Bang Bang Chicken Bowl (Printable Version)
# What You'll Need:
→ Bang Bang Sauce
01 -
1/2 cup mayo
02 -
2 tablespoons sriracha sauce
03 -
1 tablespoon honey
04 -
1 teaspoon garlic powder
05 -
1 teaspoon lime juice
→ Vegetables
06 -
1 cup mixed veggies (think broccoli, carrots, bell pepper)
→ Chicken and Rice
07 -
1 pound boneless chicken breast
08 -
1 cup cooked rice, any kind you like (regular, brown, or cauliflower)
09 -
2 tablespoons olive oil
10 -
Black pepper as much as you like
11 -
Salt as much as you want
# Steps to Follow:
01 -
Spoon the chicken and veggies mix right over the rice. Drizzle the creamy sauce on top. Add extra sriracha for more heat or a sprinkle of green onions to finish if you feel fancy. That’s it. Dig in.
02 -
Toss the veggies in the skillet with your cooked chicken. Keep stirring for a couple minutes, just till they’re a little soft but still snappy.
03 -
Dump the mayo, sriracha, honey, garlic powder, and lime into a bowl. Stir till you’ve got a creamy, dreamy sauce. Like it hot? Add more sriracha. Need it sweeter? Squirt in extra honey.
04 -
Heat up olive oil in your big skillet over medium-high. Add the chicken chunks. Let them cook, flipping around for six to eight minutes, till they look golden and reach 165°F inside.
05 -
Cut your chicken into bite-sized cubes. Sprinkle the salt and pepper all over, making sure you don’t miss a spot.
06 -
Cook your rice—however you like, stove or cooker. Follow whatever it says on your rice package. When it’s done, keep it somewhere warm and cozy.
# Additional Tips:
01 -
Stick a thermometer in the chicken to double-check it hits 165°F.
02 -
Don’t let the veggies get soggy. A quick cook keeps them crunchy and good for you.
03 -
Adjust the sriracha to suit your spice cravings — more or less, totally your call.
04 -
Trying to slim down on carbs? Sub in cauliflower rice.
05 -
Top with sesame seeds and green onions if you want extra yum and some extra color.