Introduction
Transform weeknight dinner from blah to BANG! with this ridiculously easy Bang Bang Chicken Bowl. Packed with bold flavor and incredible texture, this recipe takes mere minutes to assemble, proving that delicious doesn’t have to mean difficult. Perfect for busy weeknights, this recipe is your new go-to for a satisfying and flavorful meal.
Why This Works
This Bang Bang Chicken Bowl recipe works because it’s a perfect balance of spicy, creamy, and crunchy. The creamy sauce is incredibly addictive, and the crunchy toppings add a delightful textural contrast. It’s adaptable to whatever protein or veggies you have on hand, making it incredibly versatile and perfect for using up leftovers! Plus, it’s ready in under 30 minutes – a lifesaver for busy weeknights.
Key Ingredients
- 🐔 1 lb boneless, skinless chicken breasts
- 🥣 1/2 cup mayonnaise
- 🌶️ 1/4 cup sriracha (or more, to taste!)
- 🍯 2 tablespoons honey
- 🧄 2 cloves garlic, minced
- 🧅 1/4 cup green onions, thinly sliced
- 🥜 1/2 cup chopped peanuts (or cashews)
- 🥕 1 cup shredded carrots
- 🥦 1 cup broccoli florets
- 🍚 2 cups cooked rice
Instructions
1️⃣ Cook the Chicken: Cook chicken breasts until fully cooked through. You can grill, bake, pan-fry, or even use leftover rotisserie chicken for extra speed! Shred or chop the cooked chicken.
2️⃣ Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sriracha, honey, and minced garlic. Taste and adjust sriracha to your preferred level of spiciness.
3️⃣ Assemble the Bowls: Divide cooked rice evenly among bowls. Top with shredded chicken, Bang Bang sauce, shredded carrots, broccoli florets, and chopped peanuts (or cashews).
4️⃣ Garnish & Serve: Garnish with sliced green onions and serve immediately. Enjoy!
Handy Tips
- For extra-fast cooking, use pre-cooked chicken.
- If you don’t have fresh green onions, you can substitute with dried green onions.
- Feel free to adjust the amount of sriracha to your liking. Start with less and add more if needed.
- Roasting the broccoli florets before adding them to the bowl adds a lovely char and enhances the flavor.
Heat Control
This recipe requires minimal heat control. The focus is on cooking the chicken thoroughly (to an internal temperature of 165°F) and ensuring the sauce is well-combined. Overcooking the chicken will result in dry, tough meat, while undercooking is a food safety risk. Be sure to use a meat thermometer for accurate results.
Crunch Factor
The crunch factor comes from the peanuts (or cashews) and the raw vegetables, primarily the carrots and broccoli. Toasting the peanuts before adding them to the bowls will enhance their crunch. For extra crunch, consider adding some crispy fried onions or wonton strips.
Pro Kitchen Tricks
- Prep Ahead: Make the Bang Bang sauce ahead of time and store it in the refrigerator for up to 3 days.
- Double the Sauce: Make a double batch of the sauce and use it as a marinade for the chicken before cooking for extra flavor.
- Spice it Up: Add a pinch of red pepper flakes to the sauce for an extra kick.
Storage Tips
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. The rice and vegetables are best enjoyed fresh. Reheat gently before serving.
Gift Packaging Ideas
This Bang Bang Chicken Bowl is easily adaptable for gifting. Layer the ingredients in individual mason jars, with the sauce and chicken on the bottom. Include instructions for assembly and suggest a nice side salad or some crusty bread for serving.
Flavor Variations
🌟 Sesame Bang Bang: Add 1 tablespoon of sesame oil to the sauce and sprinkle toasted sesame seeds on top.
🌟 Mango Tango: Add 1/4 cup of diced mango to the bowl for a sweet and spicy twist.
🌟 Spicy Peanut: Use a spicy peanut butter instead of regular peanut butter.
🌟 Ginger Zing: Add 1 tablespoon of grated fresh ginger to the sauce.
Troubleshooting
- Dry Chicken: Ensure the chicken is cooked to an internal temperature of 165°F. Avoid overcooking.
- Bland Sauce: Add more sriracha or honey to adjust the flavor to your preference.
- Soggy Rice: Avoid adding the sauce to the rice until just before serving.
FAQ
- Can I use other vegetables? Absolutely! Feel free to use any vegetables you like, such as bell peppers, snap peas, or edamame.
- Can I make this ahead of time? You can prep the sauce and cook the chicken ahead of time, but assemble the bowls just before serving to prevent the rice from becoming soggy.
- What kind of rice is best? Long-grain white rice works well, but you can also use brown rice or quinoa.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free. Be sure to check the labels of any ingredients you’re using to confirm.
- How spicy is this recipe? The spiciness level depends on how much sriracha you add. Start with a small amount and gradually increase to your desired level of heat.
Conclusion
This Bang Bang Chicken Bowl is a game-changer for busy weeknights. It’s quick, easy, delicious, and completely customizable. Give it a try and let us know what you think! Share your creations with us on social media using #BangBangChickenBowl! Enjoy!
30-Minute Bang Bang Chicken Bowls: Weeknight Winner!
A quick and flavorful dish featuring crispy chicken tossed in a spicy sauce served over rice and fresh veggies.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/4 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha sauce
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- In a bowl, toss chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes.
- In a separate bowl, mix together mayonnaise, sweet chili sauce, and sriracha to create the bang bang sauce.
- Once the chicken is cooked, reduce heat to low and add the bang bang sauce to the skillet. Stir well to coat the chicken evenly.
- To assemble the bowls, divide the cooked rice among four bowls. Top with bang bang chicken, shredded carrots, and sliced cucumbers.
- Garnish each bowl with chopped green onions and sesame seeds. Serve immediately.
Tips
- For extra crunch, consider adding chopped nuts or crispy fried onions on top.
- Adjust the level of spiciness by altering the amount of sriracha in the sauce.