Bang Bang Chicken Bowl Recipe

Why You’ll Like It

• Mildly spiced: The mayo and sweet chili sauce mix tames the spice. I became so obsessed with its flavor that I now use it over grilled salmon and even green salads.
• Lean Chicken & Healthy Fats: Packed with lean chicken, fresh veggies, and avocado, this dish offers a nutritious, satisfying meal.
• Gluten-free: Perfect for those following a gluten-free diet, without relying on over-processed gluten-free ingredients.
• Cooking the chicken: You can air-fry or skillet-cook the chicken, giving you flexibility based on your kitchen setup.
• Meal prep friendly: Great for preparing ahead, making it ideal for busy weekdays. I often assemble everything and eat it cold from the fridge—it still tastes amazing, even better than a quick lunch takeaway.

Tips for The Perfect Bang Bang Chicken Bowl

• Cook the chicken evenly: Whether air-frying or skillet-cooking, make sure the chicken is cooked through but still tender. I usually like to split a piece of chicken and test the readiness.  Don’t overcook, as this can dry out the chicken.
• Marinate thoroughly: Let the chicken sit in the oil and spice mixture for a few minutes and let it fully absorb the flavors. If you don’t have time, at least allow it to set in the marinade for 5 minutes.
• Balance the sauce: Taste the bang bang sauce as you go, adjusting the honey or Sriracha to suit your preferred sweetness or spice level. If you like it all covered with sauce you can double or triple the measurements. 
• Thinly slice veggies: Ensure the red cabbage, carrots, and cucumber are sliced thinly for a crunchy and refreshing texture in every bite. This tip seems obvious, but don’t underestimate the importance of perfectly sliced veggies. ultimately it’s what makes all the difference in a salad bowl!

What You Need

Bang Bang Sauce:

• Mayo (or Greek yogurt): Mayo offers a creamier, richer base for the sauce, though Greek yogurt is a leaner alternative. I prefer mayo for this recipe, as it creates a better balance compared to other bang-bang versions.
• Thai sweet chili sauce: Adds sweetness and a mild kick, balancing the heat from the Sriracha.
• Honey: A natural sweetener that, when combined with mayo, makes the sauce even more irresistible!
• Sriracha: A miracle in a bottle, delivering just the right spicy kick to elevate any dish.

Chicken:

• Boneless skinless chicken breasts: A lean protein that pairs perfectly with the Bang Bang sauce and is easy to cook.
• Vegetable oil: I usually opt for extra virgin olive oil, even if the recipe calls for something else. It’s a Mediterranean habit—I believe you can never have too much olive oil!
• Paprika: I’m a big fan of sweet paprika. If you prefer smoked paprika, feel free to use it, but I find it can dominate the other flavors.
• Garlic powder: An easy way to add aromatic depth without the hassle of peeling fresh garlic.
• Salt & black pepper: Season to your liking. I often skip the salt to balance out my indulgent days with dishes like Korean fried chicken or bulgogi chicken , where I love using real dark soy sauce.

Bang Bang Chicken Bowl:

• White rice: I love Basmati rice for soaking up the Bang Bang sauce, but wild rice and other Asian varieties like jasmine rice work well, too.
• Red cabbage: Provides crunch and vibrant color—if you only have green cabbage, don’t let it go to waste in the fridge!
• Carrot: Adds a hint of sweetness and more crunch. For less crunch, you can use a peeler to create long curls, which I adore in my salad bowls.
• Cucumber: Fresh and cooling, it complements the spiciness of the sauce. On a side note, don’t let this go missing in your refrigerator so that so you’re always ready to whip up a homemade salad!
• Avocado: Creamy and rich, choose a ripe one that yields to the bite, contrasting nicely with the chicken’s texture.
• Fresh cilantro & sesame seeds: Perfect for garnish! If you have parsley, it substitutes for cilantro wonderfully. And don’t forget to toast your sesame seeds for added flavor!

How To Store Bang Bang Chicken Bowl

• Fridge: You can store chicken bang bang leftovers in an airtight container for up to 3 days.  It’s best to keep the components separate – sauce, chicken and rice together and salad.  Then, you can reheat your chicken and rice without having to remove bits and salad pieces. Also, your salad won’t get soggy. However, if you’re in a hurry and you want to assemble your salad bowl for the next day you can still do it. If you’re not a picky eater, I find it still better than any takeaway lunch.
• Reheating: Reheat the chicken and rice in the microwave or on the stovetop. Add the veggies and avocado after reheating to keep them fresh. Finally, drizzle the sauce on top of the chicken and the salad.
• Freezer: If you want to meal prep, you can freeze the cooked chicken for up to 2 months. You can also freeze mini portions of the sauce and let it defrost in the fridge overnight together with the chicken. As regards the rice, I don’t suggest freezing. 

How to Serve Bang Bang Chicken Bowl

When I’m using a salad bowl or packing it in an airtight container for lunch, I like to prepare a base of warm white rice, then layer the vegetables, avocado, and chicken nicely. I drizzle the remaining Bang Bang sauce over the top.

For garnish, I use whatever herbs I find in my refrigerator, usually freshly chopped cilantro or parsley, and don’t forget a sprinkle of toasted sesame seeds. You can also swap these for flax seeds, almonds, or walnuts.

I don’t generally eat or serve any bread with this dish since the rice already provides the necessary carbs. However, if I have Nori sheets and kimchi on hand, I sometimes like to create a quick, maki-style sushi by wrapping the kimchi with rice and veggies in a rectangle cut from the Nori sheet. This adds a satisfying crunch to the meal without the need to make traditional sushi rolls.

Health Info

• Calories: 677.2kcal
• Sugar: 6.8g
• Sodium: 660.8mg
• Fat: 17.9g
• Carbohydrates: 68.5g
• Fiber: 4.8g
• Protein: 57.9g