Save to Pinterest The first time I made Bang Bang chicken, I accidentally doubled the sriracha and spent the entire dinner drinking milk straight from the carton. Live and learn. Now I have this sauce ratio memorized, and honestly, I could drizzle it over cardboard and still go back for seconds.
My roommate walked in last Tuesday when I was testing this recipe and literally hovered over the stove, picking chicken pieces straight from the pan. That is how I knew the balance was right. The crunch of fresh vegetables against that creamy sauce makes the whole bowl disappear way too fast.
Ingredients
- 1 lb chicken breasts or thighs: Thighs stay juicier but breasts work perfectly fine if that is what you have on hand
- 1 tbsp olive oil: Just enough to keep things from sticking without making the chicken greasy
- ½ tsp salt and ¼ tsp black pepper: Simple seasoning because the sauce does the heavy lifting
- ½ cup mayonnaise: Use real mayo here, the light versions change the sauce texture completely
- 3 tbsp sweet chili sauce: This is the backbone of the sauce so do not skip it
- 1-2 tsp sriracha: Start with one and taste before committing to two
- 1 tsp honey: Optional, but it balances the heat so beautifully
- 1 clove garlic, minced: Fresh garlic makes a difference you can actually taste
- 2 cups cooked rice: Whatever rice you prefer works, just get it going first
- 1 cup each shredded carrots, cucumber, and red cabbage: The more colors and textures, the better
- 2 green onions, sliced: The mild onion flavor ties everything together
- 1 tbsp sesame seeds and ¼ cup fresh cilantro: These make the bowls look professional but taste amazing too
Instructions
- Get your rice going first:
- Start your rice before anything else since it takes the longest and needs to cool slightly before assembling the bowls.
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat, season your chicken pieces, and cook for 6 to 8 minutes until golden and cooked through.
- Whisk the sauce:
- Stir together mayonnaise, sweet chili sauce, sriracha, honey, and minced garlic until smooth and completely combined.
- Coat the chicken:
- Drizzle half your sauce over the hot chicken and toss until every piece is evenly coated.
- Build your bowls:
- Divide rice among four bowls and arrange the chicken, carrots, cucumber, cabbage, and green onions on top.
- Finish and serve:
- Drizzle the remaining sauce over everything and sprinkle with sesame seeds and cilantro before serving immediately.
Save to Pinterest Sunday meal prep became so much easier when I started packing the sauce separately. The vegetables stay crisp and nothing gets soggy, which is the worst thing that can happen to a grain bowl.
Making It Yours
Swap in cauliflower rice if you are watching carbs, or use quinoa for extra protein. The sauce works on basically anything, so do not be afraid to experiment with whatever needs using up in your crisper drawer.
Timing Everything Right
I learned to cut all my vegetables while the chicken cooks, which saves at least 15 minutes and keeps the whole process feeling relaxed. The chicken keeps its heat well, so focus on prepping your toppings.
Sauce Secrets
The sauce actually tastes better after sitting in the fridge for a day, so make a double batch and keep it on hand for quick lunches or drizzling over roasted vegetables.
- Let the sauce sit at room temperature for 10 minutes before serving
- Taste before adding extra sriracha, it gets spicier as it rests
- Store extra sauce in a jar with a tight lid for up to a week
Save to Pinterest Hope this bowl becomes part of your regular rotation. The best recipes are the ones you can make without even thinking about it.
Recipe Questions & Answers
- → What does Bang Bang sauce taste like?
Bang Bang sauce features a perfect balance of creamy, sweet, and spicy flavors. The mayonnaise provides richness, sweet chili sauce adds subtle sweetness, while sriracha brings the heat. It's similar to spicy mayo but with more depth and a pleasant kick.
- → Can I make this bowl ahead of time?
Yes, this bowl is excellent for meal prep. Store the cooked chicken, sauce, and vegetables separately in airtight containers in the refrigerator for up to 4 days. Keep the sauce separate and drizzle over just before serving to maintain the best texture.
- → How spicy is this dish?
The spice level is moderate and easily adjustable. With 1-2 teaspoons of sriracha, it offers a pleasant warmth without being overwhelming. For a milder version, reduce the sriracha to ½ teaspoon. For more heat, increase to 2 teaspoons or add red pepper flakes.
- → What protein alternatives work well?
Shrimp is an excellent substitute and cooks even faster than chicken. For vegetarian options, try crispy tofu cubes, cauliflower florets, or chickpeas. Each alternative absorbs the Bang Bang sauce beautifully while maintaining great texture.
- → Can I use cauliflower rice instead?
Absolutely. Cauliflower rice is a fantastic low-carb alternative that soaks up the flavorful sauce. Simply steam or sauté the cauliflower rice until tender but not mushy, about 5-7 minutes, before assembling your bowls.
- → What other vegetables can I add?
Edamame, bell peppers, snap peas, and shredded Brussels sprouts all work wonderfully. Roasted vegetables like sweet potato or broccoli also complement the spicy sauce. Feel free to use whatever fresh produce you have on hand.