Bang Bang Chicken Bowl

The first time I tasted Bang Bang sauce at a restaurant, I literally stopped mid conversation and asked what was in that pinkish orange crema. Our server just winked and said secret sauce but I went home and obsessively experimented until something close enough emerged from my kitchen. Now this bowl lives in my weekly rotation because it transforms ordinary ingredients into something that feels restaurant special while taking barely any effort.

Last Tuesday my roommate walked through the door while I was tossing the chicken in that sauce and her eyes went wide. She abandoned her bag in the hallway and hovered over the stove like a rescued kitten. We ended up eating standing up because neither of us could wait another second to dig in. The bowl has become our unofficial celebration meal for surviving tough days.

Ingredients

• 1 lb boneless chicken breasts or thighs: Thighs stay juicier but breasts work beautifully if you prefer leaner meat
• 1 tbsp olive oil: Coconut oil adds subtle sweetness if you want to experiment
• ½ cup mayonnaise: Greek yogurt substitutes surprisingly well for a lighter version
• 3 tbsp sweet chili sauce: This creates the signature flavor so do not skip or substitute
• 1-2 tsp sriracha: Start with one teaspoon and add more if you love heat
• 2 cups cooked rice: Warm rice absorbs the sauce better than cold straight from the fridge
• 1 cup each shredded carrots cucumber red cabbage: The crunch contrast is absolutely essential here

Instructions

Crisp up the chicken:

Heat olive oil in a large skillet over medium heat until it shimmers slightly. Season chicken pieces with salt and pepper then add to the pan in a single layer. Let them develop a golden crust before stirring occasionally until cooked through about 6-8 minutes total.

Whisk the magic sauce:

While chicken cooks combine mayonnaise sweet chili sauce sriracha honey if using and minced garlic in a small bowl. Whisk until completely smooth then taste and adjust heat to your preference.

Coat and assemble:

Remove chicken from heat and drizzle half the sauce over the pan tossing gently until every piece is glossy and coated. Divide rice among four bowls then arrange chicken vegetables and garnishes on top. Finish with remaining sauce and serve while chicken is still warm.

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My mother called me mid preparation once demanding I describe what I was making because the aromas drifting from my open window were driving her crazy. She showed up twenty minutes later with her own Tupperware looking innocent as can be. Now we double the sauce just so she can take home her own container.

Make It Your Own

Substitute cauliflower florets or crispy tofu for the chicken to create a completely plant based version. The sauce works equally well on shrimp salmon or even roasted vegetables. Once I used it as a dipping sauce for sweet potato fries and now my family requests that combination more than the actual bowl recipe.

Meal Prep Magic

Everything except the sauce can be prepared up to three days in advance and stored separately in the refrigerator. The vegetables actually stay crisper when cut ahead because they have time to dehydrate slightly in the fridge. I pack sauce in tiny leak proof containers and drizzle right before eating for maximum freshness.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the rich sauce beautifully. For non alcoholic options try sparkling water with lime or an unsweetened iced tea. The slight bitterness balances the sweet heat in every spoonful.

• Toast extra sesame seeds in a dry pan for the most intense nutty flavor
• Squeeze fresh lime juice over the bowl right before eating to brighten everything
• Extra sauce keeps in the fridge for up to a week and improves almost anything

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This bowl has saved me from ordering takeout more times than I can count. The way the spicy creamy sauce clings to every grain of rice makes even a Tuesday night feel like a tiny celebration.

Recipe FAQs

→ What makes Bang Bang sauce special?

Bang Bang sauce combines creamy mayonnaise with sweet chili sauce and sriracha, creating a perfect balance of rich, sweet, and spicy flavors. The addition of minced garlic and optional honey adds depth and complexity that makes this sauce incredibly addictive and versatile.

→ Can I make Bang Bang bowls ahead for meal prep?

These bowls meal prep exceptionally well. Store the cooked chicken, sauce, rice, and vegetables in separate containers in the refrigerator for up to 4 days. Reheat the chicken and rice gently, then assemble with fresh vegetables and sauce just before serving for the best texture and flavor.

→ How spicy is Bang Bang chicken?

The spice level is easily adjustable. With 1-2 teaspoons of sriracha, the sauce delivers a mild to medium heat that most people enjoy. Increase the sriracha for more kick or reduce it for a milder version. The sweet chili sauce helps balance the heat, creating a pleasant warmth rather than overwhelming spice.

→ What vegetables work best in these bowls?

Shredded carrots, thinly sliced cucumber, and red cabbage provide excellent crunch and color contrast. You can also add edamame, bell peppers, snap peas, or shredded purple kale. The key is choosing vegetables that stay crisp and fresh when paired with the warm, saucy chicken.

→ Can I make this gluten-free or dairy-free?

Yes, easily adapt this bowl for dietary needs. Use gluten-free sweet chili sauce and tamari instead of soy sauce. For dairy-free, substitute the mayonnaise with Greek yogurt or a vegan mayonnaise alternative. Always check labels on condiments to ensure they meet your dietary requirements.

→ What's the best way to cook the chicken?

Cut the chicken into uniform bite-sized pieces for even cooking. Season well with salt and pepper, then cook in a hot skillet with olive oil until golden and cooked through, about 6-8 minutes. Don't overcrowd the pan—cook in batches if needed so the chicken browns properly instead of steaming.