Experience bold flavors with our Bang Bang Chicken Bowls—a Spicy Chicken Dinner that’s creamy, zesty, and ready in a flash! This vibrant dish pairs crispy chicken with a spicy-sweet bang bang sauce, fresh veggies, and your choice of rice or greens for a balanced, exciting meal. Perfect for weeknight dinners or a fun twist on meal prep, these bowls bring a punch of taste with minimal effort.
Why You’ll Love Bang Bang Chicken Bowls
Bang Bang Chicken Bowls are a standout Spicy Chicken Dinner:
- Fast & Simple: Ready in under 30 minutes, perfect for busy nights.
- Bold Flavors: Creamy, spicy sauce delivers a taste explosion.
- Customizable: Swap veggies or bases to suit your preferences.
- Nutritious: Lean chicken and fresh veggies keep it wholesome.
- I make this Spicy Chicken Dinner for friends, and it’s always a hit!
Ingredients for Bang Bang Chicken Bowls
Here’s what you’ll need for Bang Bang Chicken Bowls (serves 4):
- 1 lb boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup panko breadcrumbs
- ⅓ cup mayonnaise
- 2 tbsp sriracha or chili sauce
- 1 tbsp honey
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups cooked jasmine rice or mixed greens
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- ½ cup edamame, shelled
- 2 green onions, chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
Ingredient Tips:
- Chicken: Breasts for leaner bites; thighs for juicier texture.
- Panko: Adds extra crunch; regular breadcrumbs as a substitute.
- Sriracha: Adjust for desired heat; chili sauce for milder flavor.
- Mayonnaise: Full-fat for richness; light mayo for fewer calories.
- Veggies: Fresh for crunch; swap with what’s in your fridge.
Directions for Bang Bang Chicken Bowls
Let’s create these flavorful Bang Bang Chicken Bowls!
Prepare Chicken
- I season 1 lb chicken pieces with salt, pepper, ½ tsp garlic powder, and ½ tsp onion powder.
- I coat each piece in 1 cup panko breadcrumbs, pressing gently to adhere.
Cook Chicken
- I heat 2 tbsp olive oil in a large skillet over medium-high heat.
- I cook the coated chicken for 5–7 minutes, flipping halfway, until golden and cooked through (165°F internal temperature).
- I set the chicken aside to rest.
Make Bang Bang Sauce
- In a small bowl, I whisk ⅓ cup mayonnaise, 2 tbsp sriracha, 1 tbsp honey, and a pinch of garlic powder until smooth.
- I taste and adjust spice or sweetness as needed.
Assemble Bowls
- I divide 2 cups cooked rice or greens among 4 bowls. I arrange shredded carrots, cucumber slices, and edamame on top.
- I add the crispy chicken and drizzle generously with bang bang sauce.
Garnish and Serve
- I sprinkle chopped green onions and cilantro over each bowl, adding a lime wedge for extra zing.
- I serve immediately for the best flavor.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Servings: 4
- Calories: ~500 kcal per serving
- Macros per Serving: 45g carbs, 30g protein, 20g fat, 4g fiber
Variations for Bang Bang Chicken Bowls
Try these twists on Bang Bang Chicken Bowls:
- Protein Swap: Use shrimp, tofu, or tempeh for a fresh take on this Spicy Chicken Dinner.
- Grain Swap: Try quinoa, cauliflower rice, or soba noodles as the base.
- Dairy-Free: Swap mayo for vegan mayo or Greek yogurt for a lighter sauce.
- Veggie Mix: Add bell peppers, snap peas, or radishes for extra crunch.
- Extra Heat: Increase sriracha or add ¼ tsp red pepper flakes for a fiery kick.
Serving Ideas:
- Pair with Layla Cooks’ Easy Chicken and Creamy Alfredo Zoodles for a low-carb feast.
- Serve with miso soup or pickled veggies to complement this Spicy Chicken Dinner.
- Present in colorful ceramic bowls to showcase the vibrant ingredients.
- Top with sesame seeds or crushed peanuts for added texture.
Storage
I store leftover Bang Bang Chicken Bowls components separately in airtight containers in the refrigerator for up to 3 days to maintain freshness. I keep the chicken and veggies apart from the sauce to preserve texture. To freeze, I store cooked chicken in a freezer-safe bag for up to 2 months, thawing overnight in the fridge; fresh veggies and sauce don’t freeze well. To reheat, I warm chicken in a 350°F (175°C) oven or skillet for 5–7 minutes, then assemble with fresh veggies and sauce. For make-ahead, I prep veggies and sauce up to a day in advance.
FAQs About Bang Bang Chicken Bowls
Here are answers to some common questions about this recipe:
Can I make BANG BANG CHICKEN BOWLS gluten-free?
Absolutely! Use gluten-free breadcrumbs or crushed gluten-free cereal for the chicken coating, and double-check your sauce ingredients to avoid gluten-containing additives.
Is BANG BANG CHICKEN BOWLS spicy?
The spice level depends on the amount of sriracha or chili sauce you add—you can keep it mild or spice it up according to your taste buds.
Can I prepare the sauce ahead of time?
Yes, the bang bang sauce keeps well in the fridge for up to a week, making it super convenient to have ready to go for quick meal assembly.
What’s the best base for these bowls?
Cooked jasmine rice, brown rice, or fresh greens like kale or spinach all work beautifully as the base.
Can this recipe be made vegan?
Definitely! Substitute chicken with tofu or tempeh and use vegan mayo to keep things creamy while staying plant-based.
More Chicken Recipes You’ll Love
Conclusion
If you’re craving a meal that’s vibrant, flavorful, and easy to whip up, Bang Bang Chicken Bowls should be at the top of your cooking list. The exciting mix of spicy, creamy, and crunchy elements makes every bite a joyful experience. Give it a try tonight and bring a little boldness to your dinner table!
Bang Bang Chicken Bowls
Ingredients
Protein
- 1 lb boneless chicken breasts or thighs cut into bite-sized pieces
- ½ cup bread crumbs or panko
Bang Bang Sauce
- ⅓ cup mayonnaise
- 2 –3 tbsp sriracha or chili sauce adjust to taste
- 1 –2 tbsp honey or sugar adjust to taste
- ¼ tsp garlic powder
Seasonings
- Salt to taste
- Black pepper to taste
- ¼ tsp garlic powder
- ¼ tsp onion powder
Bowl Base & Veggies
- 2 cups cooked rice jasmine, brown, quinoa, cauliflower rice or fresh greens (kale, spinach)
- ½ cup shredded carrots
- ½ cup diced cucumber
- ½ cup shelled edamame
Garnishes
- Chopped green onions
- Chopped cilantro
- Optional: lime wedges toasted sesame seeds, crushed peanuts
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. Season lightly with salt, pepper, garlic powder, and onion powder. Coat each piece evenly with bread crumbs or panko to achieve a crispy texture when cooked.
- Cook the Chicken: Heat a skillet with a small amount of oil over medium-high heat. Cook the coated chicken pieces for about 5-7 minutes, turning occasionally, until golden brown and fully cooked through. Remove from heat and set aside to rest briefly.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sriracha, honey, and a pinch of garlic powder until smooth and creamy. Taste the sauce and adjust sweetness or spice to your preference.
- Assemble the Bowls: Place your chosen cooked rice or greens at the bottom of each bowl. Add fresh vegetables such as shredded carrots, diced cucumber, and edamame on top. Arrange the cooked chicken over the veggies and generously drizzle the bang bang sauce over the entire bowl.
- Garnish and Serve: Finish by sprinkling chopped green onions and cilantro over the bowls. Optionally, add a squeeze of lime and sprinkle toasted sesame seeds or crushed peanuts for added texture and flavor. Serve immediately for best taste and texture.
Notes
- Use panko breadcrumbs for extra crispiness on the chicken coating.
- Prep vegetables ahead of time to speed up dinner assembly without losing freshness.
- Balance the heat and sweetness of the bang bang sauce by tasting and adjusting sriracha and honey before serving.
- Allow cooked chicken to rest briefly to retain its juiciness.
- Warm the rice or greens base before assembling bowls for a delicious contrast to cool veggies and spicy sauce.
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