Description
A flavorful and easy Bang Bang Chicken Bowl combining tender, skillet-cooked chicken tossed in a creamy, spicy sauce, served over a bed of warm rice and garnished with fresh cilantro. Perfect for a quick and satisfying weeknight meal with a balance of sweet, spicy, and tangy flavors.
Ingredients
Scale
Chicken and Rice
- 1 lb chicken breast, cubed
- 1 tablespoon olive oil
- 1 cup cooked rice
Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh cilantro, for garnish
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the cubed chicken and cook for 6-8 minutes, stirring occasionally, until the chicken pieces are golden brown and fully cooked through.
- Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, soy sauce, garlic powder, salt, and pepper until smooth and well combined.
- Coat the Chicken: Once the chicken is fully cooked, transfer it to a mixing bowl and toss with the prepared sauce until the chicken is evenly coated in the creamy, spicy mixture.
- Serve: Spoon the saucy chicken over a bed of warm cooked rice. Garnish generously with fresh cilantro leaves for a bright, herbal finish. Serve immediately.
Notes
- Adjust the spiciness by adding more or less sriracha according to your taste.
- Use brown rice or quinoa for a healthier grain option.
- For extra flavor, marinate chicken in a bit of garlic powder and soy sauce before cooking.
- This recipe can be doubled easily for meal prep or family dinners.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
