This spicy-sweet chicken bowl features crispy bites coated in creamy bang bang sauce over fluffy rice—easy, bold, and meal-prep ready.

Chicken:

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

Salt & pepper, to taste

Oil for cooking (if using skillet or air fryer)

Bang Bang Sauce:

¼ cup mayonnaise

2 Tbsp sweet chili sauce

1 Tbsp sriracha (adjust to taste)

1 tsp honey or sugar

Base & Toppings:

Cooked rice

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

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Make the Sauce: Mix mayonnaise, sweet chili sauce, sriracha, and honey in a bowl.

Cook the Chicken:

Skillet: Season chicken, cook in a skillet with oil until golden (~8–10 minutes).

Air fryer: Toss chicken with oil, cook at 375 °F for ~16–19 minutes, flipping halfway.

Toss Chicken in Sauce: Coat cooked chicken with half the bang bang sauce.

Assemble Bowls: Divide rice into bowls, top with chicken, drizzle remaining sauce.

Garnish: Add green onions, sesame seeds, avocado, cilantro, and lime if desired.

Add more veggies (peppers, snap peas, broccoli) for nutrition.

Sub chicken with shrimp, tofu, or cauliflower.

Make it milder by reducing sriracha or adding more mayo.