Description
A vibrant and flavorful Bang Bang Chicken Bowl featuring tender pan-seared chicken strips drizzled with a spicy-sweet creamy sauce, served over a bed of rice and topped with fresh vegetables, cilantro, and sesame seeds. This dish is perfect for a quick, satisfying meal with a delightful balance of textures and flavors.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce
Bowl Components
- 3 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup edamame, shelled and cooked
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- Lime wedges, for garnish
Instructions
- Season the Chicken: Season the chicken breasts or thighs with salt and pepper evenly on both sides to prepare them for cooking.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side until fully cooked through and golden brown on the exterior. Remove the chicken from the skillet and let it rest for a few minutes to retain juices before slicing into strips.
- Prepare the Bang Bang Sauce: In a mixing bowl, whisk together mayonnaise, sweet chili sauce, and sriracha sauce until the mixture is smooth and creamy. This will be the spicy-sweet dressing for the bowl.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Then top each portion of rice with the sliced chicken strips.
- Add Fresh Vegetables: To each bowl, add shredded carrots, thinly sliced cucumbers, cooked shelled edamame, and chopped green onions for crunch and freshness.
- Drizzle with Sauce: Generously drizzle the bang bang sauce over the chicken and vegetable-topped rice bowls, making sure everything is coated with the flavorful sauce.
- Garnish: Sprinkle chopped cilantro and sesame seeds over each bowl for aromatic freshness and a bit of nuttiness. Add a lime wedge to each bowl for an optional citrus squeeze.
- Serve: Serve the bowls immediately to enjoy the contrasting textures and spicy creamy flavors at their best.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will be juicier.
- For a lower calorie version, use light mayonnaise or Greek yogurt instead of regular mayonnaise.
- Cook rice ahead of time to speed up assembly; jasmine or brown rice both work well.
- If you prefer less heat, reduce the sriracha in the sauce to 1 tablespoon or less.
- Feel free to swap edamame with other cooked beans like chickpeas or peas if preferred.
- Leftovers can be refrigerated for up to 2 days but best consumed fresh for optimal texture and flavor.
