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–+ servings
Delicious Bang Bang Chicken Bowl with crispy chicken and fresh vegetables

Bang Bang Chicken Bowl

A fast and flavorful weeknight dinner featuring seared chicken in a creamy, sweet-spicy sauce served over rice, perfect for meal prep and picky eaters.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Thighs work if you prefer more fat and flavor.
  • 2 tablespoons neutral oil (canola or vegetable) For searing.
  • Salt to taste Salt
  • Pepper to taste Pepper
For the Vegetables
  • 1 cup broccoli florets, trimmed Roughly the same size for even cooking.
  • 1 red bell pepper thinly sliced
  • 1 carrot julienned or thinly sliced
  • 3 green onions chopped Reserve some for garnish.
For the Sauce
  • 1/2 cup mayonnaise or plain Greek yogurt Use Greek yogurt to cut fat and add tang.
  • 2 tablespoons sweet chili sauce The backbone of sweetness and texture.
  • 1 tablespoon Sriracha Adjust to taste for more or less heat.
  • 1 tablespoon soy sauce or tamari For gluten-free option.
For Serving
  • 2 cups cooked rice (white or brown) Hot, as the base.
  • Sesame seeds Sesame seeds For garnish.

Method
 

Preparation
  1. Pat pieces of chicken dry and season lightly with salt and pepper.
  2. Warm a large skillet over medium heat and add the oil.
  3. Arrange chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden and the internal temperature reads 165°F. Remove chicken to a plate and set aside.
  4. In the same skillet, add broccoli, bell pepper, and carrot. Cook for 3 to 5 minutes, stirring, until tender-crisp. Season with a pinch of salt.
Sauce & Assembly
  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until smooth. Taste and adjust heat or salt.
  2. Return chicken to the skillet with the vegetables. Pour the sauce over everything and stir for 1 to 2 minutes until evenly coated and warmed through.
  3. Divide cooked rice among serving bowls.
  4. Spoon the sauced chicken and vegetables over the rice.
  5. Sprinkle chopped green onions and sesame seeds on top and serve while hot.

Nutrition

Serving: 1Calories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 10g

Notes

Cool quickly and refrigerate within two hours of cooking. For freezing, separate rice and chicken mixture into airtight containers. Thaw overnight in the fridge before reheating.

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