Bang Bang Chicken Bowl
This Bang Bang Chicken Bowl features tender chicken, fresh vegetables, and a creamy sauce.
Equipment
- Skillet
- Mixing bowl
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts about 1.5 pounds total
- 1 tablespoon olive oil
For the Sauce
- ¼ cup mayonnaise real mayo preferred for best texture
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha adjust to taste, start with less if heat-sensitive
- 1 teaspoon honey
- 1 clove garlic minced, fresh preferred
- 1 tablespoon lime juice fresh is best
For the Bowl
- 2 cups cooked rice white, brown, or cauliflower rice – prepare ahead or use leftover rice
- 1 cup shredded carrots
- 1 cup cucumber julienned (cut into thin matchstick strips), English cucumbers preferred
- 1 cup edamame shelled
- ¼ cup green onions sliced
- ¼ cup cilantro chopped
- 1 tablespoon sesame seeds
Instructions
- Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook until no longer pink, about 7-10 minutes per side. Remove from heat and let rest.
- In a mixing bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, garlic, and lime juice. Mix well.
- Once the chicken has cooled slightly, slice it into strips. In bowls, layer cooked rice, shredded carrots, cucumber, edamame, green onions, and cilantro. Top with sliced chicken and drizzle with sauce. Sprinkle sesame seeds on top.
Notes
You can adjust the amount of sriracha based on your heat preference. This bowl can be served warm or cold.