Description
This Bang Bang Chicken Bowl is a quick and flavorful dish combining tender pan-cooked chicken breast tossed in a creamy, spicy-sweet bang bang sauce. Served over a bed of steamed rice and garnished with fresh cilantro, it offers a perfect balance of heat, tang, and savory flavors in just 25 minutes, making it ideal for a satisfying weeknight meal.
Ingredients
Scale
Chicken and Rice
- 1 lb chicken breast, cubed
- 1 tablespoon olive oil
- 1 cup cooked rice
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh cilantro, for garnish
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the cubed chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
- Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, soy sauce, garlic powder, salt, and pepper until smooth and well combined.
- Coat the Chicken: Once the chicken is cooked, transfer it to a bowl and toss it with the prepared bang bang sauce until every piece is evenly coated.
- Serve: Plate the cooked rice, then spoon the saucy chicken on top. Garnish with fresh cilantro to add a burst of freshness and color. Serve immediately for best flavor.
Notes
- You can adjust the amount of sriracha to control the heat level.
- For a lower fat version, substitute the mayonnaise with Greek yogurt.
- The cooked rice can be white, brown, or jasmine rice depending on your preference.
- This recipe works well with chicken thighs if preferred, just adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
