Bang Bang Chicken Bowl: An Incredible Ultimate Recipe for 2023 brings together tender boneless chicken, vibrant seasonal vegetables, creamy-spicy sauce, and a bed of warm rice into one comforting, from-scratch bowl you’ll want on repeat. This bowl showcases juicy chicken breast pieces for a satisfying protein base, crisp-tender broccoli and bell pepper for texture, and a balanced sweet-heat sauce that clings to every bite. It’s perfect for weeknight dinners, light weekend feasts, or a seasonal meal that highlights fresh produce. If you love easy, flavorful dinners with bright textures, you might also enjoy the garlic parmesan crockpot chicken and potatoes for another cozy chicken option.
Ingredients & Equipment
Below are the ingredients and useful equipment to make this Bang Bang Chicken Bowl exactly as intended. The ingredient list is designed to remain halal-friendly and approachable for home cooks.
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, chopped
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce (adjust for spice level)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoons oil (for cooking)
- Sesame seeds (for garnishing)
Notes on Ingredients
– Use fresh, halal-certified chicken if required by your household. Boneless, skinless chicken breast is lean and cooks quickly, which is ideal for weeknight bowls.
– You can swap mayonnaise for plain yogurt or Greek yogurt for a lighter sauce; both remain halal-friendly and add a tangy richness.
– For seasoning tips, consider finishing with a pinch of a high-quality salt; readers curious about salt choices may appreciate learning about the benefits of Japanese pink salt and how it can subtly enhance flavors.
Helpful Tools & Equipment
- Large skillet or frying pan (nonstick or stainless steel)
- Rice cooker or pot for cooking rice
- Cutting board and sharp knife
- Mixing bowls and measuring spoons
- Tongs or a wooden spoon for stirring
- Small bowl or blender for mixing the sauce (optional)
- Meat thermometer (recommended; chicken should reach 165°F / 74°C)
Step-by-Step Instructions (with tips)
Follow these simple steps to create your delicious Bang Bang Chicken Bowl. Read each step first so you can prep everything smoothly.
- Prep the chicken and vegetables: Start by cutting the chicken breasts into bite-sized pieces and season them with salt and pepper. Trim and chop the broccoli into small florets, slice the red bell pepper into thin strips, julienne the carrot, and chop the green onions. Have the cooked rice ready and warm.
- Cook the chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken pieces in a single layer (do not overcrowd; cook in batches if needed). Cook until golden brown and cooked through, about 5–7 minutes, stirring occasionally. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
- Sauté the vegetables: In the same skillet, add the broccoli, red bell pepper, and carrot. Sauté for about 3–5 minutes, until vegetables are tender yet crisp. If you like your vegetables more tender, cook 1–2 minutes longer. Season lightly with salt and pepper while they cook.
- Make the bang bang sauce: In a small bowl, mix together ½ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha (adjust to taste), and 1 tablespoon soy sauce until well combined. Taste and adjust sweetness or heat—add a touch more sweet chili for sweetness or more Sriracha for heat.
- Combine chicken, vegetables, and sauce: Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir well to coat evenly. Allow everything to warm together for 1–2 minutes so the sauce adheres to the chicken and veggies.
- Prepare the rice: In serving bowls, place a layer of cooked rice as the base. Fluff rice with a fork and season lightly if desired (a drizzle of soy sauce or a squeeze of lemon works well).
- Assemble the bowls: Spoon the chicken and vegetable mixture over the rice, dividing evenly among bowls.
- Garnish: Top each bowl with chopped green onions and a sprinkle of sesame seeds for an added touch. Add a wedge of lemon or lime on the side if you like a fresh squeeze before eating.
- Serve immediately: Enjoy your Bang Bang Chicken Bowl while it’s fresh and hot!
Variations and Kitchen Tips
- Roast instead of sauté: For a deeper caramelized flavor, toss chicken pieces with oil, salt, and pepper, then roast on a baking tray at 425°F (220°C) for about 12–15 minutes until cooked through. Roast vegetables alongside the chicken for added depth.
- Grain swaps: Try quinoa, cauliflower rice, or farro in place of white/brown rice for texture and nutrition changes.
- Protein swaps: Use halved skinless thighs for juicier meat, or substitute with firm tofu or tempeh for a vegetarian-friendly bowl (ensure tofu is pressed and pan-fried).
- Sauce adjustments: For a lighter sauce, swap half the mayo for Greek yogurt or reduce mayo and increase sweet chili for a glaze-style finish.
- Heat control: Start with ½ tablespoon Sriracha and increase gradually—you can always add more but you can’t take it away.
Storage, Freezing & Make-Ahead Tips
These bowls are fantastic for meal prep. Here’s how to store and reheat them so they keep tasting fresh.
- Refrigerating: Store leftover chicken mixture and rice separately in airtight containers for best texture. Refrigerate for up to 3–4 days. Keeping rice separate avoids sogginess.
- Freezing: Portion the cooked chicken and vegetables into freezer-safe containers and freeze for up to 3 months. Do not freeze rice with mayonnaise-based sauce; instead, freeze rice separately or cook fresh when reheating.
- Reheating: Thaw frozen portions overnight in the refrigerator. Reheat chicken and vegetables in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave covered until hot (stir halfway). Reheat rice in the microwave with a sprinkle of water to steam it back to life.
- Make-ahead assembly: Make the sauce and chop vegetables up to 24 hours ahead. Marinate chicken briefly in salt and pepper and store covered in the fridge. Cook everything the day you plan to assemble for the best texture and flavor.
- Portioning: For meal prep, divide into lunch-sized containers: 1/2–3/4 cup cooked rice, 4–6 oz chicken mixture, and a small container of extra sauce or fresh garnishes.
How to Use / Serve This Dish
This Bang Bang Chicken Bowl is versatile and pairs well with many simple sides and garnishes. Serve it as a complete meal or let guests customize their bowls at a casual dinner.
- Simple pairings: A crisp side salad with a lemony dressing or a cucumber-yogurt salad brightens the bowl beautifully. Steamed edamame or a quick pickled cucumber adds fresh contrast.
- Textural partners: Add crunchy elements like toasted peanuts, roasted cashews, or extra sesame seeds for bite and contrast.
- Flavor boosters: Fresh herbs like cilantro or basil, a squeeze of citrus (lime or lemon), or a drizzle of toasted sesame oil will elevate the bowl’s flavor profile.
- Comfort-style: If you enjoy comforting slow-cooked chicken recipes as well, try the cozy option of a cozy crockpot chicken and gravy for a different weeknight rotation—both recipes are great for family-friendly meals.
FAQ
Can I make this recipe dairy-free?
Yes—swap the mayonnaise for a dairy-free mayo or use mashed avocado for a creamy, dairy-free alternative. The rest of the ingredients are naturally dairy-free.
How long will leftovers keep safely in the fridge?
Stored in airtight containers, the cooked chicken and vegetables will keep for 3–4 days in the refrigerator. Rice also keeps for 3–4 days but is best stored separately to prevent sogginess.
Can I use a different sauce if I don’t have sweet chili sauce?
Absolutely. Substitute sweet chili with a mix of honey and chili paste or use a teriyaki glaze for a different flavor profile. If you prefer less sugar, use low-sugar sweet chili or a reduced amount and balance with a touch of lime.
Is it safe to cook chicken in advance and reheat for bowl assembly?
Yes. Cooked chicken can be refrigerated and reheated as long as it has been cooled and stored promptly in the fridge. Reheat until steaming hot and use within 3–4 days. For best texture, gently reheat in a skillet over medium heat.
Conclusion
The Bang Bang Chicken Bowl: An Incredible Ultimate Recipe for 2023 is a warm, flavorful, and family-friendly dish that celebrates seasonal vegetables, juicy chicken, and a creamy-spicy sauce—perfect for busy nights and relaxed gatherings alike. Its straightforward prep, flexible variations, and make-ahead possibilities make it a go-to recipe for cooks who love comforting, from-scratch meals. Give it a try this week, adapt it with your favorite veggies or grains, and share the recipe with friends who appreciate bold, home-cooked flavors. Happy cooking — and enjoy every delicious bowl!
Bang Bang Chicken Bowl
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Use halal-certified chicken if required.
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets Trim and chop into small florets.
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 3 medium green onions, chopped For garnishing.
Sauce Ingredients
- ½ cup mayonnaise Can be substituted with plain yogurt or Greek yogurt.
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce Adjust for spice level.
- 1 tablespoon soy sauce
- to taste Salt and pepper Use high-quality salt if possible.
For Cooking
- 2 tablespoons oil (for cooking)
- to taste Sesame seeds (for garnishing)
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Chop the broccoli, slice the bell pepper, julienne the carrot, and chop the green onions. Have the cooked rice ready and warm.
Cooking Chicken
- Heat oil in a large skillet over medium heat. Add chicken pieces in a single layer and cook until golden brown and cooked through, about 5–7 minutes. Confirm the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
Sautéing Vegetables
- In the same skillet, add the broccoli, bell pepper, and carrot. Sauté for 3–5 minutes until veggies are tender yet crisp, seasoning lightly with salt and pepper.
Making the Sauce
- In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, and soy sauce until well combined. Adjust sweetness or heat if desired.
Combining Ingredients
- Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir well to coat. Warm together for 1–2 minutes.
Assembling the Bowls
- Place a layer of cooked rice in serving bowls. Spoon the chicken and vegetable mixture over the rice.
- Garnish each bowl with green onions and sesame seeds. A lemon or lime wedge on the side is optional.
Serving
- Enjoy the Bang Bang Chicken Bowl fresh and hot!
