The aroma of savory chicken mingling with a creamy, spicy sauce fills the kitchen, instantly whetting your appetite. This Bang Bang Chicken Bowl is a vibrant, flavor-packed dish that takes just about 30 minutes to prepare. Its perfect balance of textures and tastes makes it a go-to recipe for a quick weeknight dinner or a satisfying lunch.
This recipe is ideal for beginners looking to impress family and friends with minimal effort. It’s great for busy weekdays or meal prep sessions to enjoy throughout the week. Leftovers store well, allowing the flavor to deepen, making it a perfect option for make-ahead meals.
Why You’ll Love This Recipe
- The creamy sauce combines heat and sweetness for an irresistible flavor experience.
- Fresh vegetables add a delightful crunch and color to each bite.
- It’s a complete meal served in one bowl, making cleanup a breeze.
- Quick to prepare, ready in just 30 minutes!
What You’ll Need
Get ready with these ingredients to create your delicious Bang Bang Chicken Bowl.
For the Chicken
- 1 lb boneless, skinless chicken breast or thigh, cut into 1-inch cubes
- 1 pinch salt
- 1 pinch black pepper
For the Sauce
- 1/2 cup creamy peanut butter
- 2 tbsp sriracha
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp sweetener (honey, maple syrup, or brown sugar)
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
For the Base
- 1 cup jasmine rice (or brown rice, basmati, or quinoa)
For the Veggies
- 1/2 cucumber, sliced
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 bell pepper, sliced (any color)
- 1/4 cup fresh cilantro, roughly chopped
For Garnishing (optional)
- 1/4 cup crushed roasted peanuts
- 1 tbsp sesame seeds
Use maple syrup for a vegan option.
Substitutions & Swaps
- Use quinoa instead of jasmine rice.
- Honey can be substituted with agave.
- Swap peanut butter for almond butter if preferred.
- Coconut aminos can replace soy sauce for a gluten-free version.
How to Make It
Let’s get cooking!
Cook rice
Prepare your chosen rice according to package directions. Once cooked, keep it warm and covered.
Prepare veggies
Wash and prepare all your vegetables: slice the cucumber, shred the carrots, slice the bell peppers, and have your edamame ready. If using fresh cilantro, give it a rough chop and set aside.
Cook chicken
Pat the chicken dry with paper towels and cut it into uniform 1-inch cubes. Season lightly with salt and pepper. Heat a large skillet over medium-high heat with a tablespoon of your preferred cooking oil. Add the chicken in a single layer and cook for 4-6 minutes, flipping occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
Make the sauce
In a medium bowl, combine the creamy peanut butter, sriracha, soy sauce, rice vinegar, toasted sesame oil, sweetener, minced garlic, and grated ginger. Whisk until the sauce is smooth and creamy. Adjust seasonings to taste.
Assemble bowls
Divide the warm cooked rice among your serving bowls. Arrange the cooked chicken pieces over the rice in each bowl and artfully place the prepared fresh vegetables around the chicken.
Drizzle sauce
Generously drizzle the creamy Bang Bang sauce over the chicken and vegetables in each bowl. If using, sprinkle with crushed roasted peanuts and/or sesame seeds, and garnish with fresh cilantro.
Serve
Grab a fork and dig in! Mix everything in your bowl before eating to ensure every bite is coated in the sauce.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as the veggies lose texture.
Reheat: Microwave on medium for about 2-3 minutes.
Tips for Best Results
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Allow the sauce to sit for a few minutes before serving for deeper flavors.
- Customize the heat level by adjusting the amount of sriracha.
- Use leftover chicken for a quick salad lunch the next day.
Serving Suggestions
- Pair with crispy fried spring rolls for a complete meal.
- Serve alongside a light Asian-inspired soup.
- Enjoy as a colorful meal prep option for the week.
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