Bang Bang Chicken Bowl
Bang Bang Chicken Bowl is the kind of cozy, vibrant meal that brightens a chilly evening or elevates a sunny lunch — and it’s worth trying because it balances creamy, spicy sauce with tender chicken breast and crisp seasonal vegetables for a satisfying bowl every time. This Bang Bang Chicken Bowl highlights juicy chicken breast tossed in a luscious creamy spicy sauce, contrasted by crunchy veggies and a bed of rice or greens, bringing texture and flavor together in a single, comforting bowl. If you love approachable, from-scratch recipes with big flavor, this seasonal bowl is easy to make, endlessly adaptable, and perfect for meal prep or a weeknight treat. For inspiration on other bowl-style comfort meals, check out this delightful chicken burrito bowl recipe that shares the same feel-good appeal.
Ingredients & Equipment
Ingredients
- Chicken breast (boneless, skinless) — 1–1.5 pounds, depending on servings
- Creamy spicy sauce — homemade or store-bought (see notes)
- Vegetables of choice — suggestions below
- Salt — to taste
- Pepper — to taste
- Oil for cooking — neutral oil like canola, vegetable, or light olive oil
Vegetable suggestions (seasonal ideas)
- Spring: shredded carrots, cucumber ribbons, snap peas, radishes
- Summer: corn, cherry tomatoes, bell pepper, shredded cabbage
- Fall: roasted sweet potatoes, kale, roasted Brussels sprouts
- Winter: roasted carrots, beets, sautéed greens
Notes on the creamy spicy sauce
- A classic bang bang sauce is often mayo-based mixed with chili sauce or Sriracha, a touch of honey, rice vinegar, and a splash of lime. Use Greek yogurt or light mayo to reduce richness. Taste and adjust heat and sweetness to preference.
Helpful equipment
- Skillet or nonstick frying pan (for stovetop cooking)
- Baking tray (if you prefer roasting chicken)
- Blender or whisk (for emulsifying the sauce)
- Instant-read thermometer (for perfect chicken doneness)
- Cutting board and sharp knife
- Mixing bowls and tongs
Quick tip: having a blender makes a silky sauce fast, while a good thermometer takes the guesswork out of when chicken is safely cooked to 165°F (74°C).
Step-by-Step Instructions (with tips)
This simple sequence follows the directions you’d expect but expands on technique and offers variations for different kitchens.
Prepare the chicken
- Pat the chicken breast dry and season lightly with salt and pepper. If breasts are thick, butterflying or pounding to an even thickness (about 1/2 inch) helps them cook evenly.
- Tip: Lightly season both sides; the sauce will add the rest of the flavor.
Cook the chicken
- Stovetop (recommended for speed): Heat 1–2 tablespoons oil in a skillet over medium heat. Add chicken and cook 5–7 minutes per side (depending on thickness) until the internal temperature reaches 165°F. Let rest 5 minutes before slicing.
- Roasting (hands-off): Preheat oven to 400°F (200°C). Place chicken on a lightly oiled baking tray and roast 18–25 minutes until 165°F internal, then rest 5 minutes.
- Alternative: Poaching chicken in simmering broth yields tender, moist slices (simmer gently for 12–15 minutes).
- Grill: For a smoky finish, grill over medium heat 6–8 minutes per side.
- Tip: Don’t skip the resting step — it keeps the chicken juicy.
Make the creamy spicy sauce
- In a bowl or blender, combine 1/2 cup mayo (or Greek yogurt), 2–3 tablespoons sweet chili sauce or Sriracha (adjust heat), 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar or lime juice, and a pinch of salt and pepper. Blend or whisk until smooth.
- Adjust: Add more sweetener for balance or more vinegar for brightness. For a thinner sauce, stir in a teaspoon of water or soy sauce for umami.
- Tip: Make the sauce a day ahead and chill — the flavors deepen overnight.
Slice and toss
- Slice the rested chicken into even strips or bite-sized pieces. Place in a bowl and toss with the creamy spicy sauce until well coated. Use just enough sauce to coat — leave some extra for drizzling or for dipping.
- Tip: If you’d like a lighter coating, toss chicken with half the sauce and serve additional sauce on the side.
Build your bowls
- Base: Choose steamed rice, cauliflower rice, quinoa, or a bed of mixed greens.
- Add-ins: Arrange seasonal vegetables (raw or roasted), pickled red onion, sliced avocado, cucumber, shredded cabbage, or scallions. Sprinkle toasted sesame seeds or crushed peanuts for crunch.
- Finish: Drizzle remaining sauce, squeeze fresh lime, and add cilantro or basil if desired.
Variations and flavor suggestions
- For a healthier version: Use Greek yogurt instead of mayo and serve over greens or cauliflower rice.
- For extra crunch: Quick-pickle cucumbers and red onion (salt, sugar, vinegar, 20 minutes) and add just before serving.
- For heat lovers: Fold in extra Sriracha, fresh chiles, or a spoonful of chili oil.
- For a smoky twist: Grill the chicken and add a splash of toasted sesame oil to the sauce.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store leftover chicken (sliced and sauced) in an airtight container for up to 3–4 days. Store fresh vegetables separately to avoid limpness.
- Sauce: If you have leftover sauce, store in a small airtight jar for up to 5 days.
Freezing
- Freeze cooked chicken unsauced: Slice cooked chicken and freeze in single-serving portions for up to 2–3 months. Wrap tightly in plastic or use freezer-safe bags. Freeze sauce separately in small containers (leave headspace for expansion).
- Tip: Freezing chicken already tossed in mayo-based sauces can change texture — better to freeze plain-cooked chicken and add sauce after thawing.
Make-ahead strategies
- Cook chicken and make the sauce up to 3 days ahead. Store separately and assemble bowls the night you plan to eat.
- Roast or prep vegetables ahead: Roast root vegetables or chop crisp vegetables and keep in the fridge for quick assembly.
Reheating
- Oven: Reheat frozen or refrigerated chicken wrapped in foil at 300°F until warmed through (avoid high heat which can dry it out).
- Skillet: Sauté gently with a splash of oil or water over medium-low heat and cover to retain moisture.
- Microwave: Quick but use short bursts and cover to avoid drying.
Portioning advice
- For meal prep: Aim for ~4–5 ounces of cooked chicken per bowl, 1 cup of base (rice/quinoa/greens), and 1 cup of vegetables to balance protein, carbs, and veggies.
- Use divided containers: Keep sauce in a separate small container to preserve crunch and freshness.
How to Use / Serve This Dish
Serving ideas and pairings
- Classic rice bowl: Steamed jasmine or brown rice topped with sauced chicken, shredded cabbage, cucumber, and scallions. Finish with sesame seeds.
- Green bowl: Use a base of kale or mixed greens, add warm sauced chicken, raw veg, and a drizzle of sauce for a lighter option.
- Noodle bowl: Serve over cold soba or rice noodles for a summery cold noodle salad.
- Wraps and tacos: Use large tortillas or lettuce cups to make handheld bang bang chicken tacos — great for parties.
- Meal-prep bowls: Assemble several jars or containers with base, chicken, and veg; keep sauce separate until eat-time.
Creative variations
- Bang bang grain bowl: Swap rice for farro or barley for earthy chew.
- Vegetarian swap: Use crisp-fried tofu or roasted cauliflower instead of chicken and toss in the same creamy spicy sauce.
- Dinner party plating: Serve slices of sauced chicken over a mound of garlic fried rice with roasted corn and microgreens for a polished presentation.
Pairings
- Sides: Quick pickles, edamame, miso soup, or a simple cucumber salad.
- Drinks: A citrusy white wine like Sauvignon Blanc complements the sweet-spicy sauce; a light lager or crisp rosé also works nicely.
For more bowl inspiration that celebrates warmth and comfort in a different way, you may enjoy this cozy chicken pot pie soup idea, which shares that same comforting, from-scratch spirit.
FAQ
Q: Can I use chicken thighs instead of chicken breast?
A: Absolutely. Boneless skinless chicken thighs are juicier and more forgiving if slightly overcooked. Reduce cooking time a little for thinner pieces and always check for 165°F internal temperature.
Q: How long does the bang bang sauce keep in the fridge?
A: If made with mayo or yogurt, the sauce will keep for about 4–5 days in an airtight container. Stir before using; if it separates slightly, whisk to recombine.
Q: What are good substitutions to make this dish vegetarian or vegan?
A: Substitute firm tofu (pressed and pan-fried or baked) or roasted cauliflower for the chicken. Use vegan mayo or blended silken tofu to make a creamy vegan sauce and swap honey for maple syrup to keep it plant-based.
Q: Can I make this dish ahead for meal prep?
A: Yes. Cook and slice the chicken and store it separately from veggies. Keep sauce in small containers and assemble bowls the morning you plan to eat for best texture. Prepped, refrigerated bowls will keep nicely for up to 3–4 days if sauce and crunchy ingredients are stored separately.
Conclusion
This Bang Bang Chicken Bowl is more than a recipe — it’s a seasonal hug in a bowl: creamy, spicy, and adaptable to whatever produce you have on hand. If you’re inspired to explore variations or see how other cooks stitch together bowl meals and sauces, take a look at this approachable take on the classic Bang Bang Chicken Bowl – I Am Homesteader for additional ideas and presentation suggestions. For a different but related bowl-style recipe with bright flavors, I enjoyed this Bang Bang Chicken Bowls Recipe – Jar Of Lemons which offers useful tips on balancing heat and sweetness. And if you want another simple, well-loved version of bang bang chicken to compare techniques, check out this easy guide at Bang Bang Chicken Recipe | Simple Home Edit. Try this recipe tonight, tweak it to suit your taste, and share your favorite version with friends — I can’t wait to hear how your bowls turn out!
Bang Bang Chicken Bowl
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast 1–1.5 pounds depending on servings.
- ½ cup mayo or Greek yogurt For the creamy spicy sauce.
- 2-3 tablespoons sweet chili sauce or Sriracha Adjust according to heat preference.
- 1 tablespoon honey or maple syrup For sweetness in the sauce.
- 1 tablespoon rice vinegar or lime juice For acidity in the sauce.
- to taste salt For seasoning.
- to taste pepper For seasoning.
- 1-2 tablespoons neutral cooking oil Like canola, vegetable, or light olive oil.
Vegetable Suggestions
- seasonal vegetables of choice e.g., shredded carrots, cucumber, snap peas, corn, etc.
Instructions
Prepare the Chicken
- Pat the chicken breast dry and season lightly with salt and pepper. If breasts are thick, butterflying or pounding to an even thickness helps them cook evenly.
Cook the Chicken
- Heat 1–2 tablespoons oil in a skillet over medium heat. Add chicken and cook 5–7 minutes per side until the internal temperature reaches 165°F.
- Alternatively, preheat oven to 400°F, place chicken on a lightly oiled baking tray, and roast for 18–25 minutes until 165°F internal.
- Let chicken rest for 5 minutes before slicing.
Make the Creamy Spicy Sauce
- In a bowl or blender, combine mayo, sweet chili sauce or Sriracha, honey, rice vinegar, and a pinch of salt and pepper. Blend until smooth.
Slice and Toss
- Slice the rested chicken into strips and toss with the creamy spicy sauce until well coated.
Build Your Bowls
- Choose a base such as steamed rice, cauliflower rice, quinoa, or mixed greens.
- Add seasonal vegetables and sprinkle with toasted sesame seeds or crushed peanuts.
- Drizzle remaining sauce and add fresh herbs if desired.
