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Bang Bang Chicken Bowl: A Vibrant, Flavor-Packed Dinner

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A vibrant and tasty dish that combines crispy chicken with a creamy, spicy sauce over fluffy jasmine rice, making it perfect for busy families.

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu)
  • ½ cup cornstarch
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ cup vegetable oil for frying
  • 2 cups cooked jasmine rice (or brown rice/quinoa)
  • 1 cup shredded lettuce
  • 1 cup diced cucumber
  • ½ cup shredded carrots
  • ¼ cup chopped green onions
  • Sesame seeds for garnish (optional)
  • ½ cup mayonnaise (or non-fat mayo/Greek yogurt)
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha, adjust to taste

Instructions

  1. In a large bowl, combine cornstarch, salt, pepper, garlic powder, and paprika. Toss chicken until coated.
  2. Heat vegetable oil in a skillet over medium-high. Fry chicken 5-7 minutes, turning until golden and cooked through. Set aside.
  3. Mix mayonnaise, sweet chili sauce, and sriracha in a small bowl. Adjust spice to taste.
  4. Assemble bowls: start with jasmine rice, then top with chicken, lettuce, cucumber, carrots, and green onions.
  5. Drizzle sauce over top and sprinkle with sesame seeds. Serve immediately.

Notes

  • Store uneaten components in airtight containers in the fridge. Chicken lasts up to 3 days; vegetables best consumed within 1-2 days.