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Bang Bang Chicken Bowl

A delicious and comforting bowl featuring tender chicken, fresh vegetables, and a sweet-spicy bang bang sauce, perfect for weeknight dinners or festive occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced Can swap chicken with firm tofu for a vegetarian option.
  • 2 cups cooked jasmine or brown rice Rapid-cook quinoa is a healthy alternative.
  • 1 cup shredded carrot
  • 1 cup thinly sliced cucumber
  • 1 cup shredded cabbage or mixed greens Can swap spinach with kale for a stronger flavor.
  • 2 count green onions, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon neutral oil (canola or avocado oil)
Bang Bang Sauce
  • 1/3 cup mayonnaise Use light mayo or Greek yogurt for a lighter version.
  • 2 tablespoons sweet chili sauce Or substitute with 1 tablespoon honey and 1 tablespoon sriracha.
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 pinch salt and black pepper
Optional Garnish
  • Lime wedges, cilantro leaves, sliced red chili, and crushed peanuts For added texture and flavor.

Method
 

Preparation
  1. Prepare the rice or grain by cooking according to package instructions.
  2. In a small bowl, whisk together mayonnaise, sweet chili sauce, soy sauce, rice vinegar, sesame oil, and a pinch of black pepper to make the bang bang sauce.
  3. In a dry skillet over medium heat, toast sesame seeds until fragrant and slightly golden.
Cooking
  1. Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it sear without moving for about 2–3 minutes.
  2. Turn the chicken and cook until golden and cooked through, another 3–4 minutes.
  3. Reduce heat to low, add half the bang bang sauce to the pan, and toss the chicken to coat.
Assembly
  1. Divide rice among bowls and arrange the shredded carrot, cucumber, cabbage, and green onions around the chicken.
  2. Drizzle extra sauce over the top and sprinkle with toasted sesame seeds and optional crushed peanuts.
Serving
  1. Squeeze a lime wedge over the bowl for brightness and scatter cilantro and chili if desired.

Notes

Store leftovers in airtight containers for up to 3 days. Keep rice and sauces separate if possible to avoid sogginess. Reheat gently in a skillet.