Tasty Bang Bang Chicken

This filling Bang Bang Chicken Bowl has been my go-to dinner fix when I'm craving something tasty but can't spend all night cooking. The mix of juicy chicken, fresh veggies, and that addictive creamy spicy sauce makes you feel like you're eating takeout without leaving home.

I came up with this dish when trying to use up some leftover chicken and rice. My family fell in love with it right away, and now they ask for it at least twice every month. The way everything feels in your mouth plus that crazy good sauce keeps everybody coming back for seconds.

Ingredients

• Boneless skinless chicken breast: Gives you clean protein and soaks up all the good flavors
• Cooked rice: Makes the perfect foundation. Try brown rice for extra nutrients instead of white
• Mixed vegetables: Bring brightness, health benefits and snap. I go for carrots, bell peppers and broccoli
• Olive oil: Used for cooking adds light flavor that doesn't take over the meal
• Mayonnaise: Forms the smooth base for the sauce. Don't skimp on cheap mayo here
• Sriracha: Brings the kick this dish is known for. Put more or less depending on how hot you want it
• Honey: Cuts through the spiciness with its natural sugar. Grab some from nearby farms for better taste
• Garlic powder: Adds rich flavor notes without the sharpness you get from fresh cloves
• Lime juice: Adds a zingy pop that pulls everything together. Always go for freshly squeezed

How To Make Bang Bang Chicken Bowl

Rice Preparation:

Get your rice going according to what the package says, using your rice cooker or pot on the stove. Want more flavor? Try chicken broth instead of water. Let it sit covered for 5 minutes after it's done to get the texture just right.

Chicken Preparation:

Chop your chicken breast into same-sized 1-inch chunks. Add plenty of salt and pepper all over. Making sure all pieces are the same size means they'll cook evenly and you won't end up with some dry bits while others aren't done yet.

Chicken Cooking:

Warm up your olive oil in a big pan until it's hot but not smoking. Put in your seasoned chicken pieces with space between them so they can brown properly. Cook them for 6-8 minutes, flipping now and then until they're golden on different sides and reach 165°F inside. You want them juicy with slightly browned outsides.

Sauce Creation:

Mix mayonnaise, sriracha, honey, garlic powder, and lime juice in a bowl. Stir until it's totally smooth and one color throughout. You should end up with a light orange sauce. Give it a taste and tweak it if needed – more sriracha if you want it spicier or more honey to make it sweeter.

Vegetable Addition:

Toss your mixed veggies into the same pan with your cooked chicken. Keep stirring for 2-3 minutes. You want them to stay a bit crunchy, not get mushy. They should still look bright and have some snap when you bite them.

Final Assembly:

Take the pan off the heat and pour your sauce over everything. Gently mix until all the chicken and veggies are covered in the creamy sauce. Put some cooked rice in each bowl, then top with your saucy chicken and veggie mix. The warmth from what you just cooked will heat the sauce perfectly.

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Sriracha really makes this dish special. I found out how amazing it can be beyond just a table sauce when I was playing around with Asian-inspired cooking. Even my husband, who usually stays away from hot foods, shocked himself by asking for more and wanting extra sauce on the side. That's when I knew this meal would become a regular at our dinner table.

Storage and Reheating

Your Bang Bang Chicken Bowl will stay good in the fridge for up to 3 days if you keep it in sealed containers. If you're making it for future meals, it's best to store the sauce apart from everything else. When you warm it up, add a few water drops on the rice before microwaving so it doesn't get dry. Funny enough, the flavors often get better after sitting together overnight, making day-two leftovers sometimes tastier than when you first made it.

Easy Substitutions

You can switch things up in this recipe based on your diet needs or what's in your kitchen. Want something lighter? Use Greek yogurt for half the mayo. Trying to cut carbs? Cauliflower rice works great instead of regular rice. Need a meatless option? Plant-based chicken alternatives fit right in. Looking for different flavors? Sweet chili sauce can replace sriracha if you want less heat but still want that sweet-spicy kick.

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Serving Suggestions

This bowl tastes great by itself, but adding extra toppings makes it even better. Try some sliced avocado for extra creaminess, sprinkle on toasted sesame seeds for a nutty crunch, or add cucumber slices for a cool fresh element. For a fancy presentation, use wide, shallow bowls and arrange each part separately before pouring the sauce over. This makes your meal look amazing and lets everyone mix things their own way.

Frequently Asked Questions

→ Can I swap the chicken for something else?

Absolutely! Use shrimp, tofu, or beef instead. Just adjust cooking times to ensure it's fully cooked.

→ What veggies work best for this?

Try broccoli, carrots, and bell peppers. If you prefer, zucchini, snap peas, or mushrooms are good swaps too.

→ How do I tone down the spice level?

Reduce the sriracha or try a milder chili sauce. Adding extra honey also balances the heat well.

→ Is there an alternative to mayo for the sauce?

Sure! Greek yogurt or a dairy-free mayo will still give it a creamy texture and taste great.

→ Can I prep this ahead of time?

Definitely. Cook the chicken, veggies, and sauce separately. Store them in the fridge and reheat when ready to enjoy.