I thrilled taste buds with a vibrant bowl of crispy chicken tossed in creamy, spicy‑sweet Bang Bang sauce, resting over warm rice and topped with fresh veggies—perfectly balanced and beginner‑friendly.

Bang Bang Chicken Bowl: A Flavor Explosion for Beginner Cooks

Why You’ll Love This Recipe

I love how this recipe delivers bold restaurant‑style flavor without needing fancy skills or equipment. With components like crispy chicken, creamy sauce, and crunchy veggies, every bite hits multiple textures. It’s also flexible—swap veggies, adjust spice, even make it ahead for quick meals.

ingredients

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

Boneless, skinless chicken breast (cut into 1‑in cubes)
Vegetable or avocado oil
Paprika, garlic powder, kosher salt & black pepper (to season chicken)
Mayonnaise
Thai sweet chili sauce
Honey
Sriracha (or more to taste)
Cooked white or jasmine rice
Red cabbage (thinly sliced)
Carrot (julienned)
Cucumber (sliced)
Avocado (sliced)
Fresh cilantro and sesame seeds for garnish

directions

Make the sauce: Whisk mayo, sweet chili sauce, honey, and Sriracha in a bowl; set aside half for drizzling.
Season chicken: Toss chicken cubes with oil, paprika, garlic powder, salt, and pepper.
Cook chicken: Air‑fry at 400 °F for 11–12 min (flip halfway) until 165 °F internal. Alternatively, skillet‑cook for 8–10 min.
Coat chicken: Toss cooked chicken with half the sauce.
Assemble bowls: Divide warm rice among bowls; top with cabbage, carrot, cucumber, chicken, and avocado.
Finish & serve: Drizzle remaining sauce, garnish with cilantro and sesame seeds, and serve immediately.

Servings and timing

Makes 4 bowls
Prep time: ~10 minutes
Cook time: ~10–12 minutes
Total time: ~25–30 minutes

Variations

Swap white rice for brown rice, quinoa, or cauliflower rice for nutritional tweaks.
Spice it up by adding more Sriracha or red pepper flakes.
Try Greek yogurt or avocado mayo instead of regular mayo for a lighter sauce.
Use chicken thighs, shrimp, or tofu in place of chicken.
Add veggies like bell peppers, steamed broccoli, or snap peas for extra color and crunch.

storage/reheating

I store sauce, rice, chicken, and veggies separately in the fridge. They stay fresh for up to 4 days.

Reheat chicken/rice in the microwave or skillet until hot—chicken stays crisp in an air fryer (350 °F, 3–5 min).
Veggies and avocado are best fresh—but cucumber and cabbage hold well.
Keep extra sauce in a sealed container for up to 5 days; stir before using.

FAQs

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

I simply pan‑fry the seasoned chicken in oil over medium‑high heat for about 8–10 minutes until golden and cooked through.

### How spicy is the Bang Bang sauce, and can I adjust it?

The sauce delivers mild‑to‑medium heat from Sriracha. I can adjust spiciness by reducing or increasing it—or omitting it entirely for a sweet version.

### Can I meal prep this ahead?

Absolutely—I prep the sauce and chicken up to 3 days in advance. Veggies get prepped a day early. Then just reheat components and assemble bowls.

### Can I make this low-carb?

Yes—I swap regular rice for cauliflower rice and reduce honey or use a low-carb sweetener. All other parts are carb‑friendly.

### Is the sauce dairy-free and gluten-free?

Yes, it’s dairy‑free. Most ingredients are naturally gluten‑free, but I double‑check labels (especially on sweet chili or mayonnaise) to be sure.

Conclusion

I always find this Bang Bang Chicken Bowl an exciting, satisfying meal that’s quick to make and endlessly customizable. It blends bold sweet‑spicy flavors, gratifying textures, and healthy ingredients—all ready in under half an hour. Whether for a weeknight dinner or meal prep, it’s a delicious, versatile winner that keeps bringing me back for more.