If you’ve ever wished dinner could magically appear after a long day, this Bang Bang Chicken Bowl might just be the next best thing. It’s quick, it’s vibrant, and it comes with a creamy sriracha sauce that tastes like it was made in your favourite Asian-inspired café. This easy chicken recipe is the kind of dish that works whether you’re feeding picky kids, hungry teens, or just yourself after a marathon of meetings. Plus, the prep is so simple that even if you’re new to cooking, this beginner-friendly dinner won’t scare you off.
The beauty of this recipe? It gives you a complete meal in one bowl—tender chicken, fluffy rice, crunchy veggies, and that dreamy, slightly spicy, slightly sweet sauce. Think of it as comfort food with a kick.
Why You’ll Love This Bang Bang Chicken Bowl
- Quick: Dinner on the table in under 30 minutes.
- Flexible: Works with white rice, brown rice, or even cauliflower rice.
- Balanced: Protein, veggies, carbs, and flavor all in one bowl.
- Family-friendly: Easy to adjust the spice level so everyone’s happy.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup cooked rice (white, brown, or cauliflower)
- 1 cup mixed veggies (broccoli, bell peppers, carrots)
- 2 tbsp olive oil
- Salt and pepper to taste
For the sauce:
- 1/2 cup mayonnaise
- 2 tbsp sriracha
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp lime juice
How to Make It
- Cook rice according to package directions. Keep warm.
- Cut chicken into bite-sized cubes. Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes until golden and fully cooked (165°F).
- In a bowl, whisk mayonnaise, sriracha, honey, garlic powder, and lime juice.
- Add mixed veggies to the skillet with chicken. Stir-fry 2–3 minutes until crisp-tender.
- Remove from heat, toss chicken and veggies with sauce.
- Serve over rice with optional garnishes like green onions or extra sriracha.
Tips for the Best Bang Bang Chicken Bowl
- Sauce control: If you love spice, add extra sriracha. If not, dial it back and use more honey.
- Veggie swap: Use what’s in your fridge—snap peas, zucchini, or even frozen stir-fry mix.
- Rice shortcut: Microwaveable rice packs are lifesavers for busy nights.
- Make it lighter: Swap mayo for Greek yogurt in the sauce. Still creamy, just a bit tangier.
Don’t stress if your sauce looks a little too thick at first—once it coats the hot chicken and veggies, it loosens up perfectly.
My Personal Take on This Dish
This recipe has become my weeknight superhero. I first made it after a grocery trip where I realized I had chicken, leftover rice, and half a bag of veggies staring at me from the fridge. I wanted something fun (because plain chicken and rice wasn’t cutting it), and the creamy sriracha sauce was born out of pure “let’s see what happens.” Now, it’s the dish my family actually asks me to make, which is saying a lot in a house where someone always has an opinion about dinner.
What to Serve with Your Bang Bang Chicken Bowl
Honestly, this dish is pretty complete on its own. But if you want to round things out:
- Fresh side: A cucumber salad or sesame-dressed slaw adds freshness.
- Extra carbs: Garlic naan or steamed dumplings for a little indulgence.
- Cool-down factor: Serve with a side of plain yogurt or ranch if someone isn’t big on spice.
- Beverage pairing: Sparkling water with lime or a chilled white wine complements the spicy chicken beautifully.
How to Store Leftovers
If you happen to have leftovers (rare in my house), here’s how to keep them tasty:
- Fridge: Store in an airtight container for up to 3 days. Keep rice separate if you can.
- Reheat: Microwave in short bursts with a splash of water to keep rice fluffy. Or warm gently in a skillet.
- Freezer: You can freeze the chicken and veggies (without the sauce) for up to 2 months. Thaw overnight, then add fresh sauce when serving.
The sauce doesn’t freeze well because of the mayo, so whip up a new batch when you’re ready to eat.
FAQs
Can I substitute the chicken?
Yes! Try shrimp, tofu, or even crispy chickpeas for a vegetarian version.
Is this too spicy for kids?
Not if you cut back on the sriracha. You can always drizzle extra on your own bowl for heat.
Can I meal prep this recipe?
Absolutely. Cook the chicken, veggies, and rice ahead of time, then store separately. Add sauce right before eating to keep everything fresh.
What if I don’t have lime juice?
Lemon juice works just fine. It just needs a little citrusy brightness.
How can I make it healthier?
Use cauliflower rice, swap mayo for Greek yoghurt, or load up on extra veggies.
Whether you’re after a quick weeknight fix or a dish that feels a little more special, this Bang Bang Chicken Bowl will hit the spot. It’s the kind of easy chicken recipe that makes you feel like you’ve pulled off something fancy without breaking a sweat. The best part? That creamy sriracha sauce ties it all together, giving you a bowlful of flavour that’s equal parts comforting and exciting.
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Bang Bang Chicken Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Bang Bang Chicken Bowl is a quick, flavour-packed dinner ready in just 25 minutes. Juicy chicken, fluffy rice, crisp veggies, and a creamy sriracha sauce come together for a balanced meal that’s spicy, slightly sweet, and completely satisfying. Perfect for busy weeknights or beginner cooks looking for a family-friendly dish with restaurant-style taste.
Ingredients
For the Bowl:
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1 lb (450 g) boneless, skinless chicken breast, cubed
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1 cup (200 g) cooked rice (white, brown, or cauliflower)
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1 cup (150 g) mixed veggies (broccoli, bell peppers, carrots)
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2 tbsp (30 ml) olive oil
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Salt and pepper, to taste
For the Sauce:
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½ cup (120 g) mayonnaise
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2 tbsp (30 ml) sriracha
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1 tbsp (15 ml) honey
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1 tsp (5 g) garlic powder
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1 tsp (5 ml) lime juice
Instructions
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Cook rice according to package directions. Keep warm.
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Cube the chicken and season with salt and pepper.
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Heat olive oil in a skillet over medium-high. Cook chicken 6–8 minutes, stirring occasionally, until golden brown and fully cooked (165°F / 74°C).
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Whisk together mayonnaise, sriracha, honey, garlic powder, and lime juice in a bowl.
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Add mixed veggies to the skillet with chicken. Stir-fry 2–3 minutes until crisp-tender.
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Remove from heat, toss chicken and veggies with sauce.
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Serve over rice. Garnish with green onions or extra sriracha, if desired.
Notes
Adjust spice by changing the sriracha-to-honey ratio.
Swap veggies for whatever you have on hand (zucchini, snap peas, or frozen stir-fry mix).
Use microwaveable rice for an even faster meal.
Substitute Greek yogurt for mayonnaise for a lighter, tangier sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Dinner
- Method: Stovetop
- Cuisine: Asian-inspired / Fusion