Bang Bang Chicken Bowl

Bang Bang Chicken Bowls are colorful, fresh, and bursting with bold flavor. Tender chicken pieces are coated in a creamy, sweet, and mildly spicy bang bang sauce, then served over warm rice with crisp vegetables and creamy avocado.

This dish is a feast for the eyes and the palate crunchy cabbage, juicy cucumber, sweet carrot, and rich avocado balance perfectly against the savory-sweet chicken. Whether you’re serving it for dinner or prepping lunches for the week, the combination of textures and flavors will have you hooked.

Why You’ll Love This Bang Bang Chicken Bowl

Bang Bang Chicken Bowls are fresh, flavorful, and endlessly customizable. The creamy-sweet-spicy sauce coats juicy chicken perfectly, while crunchy vegetables and creamy avocado add layers of texture.

It’s vibrant, easy to prepare, and works as both a wholesome weeknight dinner and a meal prep champion. Once you try it, you’ll want to keep the bang bang sauce in your fridge for drizzling over everything from chicken tenders to roasted vegetables.

Ingredients

Bang Bang Sauce

• 1¼ cups (290 g) mayonnaise
• ⅔ cup (177 g) Thai sweet chili sauce
• 2 tablespoons honey
• 2 teaspoons Sriracha, or more to taste

Chicken

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Bang Bang Chicken Bowls

• 4 cups (744 g) prepared white rice, warmed, divided
• 2 cups (140 g) red cabbage, thinly sliced, divided
• 1 large carrot, julienned, divided
• 1 medium cucumber, halved and sliced, divided
• 1 large avocado, thinly sliced, divided
• Fresh cilantro, chopped for garnish
• Sesame seeds, for garnish

Step-by-Step Method

Step 1: Make the bang bang sauce

In a medium bowl, combine mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Whisk until smooth and taste to adjust spice level add more Sriracha if you prefer extra heat. Set aside.

Step 2: Prepare the chicken

Pat the cubed chicken dry with paper towels. Toss in a bowl with vegetable oil, paprika, garlic powder, salt, and black pepper until evenly coated.

Step 3: Cook the chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F / 74°C). Remove from heat.

Step 4: Coat the chicken in sauce

Transfer the cooked chicken to a large bowl. Pour half of the bang bang sauce over the chicken and toss until evenly coated. Reserve the remaining sauce for drizzling over the finished bowls.

Step 5: Assemble the bowls

Divide the warm rice between four bowls. Arrange the red cabbage, carrot, cucumber, and avocado in sections around the rice. Spoon the coated chicken into the center.

Drizzle with the extra bang bang sauce, then garnish with fresh cilantro and sesame seeds.

Step 6: Serve

Enjoy immediately while the chicken is warm and the vegetables are crisp.

Expert Tips for Success

• Crispier chicken: For an extra crunch, coat the chicken in cornstarch before pan-frying.

• Make it lighter: Substitute mayonnaise with Greek yogurt for a tangier, lighter sauce.

• Rice options: Use jasmine rice, brown rice, or cauliflower rice depending on your preference.

• Prep ahead: Make the sauce and cut vegetables up to a day ahead for quick assembly.

• Customize spice: The Thai chili sauce is sweet, so balance with extra Sriracha or even chili flakes for more heat.

Tasty Variations to Try

• Shrimp bowl: Swap chicken for pan-seared shrimp and coat with bang bang sauce.

• Asian slaw: Toss cabbage and carrot with rice vinegar and sesame oil for extra tang.

• Low-carb version: Serve over mixed greens instead of rice for a lighter meal.

• Grill version: Grill chicken pieces for smoky flavor and charred edges.

• Mango twist: Add diced mango for a fresh, tropical touch.

If you liked this recipe you’ll also love this Caribbean Shrimp Bowl​.

Serving Ideas

• Weeknight dinner: Serve in large bowls with extra sauce for dipping.

• Party platter: Make a build-your-own station so guests can customize their bowls.

• Picnic lunch: Pack ingredients separately and assemble on-site.

• Meal prep lunches: Portion into containers for easy grab-and-go meals.

• Healthy dinner: Serve over quinoa or farro for added fiber and nutrients.

Frequently Asked Questions

Can I use chicken thighs?

Yes, chicken thighs stay juicy and flavorful just adjust cooking time slightly if using bone-in pieces.

Can I make this dairy-free?

Absolutely. Use vegan mayonnaise for the sauce.

How long will leftovers last?

Store components separately in airtight containers in the fridge for up to 3 days. Assemble right before eating to keep vegetables crisp.

Can I make it ahead for meal prep?

Yes. Cook the chicken, prepare the sauce, and portion veggies and rice into containers. Add avocado and drizzle sauce just before serving.

Can I use frozen chicken?

Thaw completely before cooking so the pieces brown properly.

Bang Bang Chicken Bowls

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• Author: Emma Hart
• Total Time: 30
• Yield: 4 bowls 1x

Print Recipe

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Description

Vibrant and flavorful bowls featuring juicy chicken coated in creamy, sweet-spicy bang bang sauce, served over rice with crisp cabbage, carrot, cucumber, and creamy avocado. Perfect for quick dinners or meal prep.

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Ingredients

Scale 1x2x3x

Bang Bang Sauce
1¼ cups (290 g) mayonnaise

⅔ cup (177 g) Thai sweet chili sauce

2 tbsp honey

2 tsp Sriracha (or more to taste)

Chicken
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

1 tbsp vegetable oil

1 tsp paprika

1 tsp garlic powder

1 tsp kosher salt

½ tsp black pepper

Bowls
4 cups (744 g) cooked white rice

2 cups (140 g) red cabbage, thinly sliced

1 large carrot, julienned

1 medium cucumber, sliced

1 large avocado, thinly sliced

Fresh cilantro, chopped, for garnish

Sesame seeds, for garnish

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Instructions

1. Whisk mayonnaise, sweet chili sauce, honey, and Sriracha until smooth; set aside.
2. Pat chicken dry; toss with oil, paprika, garlic powder, salt, and pepper until coated.
3. Heat skillet over medium-high; cook chicken 6–8 minutes, turning occasionally, until golden and cooked through (165°F / 74°C).
4. Transfer chicken to bowl; toss with half the bang bang sauce; reserve remaining sauce for drizzling.
5. Divide rice among bowls. Arrange cabbage, carrot, cucumber, and avocado around rice. Spoon chicken in center.
6. Drizzle with remaining sauce; sprinkle cilantro and sesame seeds. Serve warm.

Notes

Coat chicken in cornstarch before frying for extra crispiness.

Substitute mayonnaise with Greek yogurt for lighter sauce.

Use jasmine, brown, or cauliflower rice for variety or low-carb option.

Prep sauce and veggies in advance for faster assembly.

Add more Sriracha for extra heat.

• Prep Time: 15
• Cook Time: 15
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 645
• Sugar: 21g
• Sodium: 1210mg
• Fat: 38g
• Saturated Fat: 6g
• Unsaturated Fat: 29g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 130mg

Keywords: bang bang chicken rice bowl, spicy chicken bowl, asian chicken meal prep, creamy chili chicken, thai inspired rice bowls