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–+ servings
Delicious Bang Bang Chicken Bowl with vibrant ingredients and rich sauce.

Bang Bang Chicken Bowl

A quick and delicious one-bowl dinner featuring crispy chicken, warm jasmine rice, and a creamy, spicy mayo sauce.
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Prep Time 25 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch Key for crispiness; potato starch can be used for similar results.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup vegetable oil for frying Avocado or canola oil also works well.
For the sauce
  • 1/2 cup mayonnaise Can swap for Greek yogurt for a lighter sauce.
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha Adjust to taste.
For assembly
  • 2 cups cooked jasmine rice (warm) Can substitute cooked basmati or brown rice.
  • 1 cup shredded lettuce
  • 1 cup diced cucumber
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • to taste sesame seeds for garnish Optional.

Method
 

Preparation
  1. In a large bowl, whisk together cornstarch, salt, black pepper, garlic powder, and paprika to evenly combine.
  2. Add the bite-sized chicken pieces and toss until each piece is lightly coated; shake off any loose cornstarch.
  3. Heat a large skillet over medium-high heat and pour in the vegetable oil. Allow it to get hot but not smoking.
Cooking Chicken
  1. Add the chicken in a single layer without crowding. Cook for 5–7 minutes, turning occasionally, until the pieces are golden brown and reach an internal temperature of 165°F (74°C).
  2. Transfer the chicken to a plate and let it rest for 3–5 minutes to keep it juicy.
Making Sauce
  1. While the chicken is resting, whisk together the mayonnaise, sweet chili sauce, and sriracha in a small bowl. Taste and adjust sriracha for more heat.
Assembly
  1. Divide the warm jasmine rice between bowls.
  2. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
  3. Drizzle the spicy mayo over each bowl and sprinkle with sesame seeds if using.
  4. Serve immediately.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 4g

Notes

If looking for gluten-free, ensure your sweet chili sauce is gluten-free and stick with cornstarch. For extra crunch, double the cornstarch and shake off the excess before frying.

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