Easy Bang Bang Chicken Bowls
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with bold, flavorful meals that are quick to whip up, this Bang Bang Chicken Bowl Recipe is the answer. With crispy golden chicken, fresh veggies, and a creamy sweet and spicy sauce, it’s everything I crave on busy weeknights. As a mom of three littles, I know how tough it can be to get a balanced dinner on the table, but this recipe delivers 40 grams of protein, lots of color, and unbeatable flavor. It’s easy, meal-prep friendly, and so good every time. If you’ve been searching for healthy dinner ideas for hot days, summer meals on a budget, or even fun girl dinner ideas, you’ll want to keep this one on repeat.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
| Servings | 4 bowls |
| Difficulty | Easy |
| Cuisine | Asian-inspired |
| Best Season | Summer |
Why You’ll Love This Recipe
- Perfect balance of flavors: Sweet, spicy, and creamy come together in a way that feels indulgent yet fresh.
- High-protein meal: With 40 grams of protein per serving, it keeps you full and fueled.
- Meal prep friendly: Each bowl stores beautifully, making it an ideal choice for weekly lunches or dinners.
- Budget-friendly ingredients: Uses simple staples like chicken, rice, and veggies for cheap summer meals that taste gourmet.
- Family-approved: Even picky eaters love the crispy chicken and creamy sauce.
Bang Bang Chicken Bowl
- Total Time: 45 minutes
- Yield: 4 bowls 1x
Description
Crispy chicken tossed in a creamy sweet and spicy sauce, served with rice, fresh veggies, and a drizzle of bang bang sauce. A high-protein, meal-prep friendly dinner bowl that’s easy and delicious.
Ingredients
- 1/4 cup tapioca starch (or potato starch)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 1/2 pounds boneless skinless chicken breasts (cubed, about 3 cups)
- 2 Tablespoons avocado oil
- 3 Tablespoons avocado mayo (divided)
- 1/3 cup honey
- 3 Tablespoons sweet chili sauce
- 1–2 Tablespoons hot sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 Tablespoon avocado oil
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cooked jasmine rice
- 1 medium cucumber (sliced)
- Fresh lime juice (to taste)
- 1 medium green onion stalk (chopped, garnish)
- Black sesame seeds (optional, garnish)
Instructions
1. In a medium bowl combine tapioca starch, garlic powder, salt, pepper, and paprika. Toss chicken until coated.
2. Heat avocado oil in a large skillet over medium-high. Cook chicken 5–8 minutes per side until golden and fully cooked. Stir to break up pieces.
3. While chicken cooks, mix sauce ingredients with 1 Tablespoon mayo. Reserve 1/4 cup sauce.
4. Transfer chicken to paper towel, then toss in sauce until coated.
5. In the same pan, cook carrots with avocado oil for 10 minutes. Add cabbage, garlic powder, salt, and pepper, then cook 5–7 minutes until softened.
6. Divide rice and cucumber among 4 bowls. Drizzle lime juice over each.
7. Mix reserved 1/4 cup sauce with 2 Tablespoons mayo, then drizzle over bowls.
8. Top bowls with veggies, chicken, green onions, and sesame seeds. Enjoy!
Notes
Adjust spice by adding more or less hot sauce.
For best texture, store chicken, veggies, rice, and sauce separately when meal prepping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 644
- Sugar: 34 g
- Sodium: 1393 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 109 mg
Ingredients
For the Chicken
- 1/4 cup tapioca starch (or potato starch)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 1/2 pounds boneless skinless chicken breasts (cubed, about 3 cups)
- 2 Tablespoons avocado oil
For the Sauce
- 3 Tablespoons avocado mayo (divided)
- 1/3 cup honey
- 3 Tablespoons sweet chili sauce
- 1–2 Tablespoons hot sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
For the Veggies
- 1 Tablespoon avocado oil
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Bowls
- 2 cups cooked jasmine rice
- 1 medium cucumber (sliced)
- Fresh lime juice (to taste)
- 1 green onion stalk (chopped, for garnish)
- Black sesame seeds (optional, for garnish)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Tapioca starch | Creates extra crispy chicken, but potato starch works just as well. |
| Avocado oil | High smoke point makes it ideal for frying without burning. |
| Avocado mayo | Adds creamy richness, but regular mayo can be used too. |
| Honey | Balances the spice, but maple syrup is a good swap. |
| Sweet chili sauce | Brings tangy heat, choose a brand you love. |
| Carrots | Slice thinly for quicker cooking and better texture. |
| Red cabbage | Adds crunch and vibrant color to the bowls. |
| Jasmine rice | Fluffy and aromatic, but brown rice or quinoa works too. |
| Lime juice | Brightens up the flavors, adjust to your taste. |
| Green onions | A fresh garnish that adds crunch and sharpness. |
Step-by-Step Instructions
- In a medium bowl, mix tapioca starch, garlic powder, salt, pepper, and paprika. Toss in cubed chicken until coated.
- Heat avocado oil in a large skillet over medium-high heat. Cook chicken for 5–8 minutes per side until golden and fully cooked. Stir to break up pieces.
- While chicken cooks, whisk sauce ingredients in a large bowl with 1 Tablespoon mayo. Set aside 1/4 cup of sauce.
- Transfer chicken to a paper towel-lined plate to remove excess oil. Toss chicken in the sauce until coated.
- Add avocado oil to the pan, cook carrots for 10 minutes. Add cabbage with garlic powder, salt, and pepper, then cook 5–7 more minutes until softened.
- Divide rice and cucumber among 4 bowls. Squeeze lime juice over each.
- Mix the reserved 1/4 cup sauce with 2 Tablespoons mayo. Drizzle this over each bowl.
- Top bowls with veggies, chicken, green onions, and sesame seeds. Serve immediately.
Helpful Tips
- Cut chicken evenly for consistent cooking.
- Don’t overcrowd the skillet, cook in batches if needed.
- Adjust spice by increasing or reducing hot sauce.
- Serve sauce on the side for kids who prefer milder flavors.
Expert Tips for the Best Results
- Use a cast-iron skillet for extra crispy chicken.
- Warm rice before assembling bowls so everything stays hot.
- Add sauce right before serving to maintain chicken crispiness.
- Prep veggies in advance to save time on busy nights.
Recipe Variations
- Bang Bang Shrimp Bowl: Swap chicken for shrimp for a lighter seafood version.
- Low-Carb Bowl: Replace rice with cauliflower rice to cut down carbs.
- Vegetarian Bowl: Use crispy tofu instead of chicken and increase veggies.
- Spicy Lovers’ Bowl: Double the hot sauce and sprinkle with crushed red pepper flakes.
Make Ahead & Freezer Tips
Cook chicken and veggies ahead, then store separately from rice and sauce. Refrigerate for up to 4 days. Freeze chicken and rice in airtight containers for up to 2 months. Add fresh cucumber and garnish after reheating.
Serving Suggestions
Serve bowls with lime wedges on the side for brightness. Add sesame seeds for crunch and extra visual appeal. Arrange veggies and chicken neatly for that “poke bowl” style look.
Pairing Ideas
These bowls pair beautifully with iced green tea, crisp white wine, or a light beer. Serve alongside edamame or a simple cucumber salad for balance.
Storage and Reheating Tips
Refrigerate leftovers in airtight containers for up to 4 days. Reheat chicken and rice on the stovetop with a splash of water to prevent drying. Microwave in 30-second intervals until hot.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay juicy, but they may take slightly longer to cook.
Is this recipe spicy?
It has a mild kick, but you can adjust the spice by changing the amount of hot sauce.
Can I make this gluten-free?
Yes, just double-check that your sweet chili sauce and hot sauce are gluten-free.
What’s the best rice for these bowls?
Jasmine rice is light and fluffy, but brown rice or even cauliflower rice are great alternatives.
Can I meal prep this recipe?
Absolutely! Store the components separately and assemble bowls fresh for the best texture.
How can I make it dairy-free?
This recipe is naturally dairy-free since it uses avocado mayo instead of dairy-based cream.
Can I air fry the chicken?
Yes! Coat chicken as directed, then air fry at 400°F for 12–15 minutes, shaking halfway.
Nutrition Information
| Serving Size | 1 bowl |
|---|---|
| Calories | 644 kcal |
| Protein | 40 g |
| Carbohydrates | 70 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 34 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Bang Bang Chicken Bowl Recipe is quick, balanced, and absolutely delicious. It’s perfect for busy nights, meal prep, or even summer gatherings. Try it once, and I promise it’ll become one of your go-to yummy dinner ideas.
For busy nights, this quick Easy Vegetable Stir Fry is a lifesaver.
