Go Back
Bang bang chicken rice bowl with rice, chicken, crunchy vegetables, and creamy sauce.
Jake_Miller

Bang Bang Chicken Rice Bowl

This bang bang chicken rice bowl turns tender chicken, fluffy rice, crunchy vegetables, and a creamy sweet-spicy sauce into an easy lunch or dinner. It has takeout-style flavor, works well for meal prep, and can be adjusted to your preferred spice level.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless skinless chicken breast or boneless skinless chicken thighs cut into bite-size pieces
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt optional, adjust to taste
  • 1 tbsp neutral cooking oil for skillet cooking, if needed
Rice Bowl Base
  • 4 cups cooked rice white rice, jasmine rice, brown rice, or another cooked grain
  • 2 cups cabbage thinly sliced or shredded
  • 1 cup cucumber sliced or diced
  • 1 cup shredded carrots
  • 2 green onions sliced
Bang Bang Sauce
  • 1/2 cup mayonnaise, Greek yogurt, or a combination use as the creamy base
  • 1/3 cup sweet chili sauce
  • 2 tbsp sriracha or hot sauce adjust to taste
  • 1 tbsp rice vinegar or lime juice
Optional Toppings
  • 1 tbsp sesame seeds optional
  • 1 lime cut into wedges, optional

Equipment

  • Instant-read thermometer
  • Large skillet
  • Air fryer
  • Cutting board
  • Sharp knife
  • Small mixing bowl
  • Meal prep containers
  • Small sauce cups

Method
 

  1. Prepare the rice according to the package directions, or use cooked rice that has been stored safely. If meal prepping, let the rice cool before packing it into containers.
  2. Cut the chicken into bite-size pieces. Season with garlic powder, paprika, black pepper, and salt if using.
  3. For the skillet method, heat the oil in a large skillet over medium heat. Add the chicken in a single layer and cook, turning as needed, until browned and fully cooked.
  4. For the air fryer method, arrange the seasoned chicken pieces in a single layer in the air fryer basket and cook until fully cooked. Cooking time will vary based on the size of the chicken pieces and air fryer model.
  5. Check the chicken with an instant-read thermometer. The internal temperature should reach 165°F / 74°C.
  6. In a small bowl, stir together the creamy base, sweet chili sauce, sriracha or hot sauce, and rice vinegar or lime juice.
  7. Taste the sauce and adjust as needed. Add more creamy base for a milder sauce or more sriracha for extra heat.
  8. Prepare the cabbage, cucumber, shredded carrots, and green onion. Keep the fresh vegetables separate from the warm ingredients until serving so they stay crisp.
  9. Build each bowl with cooked rice, chicken, cabbage, cucumber, carrots, green onion, and bang bang sauce.
  10. Finish with optional sesame seeds and lime wedges, then serve.

Notes

For meal prep, store the chicken and rice separately from the fresh vegetables and bang bang sauce. Reheat the chicken and rice until hot, then add the cold toppings and sauce right before eating.
Use less sriracha or hot sauce for a milder bowl, or add more after tasting for extra heat.
Cooked chicken should be used within 3 to 4 days when refrigerated at 40°F or below.
Cabbage works especially well for meal prep because it stays crisp longer than delicate greens.