Bang Bang Chicken Bowl
A cozy, flavor-packed bowl featuring tender chicken breasts coated in a creamy, tangy-sweet bang bang-style sauce, served over steaming rice with crisp vegetables.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Use halal-certified for strict observance.
- 2 cups cooked rice Use white or brown rice.
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 3 medium green onions, chopped For garnish.
Bang Bang Sauce
- ½ cup mayonnaise Can switch to low-fat or vegan mayo.
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce Adjust for spice level.
- 1 tablespoon soy sauce Use gluten-free tamari for gluten-free option.
- to taste Salt and pepper
Cooking Ingredients
- 2 tablespoons oil For cooking.
- to taste Sesame seeds For garnishing.
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
- Wash and trim the broccoli into small florets, slice the red bell pepper, and julienne the carrot. Chop the green onions and set aside for garnish.
Cooking
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Add the chicken pieces in a single layer and cook without moving for about 2–3 minutes to let them brown, then stir and continue cooking until golden brown and cooked through, about 5–7 minutes total depending on size.
- Remove the chicken from the skillet and set aside on a plate.
Sautéing Vegetables
- In the same skillet, add the broccoli, red bell pepper, and carrot with a pinch of salt.
- Sauté for about 3–5 minutes, stirring occasionally, until they are tender yet still crisp.
Making the Sauce
- In a small bowl, mix together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until well combined.
Combining
- Return the cooked chicken to the skillet with the sautéed vegetables.
- Pour the sauce over everything and stir well to coat evenly. Cook together for 1–2 minutes.
Serving
- In serving bowls, place a layer of cooked rice as the base.
- Spoon the chicken and vegetable mixture over the rice, distributing evenly between bowls.
- Top each bowl with chopped green onions and a sprinkle of sesame seeds. Add a lime wedge on the side if desired.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently. To freeze, cool the cooked chicken and vegetables and portion them into freezer-safe containers.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 25gSaturated Fat: 5gSodium: 1200mgFiber: 5gSugar: 5g
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