Bang Bang Chicken Bowl Recipe – Spicy and Creamy Delight
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Author:Patri
Total Time:30 minutes
Yield:4 servings 1x
Diet:Low Lactose
Description
This easy 30-minute Bang Bang Chicken Bowl is your go-to winter comfort food, featuring crispy paprika-spiced chicken, a creamy sweet chili and Sriracha sauce, and fresh, crunchy vegetables over steamy white rice. Perfect for cozy nights or quick meal prep.
Ingredients
Scale
1 ¼ cups (290 g) mayonnaise
⅔ cup (177 g) Thai sweet chili sauce
2 tablespoons honey
2 teaspoons Sriracha (adjust for spice)
2 pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups cooked white rice
2 cups thinly sliced red cabbage
1 large carrot, julienned
1 medium cucumber, sliced
1 large avocado, sliced
Fresh cilantro, chopped (garnish)
Sesame seeds (garnish)
Instructions
In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth. Set aside.
In a large bowl, combine oil, paprika, garlic powder, salt, and pepper. Add chicken cubes and toss to coat evenly.
Air fry at 400°F (200°C) for 11–12 minutes, flipping halfway through, or bake at 400°F for 18–20 minutes until chicken reaches 165°F internally.
Once cooked, toss hot chicken with ½ cup of the Bang Bang sauce until fully coated.
Divide cooked rice into four bowls. Top each with red cabbage, carrot, cucumber, and sauced chicken.
Add avocado slices and garnish with fresh cilantro and sesame seeds. Drizzle extra sauce over the top and serve warm.
Notes
Use Greek yogurt instead of mayo for a lighter sauce.
Make it gluten-free by using GF-certified sweet chili sauce and mayo.
Adjust spice level by increasing or decreasing the Sriracha.
Double the sauce and store extra for wraps, salads, or shrimp bowls.
For extra crunch, toss chicken in a bit of cornstarch before cooking.
