Description
Bang Bang Chicken Bowls are a quick, flavorful, and satisfying meal featuring tender chicken coated in a spicy, creamy bang bang sauce, served over a bed of rice or quinoa with fresh vegetables and herbs. Perfect for busy weeknights or meal prep, this recipe combines crunchy, creamy, spicy, and fresh elements for a delicious and customizable dinner option.
Ingredients
Scale
Protein and Coating
- 1 lb chicken breasts or thighs, sliced into bite-sized pieces
- 1 cup panko breadcrumbs or regular bread crumbs
Base
- 1 cup rice or quinoa (uncooked)
Bang Bang Sauce
- 1/2 cup mayonnaise (or vegan mayonnaise / Greek yogurt for dairy-free option)
- 2–3 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey or sugar
- 1 teaspoon fresh lime juice
Fresh Vegetables and Herbs
- 1/2 cucumber, thinly sliced
- 1 medium carrot, shredded
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Optional Garnishes
- Sesame seeds
- Extra lime wedges
Instructions
- Prepare the Sauce: In a small bowl, whisk together mayonnaise, sriracha, honey, and lime juice until smooth and well combined. Set aside while cooking the chicken.
- Cook the Chicken: Dip each chicken piece briefly into the prepared sauce, then coat it evenly with panko breadcrumbs. Pan-fry in a lightly oiled skillet over medium heat or bake at 400°F (200°C) until golden brown and cooked through, about 6-8 minutes per side for pan-frying or 15-20 minutes for baking. Ensure the chicken is crispy on the outside and juicy inside.
- Prepare the Base: Cook the rice or quinoa according to package instructions until fluffy and tender.
- Chop Fresh Veggies: While the chicken cooks, slice the cucumber, shred the carrot, and chop the green onions and cilantro to prepare fresh toppings.
- Assemble the Bowls: Place a serving of rice or quinoa in each bowl, top with crispy chicken pieces, drizzle generously with additional bang bang sauce, and finish with the fresh vegetables and herbs. Garnish with sesame seeds and a squeeze of fresh lime juice if desired.
Notes
- Use panko breadcrumbs for the crispiest coating.
- Do not overcook the chicken to keep it tender and juicy.
- Adjust the amount of sriracha in the sauce to control spice level according to your preference.
- Prepare the sauce and chop vegetables ahead of time for quicker meal assembly.
- Add fresh lime juice just before serving to enhance brightness and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying or Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg