Description
This Bang Bang Chicken Bowl is a spicy, creamy, and protein-packed meal that’s perfect for a quick dinner or meal prep! Featuring crispy chicken tossed in a sweet and spicy Bang Bang sauce, served over rice with fresh veggies and avocado, this dish is easy to customize and full of bold flavors.
Ingredients
For the Bang Bang Sauce:
- 1 ¼ cups mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha (or more to taste)
For the Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Bowl:
- 4 cups cooked white rice
- 2 cups red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 medium cucumber, sliced
- 1 large avocado, thinly sliced
- Fresh cilantro, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Bang Bang Sauce:
- In a bowl, whisk together mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Set aside.
- Cook the Chicken:
Air Fryer Method:- Toss chicken cubes with oil, paprika, garlic powder, salt, and pepper.
- Place in an air fryer basket in a single layer and cook at 400°F for 11-12 minutes, flipping halfway.
- Toss cooked chicken with ½ cup of Bang Bang sauce.
Skillet Method: - Heat oil in a large skillet over medium-high heat.
- Add seasoned chicken and cook for 8-10 minutes, flipping halfway, until fully cooked.
- Toss with ½ cup of Bang Bang sauce.
- Assemble the Bowls:
- Divide cooked rice into 4 bowls.
- Add cabbage, carrots, cucumbers, and avocado.
- Top with Bang Bang chicken and drizzle extra sauce.
- Garnish with cilantro and sesame seeds. Serve immediately!
Notes
- For extra crunch: Add crushed peanuts or crispy wonton strips.
- For a low-carb version: Use cauliflower rice or zucchini noodles.
- To add more heat: Increase the Sriracha in the Bang Bang sauce.
