Description
A flavorful and easy Bang Bang Chicken Bowl featuring tender pan-cooked chicken coated in a spicy-sweet sauce, served over a bed of fluffy rice and garnished with fresh cilantro—perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Cooking
- 1 lb chicken breast, cubed
- 1 tablespoon olive oil
- 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
- 1 cup cooked rice
- Fresh cilantro, for garnish
Sauce
Serving
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 to create a smooth, spicy, and tangy sauce.
- Coat the Chicken: Once the chicken is cooked, transfer it to a bowl and toss thoroughly with the prepared sauce until the chicken pieces are evenly coated and flavorful.
- Serve: Divide the cooked rice between two bowls. Top each bowl with the sauced chicken and garnish with fresh cilantro for a bright, herbal finish.
Notes
- Use skinless, boneless chicken breast for a lean protein option.
- Adjust sriracha and sweet chili sauce amounts to modify spice level.
- Cook rice ahead of time or use leftover rice to save time.
- For a low-fat version, substitute mayonnaise with Greek yogurt.
- Add steamed or roasted vegetables like broccoli or snap peas for added nutrition.
