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Bang Bang Chicken Bowl

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A quick and satisfying chicken bowl featuring seared chicken, crunchy vegetables, and a creamy sweet-spicy sauce served over rice.

Ingredients

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  • 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 2 cups cooked rice (white or brown)
  • 1 cup broccoli florets (trimmed)
  • 1 red bell pepper, sliced
  • 1 carrot, julienned or thinly sliced
  • 3 green onions, chopped (reserve some for garnish)
  • 1/2 cup mayonnaise (or plain Greek yogurt)
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • Salt and pepper to taste
  • 2 tablespoons oil (for cooking)
  • Sesame seeds (for garnishing)

Instructions

  1. Prep the chicken by cutting the breasts into bite-sized pieces and seasoning lightly with salt and pepper.
  2. Heat a large skillet over medium heat and add the oil. When shimmering, add the chicken in a single layer. Cook for 5 to 7 minutes until golden and the internal temperature reaches 165°F (74°C). Remove from skillet.
  3. Sauté the vegetables in the same skillet: add broccoli, bell pepper, and carrot. Cook for 3 to 5 minutes until tender yet crisp, seasoning with a pinch of salt.
  4. Make the sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until smooth. Adjust seasoning to taste.
  5. Combine: Return the chicken to the skillet, pour the sauce over and stir for 1 to 2 minutes until heated through.
  6. Prepare rice by dividing it among bowls.
  7. Assemble: Spoon the chicken and vegetable mixture over the rice.
  8. Garnish with chopped green onions and sesame seeds. Serve hot.

Notes

For less heat, reduce Sriracha to 1/2 teaspoon. For crispy chicken, toss in cornstarch before cooking. Leftovers are great as a sandwich spread.

Nutrition

Find it online: https://www.simplefamilydishes.com/bang-bang-chicken-bowl-3/