Description

These vibrant Bang Bang Chicken Bowls feature crispy, spicy chicken bites tossed in a creamy, tangy bang bang sauce served over a bed of fluffy jasmine rice and shredded cabbage. Fresh vegetables like snap peas, red bell peppers, and shredded carrots add crunch and color, while crunchy chow mein noodles and a drizzle of sweet chili sauce complete this flavorful, easy-to-make meal perfect for lunch or dinner.

Ingredients

Scale

For the Chicken

2 pounds chicken breast
1 tablespoon sesame oil
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons sriracha
2 tablespoons oil (for cooking)

For the Bang Bang Sauce

⅓ cup mayonnaise
¼ cup sweet chili sauce
2 teaspoons lime juice
1 teaspoon sriracha

For the Bowls

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 drizzling)
3 green onions (sliced)

Instructions

Cook the Rice: Follow the package directions to cook 2 cups of jasmine rice until fluffy and tender, then set aside.
Make the Bang Bang Sauce: In a bowl, whisk together ⅓ cup mayonnaise, ¼ cup sweet chili sauce, 1 teaspoon sriracha, and 2 teaspoons lime juice until smooth and well combined.
Prepare the Chicken: Cut 2 pounds of chicken breast into 1-inch pieces. In a large mixing bowl, toss the chicken with 1 tablespoon sesame oil, 2 tablespoons cornstarch, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, and 2 teaspoons sriracha. Ensure all pieces are evenly coated with the seasoning and cornstarch mixture.
Cook the Chicken: Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Once hot, arrange the chicken bites in a single layer and cook for 3-4 minutes without stirring. Flip the pieces and cook for another 4-5 minutes until the chicken is fully cooked and lightly crispy on the outside.
Toss Chicken in Sauce: Remove the skillet from heat and immediately toss the cooked chicken bites with the prepared bang bang sauce so each piece is fully coated.
Prepare the Vegetables: Slice the red bell pepper and green onions, and have shredded cabbage, snap peas, and shredded carrots ready for assembling.
Assemble the Bowls: In each serving bowl, create a base layer combining jasmine rice and shredded cabbage. Top with the red bell peppers, snap peas, shredded carrots, and the sauced bang bang chicken bites.
Add Final Touches: Sprinkle ½ cup crunchy chow mein noodles and sliced green onions over the bowl, then drizzle with an additional ¼ cup sweet chili sauce for extra flavor and crunch.

Notes

For extra crispiness, you can double coat the chicken with cornstarch.
Adjust the sriracha amount in the sauce to control the spice level.
Use gluten-free chow mein noodles or omit them for a gluten-free version.
Leftover chicken and sauce can be stored separately in the fridge for up to 3 days.
If preferred, swap jasmine rice with brown rice or cauliflower rice for a healthier option.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Keywords: Bang Bang Chicken, Chicken Bowls, Asian-Inspired Chicken, Spicy Chicken Recipe, Quick Dinner, Stir Fry Chicken, Easy Chicken Bowls