Bang Bang Chicken Bowl

Name: Bang Bang Chicken Bowl
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 bowls
Ingredients: 1 ¼ cups (290 g) mayonnaise; ⅔ cup (177 g) Thai sweet chili sauce; 2 tablespoons honey; 2 teaspoons Sriracha; 2 pounds boneless, skinless chicken breasts; 1 tablespoon vegetable oil; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; 4 cups (744 g) prepared white rice; 2 cups (140 g) red cabbage; 1 large carrot; 1 medium cucumber; 1 large avocado; fresh cilantro; Sesame seeds

User Reviews

5.0

33 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4 bowls
Calories
1276 kcal
Course
Main Course, Dinner

Bang Bang Chicken Bowl

Iris Hanson

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This Bang Bang Chicken Bowl is cubes of chicken tossed in a creamy, spicy Bang Bang sauce served over rice with crispy vegetables. Then, each bowl is topped with avocado, cilantro, and sesame seeds for a burst of freshness and texture.

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Ingredients

Servings

Bang Bang Sauce

1 ¼ cups (290 g) mayonnaise
⅔ cup (177 g) Thai sweet chili sauce
2 tablespoons honey
2 teaspoons Sriracha, or more to taste

Chicken

2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

Bang Bang Chicken Bowl

4 cups (744 g) prepared white rice, warmed, divided
2 cups (140 g) red cabbage, thinly sliced, divided
1 large carrot, julienned, divided
1 medium cucumber, halved, sliced, divided
1 large avocado, thinly sliced, divided
fresh cilantro, chopped for garnish
Sesame seeds, for garnish

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Instructions

Bang Bang Sauce

To a medium bowl, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir to combine. Set aside.

Chicken

In a large bowl, combine oil, paprika, garlic powder, salt, and pepper.
Add cubes of chicken. Gently toss to coat.
Place chicken in a single layer into the basket of the air fryer. Depending on the size of your air fryer, you may have to work in batches.
Air fry* at 400°F for 11-12 minutes, flipping halfway, or until the chicken reaches an internal temperature of 165°F.
To a large bowl, add cooked chicken. Add ½ cup of bang bang sauce, tossing to coat.

Assembly

To assemble, set out 4 medium-sized bowls. To each bowl, add 1 cup of rice, ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumbers. Top with equal portions of avocado and cooked bang-bang chicken.
Garnish each bowl with the remaining bang bang sauce, cilantro, and sesame seeds. Serve immediately.

Notes

*Skillet Instructions:
Season chicken pieces evenly with, paprika, garlic powder, salt, and pepper.
To a large non-stick skillet over medium-high heat, add oil. Once hot and shimmering, add the chicken. Cook 8-10 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F.
Turn off the heat. Add ½ cup of the bang bang sauce to the pan. Toss to coat the chicken evenly.
Season chicken pieces evenly with, paprika, garlic powder, salt, and pepper.
To a large non-stick skillet over medium-high heat, add oil. Once hot and shimmering, add the chicken. Cook 8-10 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F.
Turn off the heat. Add ½ cup of the bang bang sauce to the pan. Toss to coat the chicken evenly.