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Bang Bang Chicken Rice Bowls

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These Bang Bang Chicken Rice Bowls are a vibrant, easy dinner loaded with juicy chicken, rainbow veggies, and a creamy, spicy-sweet bang bang sauce. Perfect for busy weeknights, meal prep, or whenever you crave a fresh, colorful meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon neutral oil (canola or avocado oil)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup mayonnaise (Kewpie or regular)
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (more or less to taste)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1 clove garlic, finely grated
  • Pinch of salt
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cucumber, sliced into half-moons
  • 1/2 cup shelled edamame (thawed if frozen)
  • 2 green onions, sliced
  • Fresh cilantro or mint leaves, for garnish (optional)
  • 2 cups cooked white or brown rice (jasmine or basmati recommended)
  • 1 tablespoon toasted sesame seeds (optional)
  • Chopped peanuts or cashews (optional)
  • Lime wedges (optional)
  • Extra sriracha or chili oil (optional)

Instructions

  1. Rinse 1 cup uncooked rice under cold water until the water runs mostly clear. Add to a saucepan with 2 cups 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.
  2. Pat chicken pieces dry with paper towels. Season with salt and pepper. Toss chicken in a bowl with cornstarch, shaking off excess.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden and cooked through (internal temp 165°F). Remove chicken to a paper towel-lined plate.
  4. In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, grated garlic, and a pinch of salt. Taste and adjust spice or sweetness as needed.
  5. Shred cabbage and carrots. Slice red bell pepper and cucumber. Thaw edamame if frozen. Slice green onions and chop cilantro or mint for garnish.
  6. Divide cooked rice among 4 bowls. Arrange chicken and veggies over the rice in colorful sections. Drizzle generously with bang bang sauce (or serve on the side).
  7. Finish with sesame seeds, nuts, lime wedges, and extra herbs as desired. Serve immediately while chicken is warm and veggies are crisp.
  8. For meal prep, keep sauce and veggies separate until ready to eat for maximum freshness.

Notes

For extra crispy chicken, pat dry thoroughly and avoid overcrowding the pan. Swap in your favorite veggies or use pre-shredded coleslaw mix for convenience. For a vegetarian version, use crispy tofu and vegan mayo. Store components separately for meal prep and assemble just before eating. Adjust sriracha for desired spice level.

Nutrition

Keywords: bang bang chicken, rice bowl, rainbow veggies, easy dinner, meal prep, Asian chicken bowl, spicy chicken, healthy bowl, family dinner, gluten-free option

Find it online: https://realityeats.com/bang-bang-chicken-rice-bowls-recipe-easy-rainbow-veggie-dinner/