I can’t get enough of this Bang Bang Chicken Bowl, loaded with juicy chicken, crisp veggies, fluffy rice, and that spicy creamy sauce that steals the show. One bowl and dinner suddenly looks way more exciting.

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I’m obsessed with this Bang Bang Chicken Bowl because it hits every craving I usually try to satisfy with takeout: juicy chicken, crunchy freshness, saucy heat, and a little sweetness that keeps me going back for another bite. I love how the creamy bang bang sauce clings to everything without feeling boring or heavy.

And the contrast with cucumber is exactly why I keep craving it for dinner. Big flavor, low drama.

But still totally satisfying. I like meals that feel fun, fast, and loaded with texture, and this one checks every box for my weeknight appetite right now, too.

Ingredients

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Chicken keeps it filling, juicy, and weeknight-dinner level easy.
Cornstarch gives the chicken those crispy little edges everyone steals first.
Rice makes it cozy and turns the bowl into a real meal.
Romaine or cabbage adds crunch, freshness, and a little “I tried” energy.
Cucumber cools things down when the sauce gets spicy.
Carrot brings color, sweetness, and that fresh takeout-style bite.
Scallions add a sharp, oniony pop without being too much.
Cilantro is optional, but if you love it, it’s bright and fresh.
Sesame seeds add a tiny crunch that feels way fancier than it is.
Basically, the mayo makes the bang bang sauce creamy and rich.
Sweet chili sauce brings the sticky, sweet heat everyone expects.
Sriracha lets you control whether it’s mild or “grab water” spicy.
Honey or maple syrup balances the heat with a little sweetness.
Rice vinegar or lime juice keeps the sauce from feeling heavy.
Plus, garlic and soy sauce make everything taste deeper and more savory.

Ingredient Quantities

1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces

2 tablespoons cornstarch

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil or canola oil

3 cups cooked white rice or brown rice

3 cups shredded romaine lettuce or shredded cabbage

1 cup thinly sliced cucumber

1 medium carrot, julienned or shredded

3 scallions, thinly sliced

1/4 cup fresh cilantro leaves, optional

1 tablespoon toasted sesame seeds, optional

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 to 2 tablespoons sriracha, to taste

1 tablespoon honey or maple syrup

1 teaspoon rice vinegar or lime juice

1 teaspoon soy sauce

1 small garlic clove, minced or 1/4 teaspoon garlic powder

1 lime, cut into wedges for serving, optional

How to Make this

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1. Pat chicken dry and toss with cornstarch, kosher salt, and black pepper until evenly coated.

2. Whisk together mayonnaise, sweet chili sauce, sriracha (start with 1 tablespoon and add more to taste), honey or maple syrup, rice vinegar or lime juice, soy sauce, and minced garlic; set sauce aside.

3. Heat vegetable oil in a large skillet over medium high heat until shimmering.

4. Add chicken in a single layer and cook, stirring occasionally, until edges are golden and pieces are cooked through, about 6 to 8 minutes depending on size.

5. Remove skillet from heat and toss cooked chicken with about half the sauce to coat; reserve the remaining sauce for drizzling.

6. Divide cooked white or brown rice among bowls.

7. Top each bowl with shredded romaine lettuce or cabbage, julienned or shredded carrot, thinly sliced cucumber, and scallions.

8. Add the sauced chicken on top of the veggies and rice.

9. Drizzle remaining bang bang sauce over the bowls, then sprinkle with fresh cilantro leaves and toasted sesame seeds if using.

10. Serve with lime wedges for squeezing over the bowls and extra sriracha or sweet chili sauce on the side if desired.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Small bowl for sauce
5. Whisk
6. Measuring cups and spoons
7. Large skillet or frying pan
8. Tongs or a sturdy spatula
9. Paper towels
10. Rice cooker or saucepan and serving bowls

FAQ

Q: Can I make the bang bang sauce ahead of time?

A: Yes. Store the sauce in an airtight container in the refrigerator for up to 5 days. Stir well before using.

Q: How can I make this gluten free?

A: Use tamari or a gluten free soy sauce and ensure your sweet chili sauce is labeled gluten free. Cornstarch and rice are naturally gluten free.

Q: What can I use instead of mayonnaise?

A: Plain Greek yogurt or a vegan mayo both work. Greek yogurt makes the sauce tangier and lighter in calories.

Q: How do I adjust the heat level?

A: Start with 1 teaspoon of sriracha and taste. Add more up to 2 tablespoons to increase spiciness. You can also use less sweet chili sauce to reduce perceived heat.

Q: Can I swap the chicken for another protein?

A: Yes. Shrimp, tofu, or thinly sliced steak all work. Adjust cooking time: shrimp and tofu cook faster, steak depends on desired doneness.

Q: What are good make ahead and assembly tips?

A: Cook rice and chicken and store separately in the fridge for up to 3 days. Keep lettuce and crunchy veggies separate until serving. Reheat chicken and rice, then assemble and drizzle sauce right before eating.

Bang Bang Chicken Bowl – Easy Protein Dinner Idea Recipe Substitutions and Variations

Chicken (1 lb boneless skinless)
- Shrimp, peeled and deveined, cooked similarly for a quicker protein
- Extra-firm tofu, pressed and cubed, for a vegetarian option
- Tempeh, cubed and marinated, for a nutty, protein-rich swap
Cornstarch (2 tbsp)
- Arrowroot powder, 1:1, for a clear, glossy coating
- Tapioca starch, 1:1, for crispiness when frying or sautéing
- All-purpose flour, use 1.5 times the cornstarch amount for coating
Mayonnaise (1/2 cup)
- Greek yogurt, plain, for tang and fewer calories, use 1:1
- Mashed avocado, for a creamy, dairy-free base
- Vegan mayo, for a plant-based swap with similar texture
Cooked rice (3 cups)
- Quinoa, cooked, for extra protein and a nuttier flavor
- Cauliflower rice, sautéed briefly for a low-carb bowl
- Rice noodles or soba, for a noodle bowl variation

Pro Tips

1) Toss the chicken in the cornstarch right before cooking and give it a gentle shake to remove excess. That light coating crisps up fast in a hot pan and keeps the chicken juicy without becoming gummy.

2) Taste and adjust the sauce as you mix it. Start with less sriracha and honey, then add more until you hit a sweet, spicy, and tangy balance that you like. A tiny splash more rice vinegar or lime juice brightens everything instantly.

3) Get the pan hot and don’t overcrowd it. Cook the chicken in a single layer so pieces brown quickly; if the pan cools, the chicken steams instead of sears. Work in batches if needed, then toss everything with the sauce off the heat so the coating stays glossy rather than drying out.

4) Prep the cold elements ahead and keep textures varied. Thinly sliced cucumber and crisp shredded lettuce or cabbage bring freshness and contrast to the rich sauce. Reserve some sauce to drizzle at the end and sprinkle toasted sesame seeds and cilantro right before serving to keep them lively.

Bang Bang Chicken Bowl – Easy Protein Dinner Idea Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

724

kcal

Equipment: 1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Small bowl for sauce
5. Whisk
6. Measuring cups and spoons
7. Large skillet or frying pan
8. Tongs or a sturdy spatula
9. Paper towels
10. Rice cooker or saucepan and serving bowls

Ingredients

1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
2 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil or canola oil
3 cups cooked white rice or brown rice
3 cups shredded romaine lettuce or shredded cabbage
1 cup thinly sliced cucumber
1 medium carrot, julienned or shredded
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves, optional
1 tablespoon toasted sesame seeds, optional
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 to 2 tablespoons sriracha, to taste
1 tablespoon honey or maple syrup
1 teaspoon rice vinegar or lime juice
1 teaspoon soy sauce
1 small garlic clove, minced or 1/4 teaspoon garlic powder
1 lime, cut into wedges for serving, optional

Directions

Pat chicken dry and toss with cornstarch, kosher salt, and black pepper until evenly coated.
Whisk together mayonnaise, sweet chili sauce, sriracha (start with 1 tablespoon and add more to taste), honey or maple syrup, rice vinegar or lime juice, soy sauce, and minced garlic; set sauce aside.
Heat vegetable oil in a large skillet over medium high heat until shimmering.
Add chicken in a single layer and cook, stirring occasionally, until edges are golden and pieces are cooked through, about 6 to 8 minutes depending on size.
Remove skillet from heat and toss cooked chicken with about half the sauce to coat; reserve the remaining sauce for drizzling.
Divide cooked white or brown rice among bowls.
Top each bowl with shredded romaine lettuce or cabbage, julienned or shredded carrot, thinly sliced cucumber, and scallions.
Add the sauced chicken on top of the veggies and rice.
Drizzle remaining bang bang sauce over the bowls, then sprinkle with fresh cilantro leaves and toasted sesame seeds if using.
Serve with lime wedges for squeezing over the bowls and extra sriracha or sweet chili sauce on the side if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.