It is 6pm. You are tired. Dinner needs to happen fast.
This Bang Bang Chicken Bowl is your new weeknight hero. It delivers restaurant-quality flavor in your own kitchen.
Why This Recipe Is a Winner
You will love how fast this comes together. It is ready in 35 minutes total.
This dish is a hit with picky eaters. The sweet and creamy sauce is kid-approved and fun.
Simple Method
You just coat the chicken and sear it. The cornstarch makes it extra crispy without deep frying.
Even beginner cooks can master this easily. Simply toss the chicken in the sauce and serve.
Simple Ingredients
Most of these items are pantry staples you already have. Fresh veggies add a lovely crunch.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons neutral vegetable oil
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- 3 cups cooked jasmine rice
- 1 cup English cucumber, thinly sliced
- 1 cup carrots, shredded
- 1/2 cup shelled edamame, steamed
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Step-by-Step
- In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
- Season the chicken cubes with salt and pepper. Place cornstarch in a shallow bowl and dredge the chicken pieces until evenly coated, shaking off excess.
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Add chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 6-8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a large bowl. Pour the prepared sauce over the chicken and toss until every piece is thoroughly coated.
- Divide the cooked jasmine rice into four serving bowls.
- Top each bowl with a portion of the sauced chicken, sliced cucumbers, shredded carrots, and edamame.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Best Ways to Enjoy It
Serve this warm in deep bowls. The fresh cucumber cools down the spicy sauce perfectly.
Pair it with a cold lime seltzer. Sit back and enjoy a stress-free meal with your family.
How to Store Leftovers
Store the chicken and rice in airtight containers. They stay fresh for three days in the fridge.
Keep the fresh vegetables in a separate bag. This keeps them crisp and cool for later.
Reheat the chicken in a skillet or air fryer. This helps maintain that golden crunch you love.
Tips for Best Results
- Don’t crowd the pan when cooking the chicken.
- Shake off excess cornstarch for a lighter coating.
- Use high heat to get a perfect golden crust.
- Double the sauce if you like extra creaminess.
- Add a squeeze of lime for a bright finish.
- Prep the veggies while the chicken cooks to save time.
- Swap chicken for shrimp for a quick variation.
Ways to Switch It Up
- Use cauliflower rice for a low-carb option.
- Add diced mango for a sweet tropical twist.
- Swap Sriracha for extra honey for a milder flavor.
- Try brown rice or quinoa for extra fiber.
Quick Answers
Is this recipe very spicy?
It has a gentle kick from the Sriracha. You can easily reduce the spice by using less sauce.
Can I make the chicken ahead of time?
The chicken is best served fresh and crispy. However, you can prep the sauce and veggies a day early.
I hope this tasty bowl makes your busy weeknights a little easier. It is a joy to see the family enjoy a fresh meal together. Happy cooking!
— Lidia
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarc h
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons neutral vegetable oil
- 1/2 cup mayonnais e
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon hone y
- 3 cups cooked jasmine rice
- 1 cup English cucumber, thinly sliced
- 1 cup carrots , shredded
- 1/2 cup shelled edamame, steamed
- 2 green onions , thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
- Season the chicken cubes with salt and pepper. Place cornstarch in a shallow bowl and dredge the chicken pieces until evenly coated, shaking off excess.
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Add chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 6-8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a large bowl. Pour the prepared sauce over the chicken and toss until every piece is thoroughly coated.
- Divide the cooked jasmine rice into four serving bowls.
- Top each bowl with a portion of the sauced chicken, sliced cucumbers, shredded carrots, and edamame.
- Garnish with sliced green onions and toasted sesame seeds before serving.
