Description
This Bang Bang Chicken Bowl is a vibrant and spicy dish that pairs tender stir-fried chicken with fresh vegetables and a flavorful Bang Bang sauce over jasmine rice. Easy to prepare in about 30 minutes, it offers a satisfying balance of heat, sweetness, and tanginess perfect for a quick weeknight meal.
Ingredients
Scale
For the Chicken and Marinade
- 1.5 lbs boneless, skinless chicken breasts, sliced into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes (or more, to taste)
For the Rice and Vegetables
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup chopped cucumber
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1 avocado, diced
For the Bang Bang Sauce and Garnish
- 1/4 cup rice vinegar
- 2 tablespoons leftover chicken marinade (reserved)
- Pinch of red pepper flakes (optional)
- Sesame seeds, for garnish (optional)
- Sriracha, for garnish (optional)
Instructions
- Slice the Chicken: Slice the boneless, skinless chicken breasts into small, bite-sized pieces to ensure even cooking and easy eating.
- Prepare the Marinade: In a medium bowl, whisk together olive oil, soy sauce, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes to create a flavorful marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss until fully coated. Let the chicken marinate for at least 15 minutes, or up to 1 hour in the refrigerator for extra flavor infusion.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken in batches to avoid overcrowding. Stir occasionally and cook until the chicken is cooked through and slightly browned, about 6-8 minutes per batch.
- Set Chicken Aside: Remove the cooked chicken from the skillet and place it on a paper towel-lined plate to remove excess oil. Keep warm.
- Make the Bang Bang Sauce: In a small bowl, whisk together the rice vinegar, 2 tablespoons of the leftover chicken marinade, and a pinch of red pepper flakes (optional). Taste and adjust with extra honey or soy sauce as needed to balance flavors.
- Assemble the Bowls: Evenly divide the cooked jasmine rice among four bowls. Top each bowl with the cooked chicken pieces.
- Add Fresh Vegetables: Arrange shredded carrots, red cabbage, chopped cucumber, green onions, and cilantro on top of the chicken and rice in each bowl.
- Add Avocado: Place diced avocado evenly on top for creaminess and texture.
- Drizzle Sauce: Generously drizzle the Bang Bang sauce over each assembled bowl to add tangy spiciness.
- Garnish and Serve: Optionally, sprinkle sesame seeds over the bowls and add a drizzle of sriracha for extra heat. Serve immediately and enjoy!
Notes
- You can adjust the red pepper flakes to make this dish milder or spicier according to your preference.
- Marinating the chicken longer enhances the flavor, but it’s not required if you’re short on time.
- Using jasmine rice adds a fragrant aroma, but you can substitute with brown rice for a healthier option.
- Cook chicken in batches to ensure proper browning and avoid steaming.
- Leftover marinade is used for the sauce, but do not reuse any marinade that touched raw chicken unless boiled first for safety.
- Avocado adds creaminess but can be omitted or replaced with sliced mango for a different twist.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
