
Crisp-tender chicken tossed in a creamy sweet-spicy sauce, served over steamed rice and colorful vegetables — a quick, family-friendly weeknight favorite.

This Bang Bang Chicken bowl became my go-to weeknight solution the first time I made it for a busy Thursday dinner. I discovered this combination while digging through the fridge on a night when I wanted something bright, fast, and a little indulgent without ordering takeout. The contrast between the warm, tender chicken and the cool, creamy sauce served over fluffy rice won over everyone in the house. It’s exactly the kind of plate that gets eaten quickly and remembered fondly.
What makes this dish special is how simply the components come together: basic pantry staples and a short list of fresh vegetables transform into a satisfying meal in under 30 minutes. The sauce is creamy with a clean tang from the chili sauce and a controlled kick from Sriracha; paired with lightly seared chicken and crisp vegetables, each bite offers a pleasing balance of textures and flavors. I often serve it when friends pop over unexpectedly because it feels restaurant-worthy but requires minimal fuss.
I first served this to my in-laws and watched it disappear in minutes — my mother-in-law asked for the recipe the next day. Repeating that warm, slightly embarrassing moment of pride is part of why this dish has a permanent spot in my rotation. It travels well, too; I’ve packed it for work lunches and picnics with consistent rave reviews.
My favorite thing about this bowl is its flexibility: it responds well to the ingredients you have on hand and still tastes deliberate. Once I learned to dress each bowl just before serving, the textures stayed bright and the meal felt freshly made even when parts were prepped in advance. It’s comfort food with intention.
To keep leftovers at their best, store the sauce separately from the chicken and vegetables if possible — this preserves texture and prevents the rice from getting soggy. In airtight containers, cooked chicken and vegetables will last about 3 days in the refrigerator; rice also keeps 3–4 days. For longer storage, place portions in freezer-safe containers with the sauce packed in a separate small container; freeze up to 3 months. Reheat gently in a skillet over low-medium heat or microwave in short bursts, stirring between intervals until warmed through.
For a lighter finish, replace half or all of the mayonnaise with plain Greek yogurt; the result is tangier and lower in fat. To make the meal gluten-free, swap regular soy sauce for tamari or coconut aminos at a 1:1 ratio. If you prefer a crunchier topping, toast some sliced almonds or peanuts instead of sesame seeds. For a plant-based option, substitute cooked firm tofu (1 pound, pressed and cubed) for the chicken and use a vegan mayonnaise.
Serve these bowls with a wedge of lime for an extra lift and a side of pickled cucumber or quick kimchi to cut through the richness. Garnish with thinly sliced jalapeño for more heat or cilantro for herbal brightness. This dish pairs well with a simple Asian-style slaw or steamed edamame for added green and texture. For a more formal presentation, arrange rice in a compact mound, fan the vegetables and place chicken on top, finishing with a drizzle of extra sauce.
While this bowl is not a traditional dish from a single culinary lineage, it draws inspiration from modern Asian-American flavors — the creamy, sweet-spicy sauce echoes popular fusion restaurant preparations that blend Western condiments with Southeast Asian chili sauces. These cross-cultural plates emerged as cooks adapted pantry ingredients to local tastes, resulting in bright, easy bowls that honor bold flavors without strict adherence to a classical recipe.
Spring and summer call for lighter, crisper vegetables: swap broccoli for snap peas, add thinly sliced radish, or toss in shredded cabbage. In autumn and winter, use roasted sweet potato cubes or sautéed Brussels sprouts for heartier texture and warmth. For holiday gatherings, scale the recipe up and arrange it buffet-style with bowls of sauce and toppings so guests can customize their plates.
Batch-cook 2 pounds of chicken and 6 cups of rice on Sunday to assemble bowls throughout the week. Portion rice and chicken into separate containers with individual vegetable packets and sauce cups. When ready to eat, reheat chicken and vegetables together for 1–2 minutes and stir in sauce just before serving. Use BPA-free containers and keep sauce chilled until consumption to maintain freshness and texture.
All said, this Bang Bang Chicken bowl has become part of our household shorthand for intentional comfort — easy to scale, easy to adapt, and reliably satisfying. I hope it becomes a staple for your weeknights too; tweak the heat and veg to suit your family and enjoy the ease of a bowl built for sharing.
Pat chicken dry before cutting to promote browning and prevent steaming in the skillet.
Cook rice a day ahead and refrigerate; chilled rice keeps its texture when reheated and served.
Make the sauce in advance and store chilled; whisk briefly before using if it separates.
When reheating, add a splash of water to rice to revive moisture without thinning the sauce.
This nourishing bang bang chicken bowl recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store cooked components separately and assemble before serving for best texture. Leftovers keep 3 days refrigerated.
Use tamari or coconut aminos instead of soy sauce to make the sauce gluten-free.
This Bang Bang Chicken Bowl recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Trim and pat dry the chicken, then cut into 1-inch pieces. Julienne the carrot, slice the bell pepper, chop green onions, and separate broccoli into small florets. Measure sauce ingredients so assembly is quick.
Whisk together mayonnaise, sweet chili sauce, Sriracha, and soy sauce in a small bowl. Taste and adjust heat or sweetness before setting aside.
Heat 1 tablespoon oil in a skillet over medium-high heat. Sauté broccoli and carrot for 3 minutes, add bell pepper and cook 2 more minutes until crisp-tender. Transfer to a bowl.
Add remaining oil to the skillet and sear chicken in a single layer over medium-high heat for about 5 to 6 minutes until cooked through and internal temperature reaches 165°F. Season with salt and pepper.
Return vegetables to the skillet with chicken, lower heat to medium, pour sauce over and toss briefly to coat. Serve over cooked rice and garnish with green onions and sesame seeds.
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This recipe looks amazing! Can't wait to try it.
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