I whipped together tender cubes of chicken coated in a creamy, spicy‑sweet bang bang sauce, nestled over fluffy rice and crisp veggies. It's a quick and satisfying bowl perfect for weeknight dinners. Bang Bang Chicken Bowl: A Flavor Explosion for Beginner Cooks

Why You’ll Love This Recipe

I love that it delivers big flavor with minimal fuss—just a handful of pantry staples come together in under an hour. The contrasting textures of tender chicken, crunchy veggies, and velvety sauce keep every bite exciting. Plus, it's beginner‑friendly and easy to adapt for different tastes and dietary needs.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Bang Bang Sauce

Mayonnaise
Sweet chili sauce
Honey
Sriracha (adjust for heat level)

For the Chicken

Boneless, skinless chicken breast, cubed
Vegetable oil
Paprika
Garlic powder
Salt and pepper

For the Bowl

Cooked white or jasmine rice
Red cabbage, thinly sliced
Carrot, julienned
Cucumber, sliced
Avocado, thinly sliced
Fresh cilantro and sesame seeds, for garnish

Directions

Make the bang bang sauce. In a bowl, combine mayo, sweet chili sauce, honey, and sriracha. Stir well and set aside.
Season the chicken. Toss cubed chicken with oil, paprika, garlic powder, salt, and pepper until evenly coated.
Cook the chicken. Air fry at 400 °F for 11–12 minutes, flipping once, until golden and cooked through. (Alternatively, sauté in a skillet for 8–10 minutes.)
Toss with sauce. Transfer hot chicken to a bowl, add about half the sauce, and toss to coat.
Assemble the bowls. Divide rice among bowls. Arrange cabbage, carrot, cucumber, and avocado. Top with sauced chicken and drizzle remaining sauce. Garnish with cilantro and sesame seeds. Serve immediately.

Servings and timing

Serves: 4 bowls
Prep time: 30 minutes
Cook time: 10–12 minutes
Total time: ~40 minutes

Note: If your source didn’t include this info, I referenced similar recipes to confirm timing and yield.

Variations

Lower‑carb option: Swap rice for cauliflower rice or quinoa.
Vegetarian swap: Use air‑fried tofu cubes seasoned the same way.
Different protein: Shrimp or chicken thighs work beautifully, with adjusted cook times.
Spice level: Increase the Sriracha or add red pepper flakes, or mellow it with extra honey or yogurt.

Storage/reheating

Store chicken, rice, veggies, and sauce separately in airtight containers for best texture—lasts 3–4 days in the fridge.
Reheat chicken in the air fryer or skillet (3–5 minutes at 350 °F) to keep it crispy, or microwave gently.
Rice reheats well in the microwave.
Veggies are fresh, so add them cold when serving.
Sauce stays good for up to a week in the fridge.

FAQs

### Can I make this ahead for meal prep?

Yes—I like to prep components separately and assemble bowls when I’m ready. Chicken and rice last 3–4 days in the fridge.

### How spicy is it?

It has a mild‑medium kick. I adjust the Sriracha based on how heat‑lovers or sensitive folks around me are feeling.

### What if I don’t have an air fryer?

No problem—I cook the chicken in a skillet over medium‑high heat for about 8–10 minutes until golden and fully cooked.

### Can I use Greek yogurt instead of mayo?

Absolutely! Greek yogurt (or a blend of Greek yogurt and mayo) makes the sauce a bit lighter and tangier.

### What’s a good substitute for rice?

Cauliflower rice or cooked quinoa are excellent low‑carb swaps, and they soak up the sauce well.

Conclusion

This bang bang chicken bowl has become a go‑to in my kitchen—I love how easy it is, how vibrant it looks, and how every bite bursts with flavor. It's versatile enough to suit lots of tastes, yet simple enough to whip up on hectic weeknights. I hope you enjoy putting it together as much as I do!

Bang Bang Chicken Bowl: A Flavor Explosion for Beginner Cooks

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Author: Sue
Prep Time: 30 minutes
Cook Time: 10–12 minutes
Total Time: 40 minutes
Yield: 4 bowls
Category: Dinner
Method: Air Frying or Sautéing
Cuisine: Asian Fusion
Diet: Low Calorie

Print Recipe

Description

Tender chicken coated in creamy, spicy-sweet bang bang sauce, served over rice with crisp veggies.

Instructions

Make the bang bang sauce. In a bowl, combine mayo, sweet chili sauce, honey, and sriracha. Stir well and set aside.
Season the chicken. Toss cubed chicken with oil, paprika, garlic powder, salt, and pepper until evenly coated.
Cook the chicken. Air fry at 400°F for 11–12 minutes, flipping once, until golden and cooked through. (Alternatively, sauté in a skillet for 8–10 minutes.)
Toss with sauce. Transfer hot chicken to a bowl, add about half the sauce, and toss to coat.
Assemble the bowls. Divide rice among bowls. Arrange cabbage, carrot, cucumber, and avocado. Top with sauced chicken and drizzle remaining sauce. Garnish with cilantro and sesame seeds. Serve immediately.

Notes

For a lower-carb option, swap rice for cauliflower rice or quinoa.
Vegetarian swap: Use air-fried tofu cubes seasoned the same way.
Different protein: Shrimp or chicken thighs work beautifully, with adjusted cook times.
For spice level adjustments, increase the Sriracha or add red pepper flakes, or mellow with extra honey or yogurt.
Store chicken, rice, veggies, and sauce separately in airtight containers for best texture, lasting 3–4 days in the fridge.
Reheat chicken in the air fryer or skillet (3–5 minutes at 350°F) to keep it crispy, or microwave gently.
Rice reheats well in the microwave. Veggies should be added cold when serving.
Sauce lasts up to a week in the fridge.