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A colorful Bang Bang Chicken Bowl with crispy sauced chicken, cucumbers, and carrots over rice.
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Bang Bang Chicken Bowl

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 645kcal

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.