimp, tofu, or beef strips to suit your preferences or dietary needs.
- → What type of vegetables work best for this dish?
Broccoli, bell peppers, and carrots are ideal, but you can also use snap peas, zucchini, or mushrooms for variety.
- → How can I adjust the spice level of the sauce?
To reduce spice, use less sriracha or substitute it with a milder hot sauce. For extra heat, add chili flakes or more sriracha.
- → Is there a gluten-free alternative to the sauce ingredients?
Ensure your mayonnaise and sriracha are labeled gluten-free. Most store-bought versions are, but check the labels to be certain.
- → Can I prepare this meal ahead of time?
Yes, you can precook the chicken, rice, and vegetables, then store them separately. Prepare the sauce fresh and combine everything when ready to serve.