Description
This Bang Bang Chicken Bowl offers a vibrant and flavorful dinner option featuring tender chicken coated in a crispy cornstarch crust, tossed in a creamy, spicy Bang Bang sauce. Served over jasmine rice and topped with fresh vegetables and avocado, it’s a perfect balance of spicy, sweet, and savory with crunchy and creamy textures. Ideal for a quick and satisfying weeknight meal with Asian-inspired flavors.
Ingredients
Scale
For the Chicken Bowl
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 tablespoons vegetable oil
- 1 cup cooked jasmine or white rice
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
For the Bang Bang Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Set the sauce aside for later use.
- Coat the Chicken: Toss the bite-sized chicken pieces in cornstarch, making sure each piece is evenly coated to achieve a crispy texture when cooked.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook for 6–8 minutes, turning occasionally until the chicken is golden brown and fully cooked through.
- Toss Chicken in Sauce: Remove the chicken from heat and toss it with about half of the prepared Bang Bang sauce so the pieces are well-coated with the flavorful sauce.
- Assemble the Bowls: Divide the cooked jasmine rice evenly between four serving bowls. Top each bowl with shredded red cabbage, shredded carrots, sliced avocado, and the Bang Bang chicken.
- Garnish and Serve: Drizzle the remaining Bang Bang sauce over the bowls. Garnish each with sliced green onions and sesame seeds if desired. Serve immediately for the best flavor and texture.
Notes
- For a low-carb version, substitute the jasmine rice with cauliflower rice.
- Grilling the chicken instead of pan-frying offers a lighter variation with smoky flavor.
- Add cucumbers, edamame, or pickled vegetables to the bowl for extra crunch and flavor variety.
