Bang Bang Chicken Bowl
Ingredients
Chicken:
- 1½ lb boneless skinless chicken breasts or thighs, cut into 1″ pieces
- Salt pepper, garlic powder (to taste)
- 1 Tbsp olive oil for baking or pan‐frying
Bang Bang Sauce:
- ½ cup mayonnaise
- 2 –3 Tbsp sriracha adjust for heat
- 1 Tbsp honey or your preferred sweetener
- 1 tsp minced garlic
- Optional: 1 tsp rice vinegar or lime juice
Base:
- 3 cups cooked jasmine rice or brown rice / cauliflower rice
Vegetables:
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 cup steamed or roasted broccoli
Garnish (optional):
- Sliced green onions
- Sesame seeds
- Crushed peanuts
Instructions
Cook the Chicken:
- Oven‐Bake: Preheat to 400°F. Toss chicken with oil, salt, pepper, and garlic powder. Roast on a baking sheet for 20–25 min, flipping halfway.
- Pan‐Fry: Heat 1 Tbsp oil in a skillet over medium‐high heat. Cook chicken 6–8 min until golden brown and cooked through.
- Air‐Fry: Preheat to 375°F; cook chicken 12–15 min, shaking basket halfway.
Make the Sauce:
- Whisk together mayo, sriracha, honey, garlic, and optional vinegar until smooth. Taste and adjust sweetness or heat.
Assemble Bowls:
- Divide rice evenly among 4 bowls.
- Arrange cabbage, carrots, cucumber, and broccoli on top.
- Add chicken pieces.
- Drizzle 2 Tbsp sauce over each bowl.
Garnish & Serve:
- Top with green onions, sesame seeds, or peanuts. Serve extra sauce on the side.
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 38 g |
| Fat | 28 g |
| Carbohydrates | 40 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1000 mg |