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Bang Bang Chicken Rice Bowls

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Bang Bang Chicken Rice Bowls combine crispy, juicy chicken with a creamy, spicy-sweet homemade sauce, fluffy rice, and crunchy veggies for a bold, satisfying dinner. This easy 30-minute meal is perfect for busy weeknights and totally customizable to your taste.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (or avocado oil)
  • 1/4 cup mayonnaise
  • 2 tbsp plain Greek yogurt
  • 2 tbsp sweet chili sauce
  • 1–2 tbsp sriracha (to taste)
  • 1 tbsp honey or maple syrup
  • 1 tsp rice vinegar or lime juice
  • Pinch of salt
  • 3 cups cooked jasmine or basmati rice (about 1 cup uncooked)
  • 1 cup shredded carrots
  • 1 cup cucumber, sliced thin or diced
  • 1/2 cup red cabbage, shredded
  • 1/4 cup scallions, thinly sliced
  • 1/4 cup fresh cilantro or parsley, chopped (optional)
  • Toasted sesame seeds (for garnish)
  • Lime wedges (for serving, optional)

Instructions

  1. Rinse 1 cup jasmine or basmati rice under cool water until the water runs clear. Add to a saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let steam for 5 minutes. Fluff with a fork.
  2. While rice cooks, cut chicken into bite-sized pieces. In a mixing bowl, toss chicken with cornstarch, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
  3. In a small bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, sriracha, honey, rice vinegar, and a pinch of salt. Taste and adjust sriracha or honey as desired. Set aside.
  4. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook for 3-4 minutes on the first side, then flip and cook another 2-3 minutes, until golden brown and cooked through (internal temp 165°F). Remove to a paper towel-lined plate.
  5. Divide cooked rice among 3-4 bowls. Top each with cooked chicken, shredded carrots, cucumber, red cabbage, and scallions. Drizzle generously with Bang Bang sauce. Sprinkle with sesame seeds, fresh cilantro, and a squeeze of lime if desired.
  6. Serve immediately while the chicken is hot and crispy. Store leftovers with sauce separate for best texture.

Notes

For extra crunch, pat chicken dry before coating with cornstarch and avoid crowding the pan. Sauce can be adjusted for spice and sweetness. For meal prep, store sauce separately and assemble bowls just before eating. Swap rice for cauliflower rice for a low-carb version, or use tofu for a vegetarian option. Double-check sauces for gluten if needed.

Nutrition

Keywords: bang bang chicken, rice bowl, easy dinner, 30 minute meal, spicy chicken, Asian rice bowl, meal prep, homemade sauce, weeknight dinner, gluten free option

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