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Need a meal that's bold, filling, and done super quick? This Bang Bang Chicken Bowl handles it. Tender chicken chunks hang out with a bunch of bright veggies, then the whole thing gets hit with a thick, creamy sweet-hot sauce. When I want that takeout fix but don't want to wait ages or order in, this is what I whip up. Tastes fresh and takes barely any work at all.
Anything slathered in that punchy sauce disappears at my table. It’s such a hit, I end up making double. Wild, because the first batch was just a fridge clean-out—now the kids ask for it when it’s chilly or pouring. The smell alone gets everyone rushing to the kitchen.
Vibrant Ingredients
- Boneless skinless chicken breast: quick to cook and stays juicy, so you’ll be eating in no time
- Cooked rice: choose brown, white, or even cauliflower if that’s your thing—it soaks up all the tasty sauce
- Mixed veggies: anything works—chop up carrots, bell peppers, broccoli, or whatever’s handy; little pieces cook up speedy whether fresh or frozen
- Olive oil: keeps the chicken tender and adds some richness—just use one you like the flavor of
- Salt and pepper: toss plenty on your chicken and veggies so each bite pops—taste as you go
- Mayonnaise: makes the sauce rich and smooth—real mayo gives it the best feel
- Sriracha: cranks up the heat with a kick of tang—if you want it bolder, squirt in more
- Honey: brings mellow sweetness to mellow out the heat—choose one that’s runny and natural if you can
- Garlic powder: adds a deep, savory whisper—make sure it’s fresh for better flavor
- Lime juice: freshens everything with a zippy hint of citrus—squeeze it yourself if possible for big flavor
Simple Steps
- Warm Up the Rice:
- Cook your rice however you like—on the stove, in a cooker, or simmered in a pot. Just get it fluffy and set aside.
- Prep the Poultry:
- Dice chicken breasts into little pieces and sprinkle with salt and pepper. Put them aside while your pan warms up.
- Brown the Chicken:
- Heat olive oil in a big skillet on medium-high. Spread chicken pieces out so each one gets some pan time. Let them sizzle for a couple minutes on one side, then flip and keep cooking for six to eight minutes, until there’s no pink in the middle and juices run clear.
- Make the Creamy Sauce:
- Mix up mayo, sriracha, honey, garlic powder, and lime juice in a bowl. Try a spoonful—amp up any flavor you want. Go wild if you need more heat or sweet.
- Veggie Time:
- Dump the chopped veggies into the pan once the chicken’s done. Give everything a good toss. Let veggies cook for just two or three minutes so they stay crunchy and keep their color. Don’t overdo it—you don’t want them mushy.
- Bring It All Together:
- Turn off the heat and pour in your creamy sauce, mixing until chicken and veggies all get glossy. Pile rice into your bowl, top with the dreamy chicken-veg mix, and drop on green onions or another squirt of sriracha if you want to dress it up.
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The real winner here is the bang bang sauce. I stash a jar in my fridge for sandwiches and salads too—just can’t get enough. The honey and sriracha perk up anything they touch, while mayo keeps it super smooth. The funniest thing is my kids trying to sneak spoonfuls while I’m not looking.
Leftover Care
Cool stuff down quick and pop your leftovers in airtight tubs in the fridge—they stay tasty for up to three days. Reheat on the stove or in the microwave, splash in some water if things look dry. Way easier than making lunch from scratch.
Ingredient Tweaks
Out of chicken? Toss in shrimp, tofu, or swap for beef strips. Need this dairy-free? Vegan mayo’s a winner. Chuck in any quick-cooking veggie you like—baby corn, snap peas, or mushrooms go great too.
Serving Fun
Dig in straight from the bowl, or sprinkle on some peanuts, sesame seeds, or squeeze on extra lime to kick it up. Feeding a crowd? Pile filling into lettuce leaves or tuck in soft tortillas for something a little different.
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Backstory
Bang bang sauce was inspired by those spicy-creamy American Asian takeout flavors—loosely riffing on Sichuan chicken, but dialed back so everyone loves it. Flips from a dip to the main event here. Total weeknight lifesaver.
Common Recipe Questions
- → Could I swap in chicken thighs for the breast?
For sure, thighs bring even more juiciness. Just make sure they’re no longer pink inside for the perfect bite.
- → How can I tone down the heat a little?
Go light with the sriracha or just leave it out for a milder bowl, and you’ll still get loads of taste.
- → Which veggies taste great in this bowl?
Carrots, broccoli, and crisp bell peppers work fantastic. Wanna mix things up? Add snap peas or some zucchini too.
- → Can I make the sauce before I start cooking?
Sure thing. Whip the sauce up ahead of time, pop it in the fridge, and you’ll have it ready for up to three days.
- → What should I use instead of rice for less carbs?
Try switching to cauliflower rice for a lighter take—it matches these flavors really well!
- → How do I check if my chicken’s done?
It’s good to go when golden outside and the thickest part hits 165°F. If you’ve got a meat thermometer, stick it in to double-check.