There’s something so comforting about a hearty bowl meal—it’s customizable, colorful, and perfect for busy weeknights.

This Bang Bang Chicken Bowl is one of my go-to favorites because it’s quick, beginner-friendly, and tastes like takeout at home. Juicy chicken, crisp veggies, fluffy rice, and a creamy-sweet-spicy sauce come together in just 25 minutes.

Whether you’re new to cooking or just need a no-fuss dinner idea, this recipe will show you how simple ingredients can create bold, restaurant-worthy flavor.

Why You’ll Love It

• Beginner-friendly: Easy steps with simple ingredients.
• Quick: Ready in 25 minutes.
• Customizable: Swap in your favorite rice, veggies, or spice level.
• Balanced flavors: Creamy, spicy, sweet, and tangy all in one bite.

Ingredients (4 servings)

For the bowl:

• 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
• 1 cup cooked rice (white, brown, or cauliflower)
• 1 cup mixed veggies (broccoli, bell peppers, carrots, or your choice)
• 2 tbsp olive oil
• Salt & pepper, to taste

For the Bang Bang Sauce:

• ½ cup mayonnaise
• 2 tbsp sriracha (adjust for spice level)
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp lime juice

Step-by-Step Instructions

1. Cook the rice
   Prepare rice according to package instructions. (Tip: a rice cooker makes this foolproof.)
2. Season the chicken
   Cut chicken into bite-sized chunks. Season with salt and pepper. Smaller pieces cook faster and stay juicy.
3. Sauté the chicken
   Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–8 minutes until golden and fully cooked (165°F internal temperature).
4. Mix the sauce
   In a small bowl, whisk together mayonnaise, sriracha, honey, garlic powder, and lime juice. Taste and adjust—more sriracha for heat, more honey for sweetness.
5. Add the vegetables
   Toss your veggies into the skillet with the chicken. Cook for 2–3 minutes until slightly tender but still crisp.
6. Combine & serve
   Remove from heat and pour the sauce over chicken and veggies. Stir well to coat. Serve over rice, garnished with green onions, sesame seeds, or a drizzle of extra sriracha.

Tips for Success

• Don’t overcrowd the pan—cook chicken in batches for better browning.
• Use pre-cut veggies or frozen mixes to save prep time.
• Swap rice for quinoa or cauliflower rice for a lighter bowl.
• Store leftovers in the fridge (airtight container) for up to 3 days. Reheat gently before serving.

Serving Ideas

Make it your own! Try topping your bowl with:

• Sliced avocado for creaminess
• Fresh cilantro or green onions for brightness
• Sesame seeds for crunch
• A side of cucumber salad for a cool contrast

Final Thoughts

This Bang Bang Chicken Bowl proves that bold flavors don’t require complicated steps. It’s the perfect recipe to build confidence in the kitchen while enjoying a healthy, customizable meal. Mix it up with your favorite veggies or rice and make it your own—this one’s guaranteed to be on repeat!

Bang Bang Chicken Bowl (Easy & Flavor-Packed!)

There’s something so comforting about a hearty bowl meal—it’s customizable, colorful, and perfect for busy weeknights.

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Ingredients Method Notes

Ingredients

  

• For the bowl:
• 1 lb boneless skinless chicken breast (cut into bite-sized pieces)
• 1 cup cooked rice white, brown, or cauliflower
• 1 cup mixed veggies broccoli, bell peppers, carrots, or your choice
• 2 tbsp olive oil
• Salt & pepper to taste
• For the Bang Bang Sauce:
• ½ cup mayonnaise
• 2 tbsp sriracha adjust for spice level
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp lime juice

Method

 

1. Cook the rice
2. Prepare rice according to package instructions. (Tip: a rice cooker makes this foolproof.)
3. Season the chicken
4. Cut chicken into bite-sized chunks. Season with salt and pepper. Smaller pieces cook faster and stay juicy.
5. Sauté the chicken
6. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–8 minutes until golden and fully cooked (165°F internal temperature).
7. Mix the sauce
8. In a small bowl, whisk together mayonnaise, sriracha, honey, garlic powder, and lime juice. Taste and adjust—more sriracha for heat, more honey for sweetness.
9. Add the vegetables
10. Toss your veggies into the skillet with the chicken. Cook for 2–3 minutes until slightly tender but still crisp.
11. Combine & serve
12. Remove from heat and pour the sauce over chicken and veggies. Stir well to coat. Serve over rice, garnished with green onions, sesame seeds, or a drizzle of extra sriracha.

Notes

Tips for Success

Don’t overcrowd the pan—cook chicken in batches for better browning.

Use pre-cut veggies or frozen mixes to save prep time.

Swap rice for quinoa or cauliflower rice for a lighter bowl.

Store leftovers in the fridge (airtight container) for up to 3 days. Reheat gently before serving.

Serving Ideas

Make it your own! Try topping your bowl with:

Sliced avocado for creaminess

Fresh cilantro or green onions for brightness

Sesame seeds for crunch

A side of cucumber salad for a cool contrast