Bang Bang Chicken Rice Bowl

Why You’ll Love This Recipe

I keep coming back to this dish because:

• Sauce simplicity: Just mayonnaise, sweet chili sauce, sriracha, and honey—no cooking required, yet packs big flavor

• One-pan comfort: Chicken cooks in one skillet or air fryer, then it’s all tossed together with rice and veggies for effortless assembly

• Customizable: Feel free to adjust spice level or add toppings like avocado, cilantro, or sesame seeds for extra flair

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g), cut into bite-size pieces

• Bang Bang Sauce:

  • ¼ cup mayonnaise

  • 2 Tbsp sweet chili sauce

  • 1 Tbsp sriracha (adjust for spice preference)

  • 1 tsp honey or sugar

• Cooked rice, for serving

• Optional toppings: sliced green onions, sesame seeds, avocado, cilantro, lime wedges

directions

1. Make the Sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a bowl until smooth

2. Cook the Chicken:

   • Skillet method: Season chicken with salt & pepper. Heat oil in a skillet over medium-high and cook chicken until golden and cooked through (~8–10 min), stirring halfway i

   • Air fryer method: Preheat to 375 °F (190 °C). Toss chicken with a bit of oil and optional spices. Air fry for ~16‑19 min, flipping halfway, until cooked through .

3. Toss with Sauce: Transfer cooked chicken to a bowl and toss with about ½ of the sauce to coat well.

4. Assemble Bowls: Divide rice among bowls, top with bang bang chicken, then drizzle with remaining sauce.

5. Garnish & Serve: Add green onions, sesame seeds, avocado, cilantro, and a squeeze of lime as desired.

Servings and timing

• Servings: 4 bowls

• Prep time: ~10 minutes

• Cook time: ~15–20 minutes

• Total time: ~30 minutes

Variations

• Veggie boost: Add sliced peppers, snap peas, or lightly cooked broccoli for more color and nutrition

• Protein swap: Substitute chicken with shrimp, tofu, or even cauliflower “bite-size” pieces .

• Spice level: Increase sriracha or stir in a dash of rice vinegar for tang

• Gluten-free option: Ensure sweet chili sauce is GF; serve over cauliflower rice if desired.

storage/reheating

I store each component separately—the chicken, sauce, and rice—in the fridge for up to 3–4 days Reheat chicken in a skillet or microwave, then assemble bowls fresh for best texture and flavor.

FAQs

Can I prep the sauce ahead?

Yes! I make the bang bang sauce up to 5 days in advance—it keeps well refrigerated and makes weeknight dinners a breeze

Is this spicy?

The heat comes from sriracha, so I adjust it to taste. If I want mild, I reduce it; for more kick, I add extra or a dash of chili garlic sauce .

Can I bake the chicken instead?

Absolutely. I bake at 400 °F (200 °C) for 20–25 minutes, flipping halfway, until it’s cooked through—then toss in sauce .

How do I store leftovers?

I refrigerate chicken and sauce separately in airtight containers for up to 3–4 days, and rice for about 2 days. Reheat gently before assembling a new bowl.

Can kids handle the heat?

Sure—they love it! I often reduce the sriracha or add extra mayo for milder flavor, and let them build their own garnishes.

Conclusion

This Bang Bang Chicken Rice Bowl is my go-to when I want big flavors with no fuss. It comes together quickly, tastes amazing, and everything can be prepped ahead. Whether for meal prep or a flavorful weeknight dinner, it never fails to satisfy.