Description

Bang Bang Chicken Bowls are a delightful mix of flavors and textures, featuring juicy chicken, fresh veggies, and a creamy, spicy sauce. Perfect for a quick weeknight dinner, this dish is easy to prepare, satisfying, and sure to impress any palate.

Ingredients

Scale

2 lbs chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup mayonnaise
¼ cup sweet thai chili sauce
2 tsp sriracha
1 tsp rice vinegar
salt and pepper – to taste
4 cups white rice – cooked, and warm
2 cups red cabbage – thinly sliced
1 cup carrots – shredded
1 cucumber – thinly sliced and cut into fourths
2 large avocados – peeled and chopped
cilantro – finely chopped, for topping
sesame seeds – optional, for garnish

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Instructions

Season the chicken with smoked paprika, garlic powder, kosher salt, and black pepper.
Heat olive oil in a skillet over medium heat. Once shimmering, add the chicken and cook for about 10 minutes, turning halfway, until golden brown and cooked through (internal temperature of 165°F).
Transfer the chicken to a cutting board and cut into 1-inch bite-sized pieces.
In a small bowl, whisk together mayonnaise, sweet Thai chili sauce, sriracha, and rice vinegar to make the bang bang sauce. Adjust salt and pepper to taste.
Return the chicken pieces to the warm skillet and add ½ cup of the bang bang sauce; stir to coat.
To assemble the bowls, add 1 cup of warm cooked rice to each bowl, followed by ½ cup of sliced red cabbage and ¼ cup of shredded carrots.
Top with even portions of cucumber, avocado, and the coated bang bang chicken.
Finish with a sprinkle of chopped cilantro and sesame seeds, if desired. Drizzle more bang bang sauce over the bowls. Serve warm.

Notes

Adjust the spiciness of the bang bang sauce by varying the sriracha amount based on your taste preference.
This dish can be made ahead and refrigerated; reheat in the skillet for best texture when serving.

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 2g
Sodium: 800mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 5g
Protein: 36g
Cholesterol: 90mg