Ingredients

2 pounds chicken breast

1 tablespoon sesame oil

2 tablespoons cornstarch

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

2 teaspoons sriracha

⅓ cup mayonnaise

¼ cup sweet chili sauce

2 teaspoons lime juice

1 teaspoon sriracha (for sauce)

2 cups jasmine rice

12 ounces shredded cabbage

1 red bell pepper (or 2 small, sliced)

8 ounces snap peas

1 cup shredded carrots

½ cup crunchy chow mein noodles

¼ cup sweet chili sauce (for topping)

3 green onions (sliced)

Instructions

Step 1: Cook the jasmine rice according to package directions.

Step 2: To prepare the bang bang sauce, whisk together mayonnaise, ¼ cup sweet chili sauce, 1 teaspoon sriracha, and lime juice in a bowl. Set aside.

Step 3: Cut the chicken breast into 1-inch pieces. In a large bowl, combine sesame oil, cornstarch, salt, pepper, garlic powder, and 2 teaspoons sriracha. Add chicken pieces and toss well to coat evenly.

Step 4: Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil. Once hot, add the chicken pieces in a single layer. Cook for 3-4 minutes without moving, then flip and cook an additional 4-5 minutes until cooked through and golden.

Step 5: Remove chicken from heat. Toss the cooked chicken with the bang bang sauce until fully coated.

Step 6: To assemble the bowls, start with a base of cooked jasmine rice and shredded cabbage in each serving bowl.

Step 7: Arrange red bell pepper slices, snap peas, shredded carrots, and bang bang chicken bites over the base.

Step 8: Top each bowl with crunchy chow mein noodles, sliced green onions, and a drizzle of sweet chili sauce.

Tips & Variations

For extra crispiness, let the chicken pieces rest for a few minutes after coating with cornstarch before cooking.

Substitute jasmine rice with brown rice or quinoa for a healthier base.

Add a sprinkle of toasted sesame seeds for added flavor and texture.

Use Greek yogurt instead of mayonnaise for a lighter bang bang sauce.

Storage

Store any leftover Bang Bang Chicken and vegetables separately from the rice in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or microwave until warmed through. Reheat rice separately with a splash of water to keep it moist. Add fresh crunchy toppings just before serving.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free cornstarch and ensure your sweet chili sauce is gluten-free. Also, check chow mein noodles or omit them for a completely gluten-free dish.

How spicy is the bang bang sauce?

The sauce has a moderate level of spiciness from the sriracha and sweet chili sauce, which balances well with the creamy mayonnaise and lime juice. Adjust the amount of sriracha if you prefer it milder or hotter.