I first made this Bang Bang Chicken Bowl on a hectic weeknight and it immediately became the lunch I crave when I want something bright, saucy, and fast. It pairs tender pan-seared chicken with jasmine rice, crunchy veggies, and a creamy, sweet-heat mayo drizzle that feels indulgent without fuss. If you like approachable, family-friendly bowls that come together in under 30 minutes, you might also enjoy buffalo chicken bowls for another quick protein-forward option.

Why you’ll love this dish

This bowl hits a lot of mealtime sweet spots. It is quick enough for weeknights, budget-friendly, and easily customized for picky eaters. The spicy mayo gives you a restaurant-style finish with minimal effort. Make it when you want a filling meal that still feels fresh and colorful.

"A perfect balance of creamy, spicy, and crisp—my go-to when I need dinner on the table fast."

It’s also great for meal prep: cook a batch of rice and chicken once, then mix and match veggies and sauces through the week.

Step-by-step overview

Before you get chopping, here is the simple flow so you know what to expect:

1. Cook the jasmine rice.
2. Whisk together the spicy mayo drizzle.
3. Pan-sear seasoned chicken until it reaches a safe internal temperature, then slice.
4. Build bowls with rice, chicken, and fresh veggies.
5. Finish with the spicy mayo and green onions.

This quick outline helps you multitask efficiently—start the rice first, make the sauce while the chicken cooks, and chop veggies last.

What you’ll need

• 2 cups cooked jasmine rice (about 1 cup uncooked)
• 1 lb boneless, skinless chicken breasts
• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha, or to taste
• 1 cup fresh veggies, sliced or chopped (bell peppers, cucumbers, carrots work well)
• Salt and pepper to taste
• Green onions, sliced for garnish

Notes and substitutions: swap mayonnaise for Greek yogurt for a tangier, lighter drizzle. If you prefer less heat, cut the sriracha to 1/2 tablespoon. Use leftover cooked rice or rotisserie chicken to speed things up.

Step-by-step instructions

1. Prepare the rice. Cook jasmine rice according to package directions. Keep it warm.
2. Make the spicy mayo. In a small bowl, whisk mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust heat.
3. Season the chicken. Pat breasts dry and season both sides with salt and pepper.
4. Cook the chicken. Heat a skillet over medium heat with a little oil. Add chicken and cook about 6 to 7 minutes per side, until the thickest part reads 165°F on an instant-read thermometer. Remove and rest 5 minutes.
5. Slice the chicken. Slice against the grain into even pieces for tender bites.
6. Assemble the bowls. Spoon jasmine rice into bowls, add sliced chicken and fresh veggies.
7. Finish and garnish. Drizzle the spicy mayo over each bowl and sprinkle with green onions. Serve immediately.

Best ways to enjoy it

Serve these bowls family-style so everyone can add extras. Try:

• A squeeze of lime for brightness.
• A sprinkle of sesame seeds for texture.
• Pickled veggies or quick-pickled cucumbers for tang.

For a Mediterranean take at a later meal, swap the spicy mayo for tzatziki and try our Greek chicken bowls for inspiration.

Storage and reheating tips

Store components separately when possible for best texture. Put rice and sliced chicken in airtight containers in the fridge within two hours of cooking. Use within 3 to 4 days. To reheat: microwave in short bursts, stirring halfway, or warm slices in a skillet with a splash of water to avoid drying out. You can freeze cooked chicken for up to 2 months; thaw in the fridge overnight before reheating. Do not leave perishable food at room temperature longer than two hours.

Helpful cooking tips

• Pound thicker breasts to an even thickness for uniform cooking.
• Use an instant-read thermometer to ensure the chicken reaches 165°F.
• Let chicken rest 5 minutes after cooking so juices redistribute.
• Keep the spicy mayo in a sealed container up to 4 days in the fridge. Stir before using.
• For a crisp finish, sear chicken on high heat for the first 1 to 2 minutes per side, then lower the heat to finish cooking.

Creative twists

• Vegetarian: replace chicken with pan-fried tofu or crispy tempeh and increase the spicy mayo by a tablespoon for extra creaminess.
• Peanut-style: mix a spoonful of peanut butter into the spicy mayo for a nutty sauce.
• Bowl to wrap: warm tortillas or large lettuce leaves and fold the ingredients into handheld wraps.
• Rice swap: use brown rice or cauliflower rice for a fiber boost or lower carbohydrate option.

Common questions

How long does this recipe take from start to finish?

Active time is about 20 minutes, with total time around 25 to 30 minutes if you include rice cooking. Using leftover rice or pre-cooked chicken shortens the process.

Can I make the spicy mayo less spicy?

Yes. Reduce the sriracha to 1/2 tablespoon or omit it entirely and rely on the sweet chili sauce for mild heat. Add sriracha back in small increments until you hit your preferred level.

Is this safe to meal prep for lunches?

Absolutely. Store rice and chicken in separate airtight containers and keep veggies fresh in another container. Reheat rice and chicken, then assemble to keep veggies crisp. Use within 3 to 4 days.

Can I grill the chicken instead of pan-searing?

Yes, grilling or broiling works well. Cook until the internal temperature reaches 165°F. Grilling adds smoky flavor but may cook faster, so watch closely.