Bang Bang Chicken Rice Bowls Recipe – Easy Rainbow Veggie Dinner

The first time I tossed together a bang bang chicken rice bowl, the kitchen turned into a wild color party—think crunchy carrots, purple cabbage, and juicy chicken, all drizzled with a creamy, spicy sauce. That smell of sizzled garlic and ginger always makes my mouth water before I’ve even started plating. You know, I wasn’t planning on creating a new dinner staple. But one night, after a long day (and a fridge full of random veggies), this easy rainbow veggie dinner basically invented itself. And honestly, it’s become a weeknight regular for us—my kids are obsessed, and it’s my go-to when I’m craving something fresh, bold, and just a little bit fun.

Bang bang chicken rice bowls are my answer to the “what’s for dinner?” panic. They’re vibrant, filling, and loaded with veggies, but the star is really that bang bang sauce—creamy, sweet, a little spicy, and totally crave-worthy. I first learned to make a classic bang bang sauce years ago from a friend who ran a food truck, and ever since, I’ve been riffing on the idea. It’s such a flexible recipe, perfect for meal prep, picky eaters, or anyone who likes a little extra color on their plate. If you want comfort food that looks like a celebration (and maybe tricks kids into eating more veggies), these bang bang chicken rice bowls are the way to go. I’ve tested dozens of versions, and this one is the ultimate—balanced, bright, and ready in under 40 minutes.

Whether you’re cooking for a crowd or just trying to make leftovers a little less boring, this bang bang chicken rice bowl recipe is here for you. You’ll love how easy it is to make, how customizable it can be, and most of all, how it makes you feel—happy, satisfied, and maybe even a little bit like a kitchen artist. Let’s get into it (and yes, you’ll definitely want seconds)!

Why You’ll Love This Bang Bang Chicken Rice Bowl Recipe

• Quick & Easy: These bowls come together in under 40 minutes—perfect for busy weeknights, lazy Sundays, or when you just can’t deal with takeout again.
• Simple Ingredients: No need to hunt down specialty items. Most of what you need is probably already in your pantry or fridge.
• Perfect for All Occasions: Whether it’s a casual family dinner, meal prep for the week, or an impressive lunch for friends, these bowls fit the bill. I’ve even made them for birthday potlucks and got zero leftovers!
• Crowd-Pleaser: The combo of juicy chicken, sticky rice, crunchy veggies, and that bang bang sauce (seriously, people ask for the recipe every time) wins over kids, teens, and adults alike.
• Unbelievably Delicious: The sweet-heat of the sauce, the fresh veggie crunch, and the tender chicken—it’s everything you want in a bowl, all at once. My husband literally scrapes his bowl clean every time.

This isn’t just another chicken and rice bowl—nope. The secret’s in the method: tossing the chicken in cornstarch before pan-frying for that irresistible crispy edge, blending sriracha with a hint of honey in the sauce for the perfect sweet-spicy kick, and piling on a rainbow of veggies for crunch and color. You can swap veggies based on season or what’s in your crisper drawer (trust me, I’ve tried everything from snap peas to roasted sweet potatoes). This recipe’s also a lifesaver for meal preppers—just keep the sauce separate until serving.

Maybe the best part? It’s the kind of dinner that makes you slow down, savor each bite, and feel good about what you’re eating. It’s healthy-ish (loaded with veggies and protein), customizable for any diet, and honestly, just plain fun. If you want a meal that feels special but is secretly simple, these bang bang chicken rice bowls are your new favorite. Go ahead—make extra sauce. You’ll want to drizzle it on everything.

What Ingredients You Will Need

This bang bang chicken rice bowl recipe keeps things simple but delivers big on flavor and texture. Don’t be intimidated by the ingredient list—most items are pantry staples, and you can easily swap in your favorites or what you already have.

• For the Chicken:
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch (helps crisp the chicken)
  • 1 tablespoon neutral oil (like canola or avocado oil)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• For the Bang Bang Sauce:
  • 1/3 cup (80g) mayonnaise (Kewpie gives extra richness, but any works)
  • 2 tablespoons sweet chili sauce (like Mae Ploy or Thai Kitchen)
  • 1 tablespoon sriracha (more or less to taste)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar (adds tanginess)
  • 1 clove garlic, finely grated
  • Pinch of salt
• For the Rainbow Veggies:
  • 1 cup (120g) shredded purple cabbage (crunch and color)
  • 1 cup (100g) shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cucumber, sliced into half-moons
  • 1/2 cup (80g) edamame, shelled (thawed if frozen)
  • 2 green onions, sliced
  • Fresh cilantro or mint leaves, for garnish (optional)
• For the Base:
  • 2 cups cooked white or brown rice (about 320g; jasmine or basmati is great)
  • Optional: substitute with cauliflower rice for low-carb version
• For Topping (Optional but awesome):
  • 1 tablespoon toasted sesame seeds
  • Chopped peanuts or cashews
  • Lime wedges (a squeeze brightens everything)
  • Extra sriracha or chili oil

Ingredient Tips: Use firm, fresh veggies for the best crunch. If you’re short on time, buy pre-shredded coleslaw mix instead of prepping cabbage and carrots separately. For a gluten-free version, double-check your chili sauce and substitute tamari for soy sauce if you add any. Don’t be afraid to swap in snap peas, broccoli, or even roasted sweet potato—this recipe’s built for flexibility. I love using Kewpie mayo for extra umami, but plain mayo works if that’s what’s in your fridge.

Equipment Needed

• Large nonstick skillet or wok: For crisping the chicken. If you don’t have one, a regular sauté pan works—just keep an eye on sticking.
• Medium saucepan: For cooking rice, unless you have a rice cooker (my personal favorite for hands-off prep).
• Mixing bowls: At least two—one for tossing the chicken with cornstarch, one for whisking the bang bang sauce.
• Sharp chef’s knife: For slicing those rainbow veggies. If you’re nervous with knives, a mandoline slicer is a safe, speedy option (just use the guard—trust me, I’ve learned the hard way!).
• Cutting board: Preferably a large one, so you can prep all the veggies at once.
• Measuring cups and spoons: For accuracy—especially for the sauce.
• Spatula or wooden spoon: To stir and flip the chicken without tearing it.
• Serving bowls: Wide, shallow bowls make everything look extra appetizing, but any cereal bowl will do the job.

If you’re on a budget, skip the rice cooker and just use a basic saucepan. I’ve made this recipe with everything from a cast iron pan to a basic nonstick and it all works. Just avoid overcrowding the pan when cooking the chicken so you get those nice crispy edges. After making this so many times, I always keep a big mixing bowl just for tossing the veggies and sauce together—less mess, more flavor. And if you want to keep your knives sharp, give them a quick hone before you start (dull knives are the worst for prepping cabbage and carrots).

How To Make Bang Bang Chicken Rice Bowls with Rainbow Veggies

1. Cook the Rice:
   • Rinse 1 cup (185g) of uncooked rice under cold water until the water runs mostly clear.
   • Add to a saucepan with 2 cups (480ml) water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes (white rice) or 30-35 minutes (brown rice), until tender. Fluff with a fork. (If using a rice cooker, follow the manufacturer’s instructions.)
2. Prep the Chicken:
   • Pat 1 lb (450g) chicken pieces dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp pepper.
   • Toss chicken in a bowl with 2 tbsp cornstarch. Shake off excess—this gives you that crispy outer layer.
3. Cook the Chicken:
   • Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat.
   • Add the chicken in a single layer (don’t crowd the pan—work in batches if needed). Cook for 3-4 minutes per side, until golden and cooked through (internal temp should be 165°F/74°C).
   • Remove chicken to a paper towel-lined plate. If the pan gets dry, add a little more oil between batches.
4. Make the Bang Bang Sauce:
   • In a bowl, whisk together 1/3 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp sriracha, 1 tbsp honey, 1 tsp rice vinegar, 1 minced garlic clove, and a pinch of salt.
   • Taste and adjust spice or sweetness as needed. (Want extra heat? Add more sriracha!)
5. Prep the Veggies:
   • Shred 1 cup each of purple cabbage and carrots. Slice the red bell pepper and cucumber, and thaw 1/2 cup edamame if using frozen.
   • Slice green onions and chop cilantro or mint for garnish.
6. Assemble the Bowls:
   • Divide the cooked rice among 4 bowls.
   • Arrange the chicken and veggies over the rice in colorful sections—think stripes or little piles for that “rainbow” effect.
   • Drizzle generously with bang bang sauce (or serve on the side for picky eaters).
   • Finish with sesame seeds, nuts, lime wedges, and any extra herbs you like.
7. Final Touches:
   • Serve immediately while the chicken is warm and the veggies are crisp.
   • If meal prepping, keep the sauce and veggies separate until ready to eat for max freshness.

Troubleshooting Tips: If the chicken sticks, let it cook undisturbed for a minute before flipping. Too thick sauce? Whisk in a splash of water. Rice still hard? Add a few tablespoons of water and steam, covered, for 5 more minutes. Sensory check: Chicken should be golden brown with a slight crunch, and the veggies should be bright and crisp, not limp.

Personal Prep Tip: I love prepping all the veggies while the rice cooks—it turns the whole process into a relaxed assembly line. And don’t forget to taste the sauce as you go—everyone’s spice tolerance is a little different!

Cooking Tips & Techniques

• Crispy Chicken Every Time: Pat chicken dry before tossing with cornstarch, and don’t crowd the pan. Overcrowding steams the chicken instead of crisping it (I learned that the hard way—soggy chicken is no fun).
• Layering Flavors: Toast your rice in the pan with a touch of sesame oil before serving for a subtle nutty boost. A little goes a long way.
• Veggie Crunch: Add raw veggies right before serving to keep everything crisp. If you want softer veggies, sauté them briefly in the chicken pan after cooking.
• Sauce Consistency: If your sauce feels too thick, thin it with a splash of water or extra vinegar. For a lighter version, sub in half Greek yogurt for mayonnaise.
• Timing & Multitasking: Start with the rice, then prep veggies and sauce while it cooks. Cook chicken last so it’s hot and crispy when you assemble.
• Common Mistakes: Don’t overcook the chicken, or it’ll get tough. Trust your eyes—once the edges are golden and the pieces are no longer pink inside, you’re good.
• Personal Lesson: One time I used pre-cooked rotisserie chicken and just tossed it in sauce—honestly, it worked in a pinch! Not as crispy, but still delish for a super-fast meal.
• For Consistency: Use the same measuring cup for all sauce ingredients so the flavors balance every time. And always taste as you go—that’s how you make it yours.

Variations & Adaptations

• Low-Carb/Keto: Swap the rice for cauliflower rice. Just sauté the cauliflower with a touch of oil and salt until tender. The sauce and toppings stay the same—so satisfying!
• Vegetarian/Vegan: Replace chicken with crispy tofu or tempeh. Cube tofu, toss with cornstarch, and pan-fry until golden. Use vegan mayo in the bang bang sauce. Even my meat-loving friends love this swap.
• Gluten-Free: Make sure your chili sauce and sriracha are gluten-free. If you want to add soy sauce to the sauce, sub tamari or coconut aminos.
• Seasonal Veggies: Try roasted sweet potatoes in the fall, or add fresh snap peas in spring. The bowl is literally a blank canvas for whatever’s in season.
• Flavor Twists: Add a splash of lime juice to the sauce for extra tang. Or sprinkle furikake (Japanese rice seasoning) over the finished bowl for an umami pop.
• Personal Favorite: I sometimes add mango chunks in summer—sweet, juicy, and such a fun surprise with the spicy sauce!

Don’t be afraid to play around. Swap in what you love or need to use up, and make it yours. Allergic to peanuts? Skip the nuts or use toasted pumpkin seeds instead. Want it milder? Halve the sriracha. The beauty of these bang bang chicken rice bowls is how totally adaptable they are.

Serving & Storage Suggestions

These bang bang chicken rice bowls are best served fresh, with the chicken still hot and the veggies crisp. I like to arrange everything in wide, shallow bowls so the colors really pop—makes it extra Instagram- and Pinterest-worthy! If you want to impress, sprinkle with fresh herbs, sesame seeds, and a squeeze of lime right before serving.

Pair with iced green tea, sparkling water with citrus, or even a crisp white wine for adults. For a heartier meal, add a side of miso soup or steamed dumplings. This bowl also makes an amazing meal prep option—just store the cooked rice, chicken, and veggies separately in airtight containers in the fridge for up to 4 days. Keep the bang bang sauce in a small jar and drizzle right before eating for best texture.

To reheat, microwave the rice and chicken until hot, then assemble with fresh veggies and sauce. If freezing, just freeze the rice and chicken (not the veggies or sauce) for up to 2 months. Thaw and reheat, then add toppings. Bonus: The flavors mingle and get even better by the next day!

Nutritional Information & Benefits

Each serving of these bang bang chicken rice bowls (with chicken breast, white rice, and all veggies) packs around 480 calories, 28g protein, 55g carbs, and 15g fat (mostly from the sauce). You’ll get a rainbow of vitamins—A, C, and K from the veggies, plus fiber, potassium, and a solid dose of lean protein from the chicken.

This recipe is naturally gluten-free if you double-check your sauce ingredients. For lower-carb, use cauliflower rice. Allergens include eggs (in mayo) and nuts if you use the topping—just skip those as needed.

From a wellness perspective, I love how this bowl sneaks in so many veggies and keeps you full for hours. It’s balanced, colorful, and leaves you feeling good, not sluggish. If you’re watching sodium, use low-salt mayo and chili sauce. I honestly make this bowl whenever I need a veggie boost after a weekend of… not-so-healthy eating!

Conclusion

If you’ve ever wanted a dinner that’s as fun to look at as it is to eat, these bang bang chicken rice bowls are it. They’re quick, flexible, and guaranteed to make even the pickiest eaters happy. Plus, there’s something about all those colors that just puts you in a better mood—I swear, every time I make these, I get asked for the recipe.

Don’t be afraid to make this recipe your own. Swap in your favorite veggies, use crispy tofu, or dial up (or down) the heat in the sauce. I keep coming back to this recipe because it’s reliable, satisfying, and never boring. If you try it, let me know how you mix it up—I’d love to hear your twists!

Ready to add some color to your dinner routine? Comment below with your favorite variation, share this recipe with a friend, or pin it for later. Let’s make dinner a little more vibrant, one bowl at a time!

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely! Just shred the rotisserie chicken, warm it up, and toss it in the bang bang sauce. It won’t be as crispy, but it’s super quick and still delicious.

Is bang bang chicken rice bowl spicy?

The bang bang sauce has a gentle kick from sriracha, but you can easily reduce or increase the heat. For a mild version, use less sriracha or add extra mayo.

Can I make this recipe ahead for meal prep?

Yes! Store the rice, chicken, veggies, and sauce separately in the fridge. Assemble when ready to eat for maximum freshness and crunch.

What can I substitute for mayonnaise in the bang bang sauce?

You can use plain Greek yogurt for a lighter, tangier sauce. Vegan mayo works perfectly too if you want a dairy-free or egg-free option.

How do I keep the veggies crisp for leftovers?

Store the veggies dry in an airtight container and don’t add the sauce until right before serving. This keeps them crunchy and fresh for days!

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