Ok. So picture this.
You’re standing in your kitchen, mildly exhausted, maybe hungry enough to eat the entire pantry, and you’re wondering what the heck to make for dinner that won’t make you feel worse afterwards.
Enter: the Bang Bang Chicken Bowl.
This one’s got a little bit of everything—sweet, spicy, crunchy, creamy, filling—and you get to throw it all in a bowl, top it with something saucy, and feel like a total boss.
You don’t need chef training. You don’t need a 3-hour window. And you definitely don’t need to dirty every dish in your kitchen. This is the type of recipe that works for a weeknight win but also has I-posted-this-on-Instagram potential.
So yeah. Let’s make something that tastes ridiculously good and makes you feel a little more on top of your life.
What You’ll Need
Here’s everything you need to pull this off. You probably have half of it already in your fridge or pantry.
For the base:
- 1 cup jasmine rice (uncooked)
- 2 cups water (or broth, if you’re feelin’ fancy)
For the chicken:
- 1.5 lbs boneless skinless chicken breast, cut into bite-sized chunks
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tsp oil (olive, avocado, whatever you’ve got)
For the bang bang sauce:
- ½ cup mayo (you can sub with Greek yogurt, but more on that below)
- ¼ cup sweet chili sauce
- 1 tsp sriracha (or more if you like it HOT)
- 1 tsp lime juice (optional but brightens it up)
For the slaw:
- 2 cups shredded red cabbage
- 1 large carrot, shredded
- ½ cucumber, sliced into thin matchsticks
- 1 small avocado, sliced
- A few sprigs of cilantro (optional, but nice)
Boom. That’s it.
Oh wait—also a pinch of salt and pepper for seasoning the veggies. A light drizzle of olive oil or rice vinegar wouldn’t hurt here either.
Let’s Talk Real Quick: Why This Bowl Works
Because you’re layering textures and flavors like a total pro, without actually needing to be a pro.
You’ve got:
ElementVibe It BringsRiceSoft + comfortingChickenSavory + protein-packedSlawCrunchy + freshSauceCreamy + spicy-sweetAvocadoCool + buttery
This bowl hits your cravings without sending you into a post-meal regret spiral. And that’s the best kind of win.
Pro Tips (That’ll Make Your Life Easier)
Alright, this is where we cut to the chase. Here’s what I’ve learned making this dish more times than I’ll admit:
1. Dry chicken = better sear. Pat your chicken with paper towels before seasoning. The drier it is, the crispier it gets in the pan.
2. Make the sauce first. Mix it early and let it sit while everything else cooks. It gets happier the longer the flavors chill together.
3. Shred your veggies thin. Like really thin. If you have a mandoline slicer, use it. If not, just go slowly with a sharp knife. The thinner the crunch, the better it soaks up the sauce.
4. Cook rice like a champ. Rinse it before cooking to remove excess starch. This stops it from getting gummy. I usually go 1:2 ratio (rice to water), bring to a boil, then cover and simmer until fluffy.
5. Taste and tweak. Don’t be afraid to tweak the sauce. Want it creamier? Add more mayo. Spicier? More sriracha. Sweeter? Add a smidge of honey.
Tools You’ll Need
You don’t need a professional kitchen to make this. But here’s what’ll come in handy:
- Medium saucepan (for the rice)
- Large skillet or sauté pan (for the chicken)
- Mixing bowls (for the slaw + sauce)
- Knife + cutting board
- Measuring cups/spoons
- Spoon or whisk for sauce-stirring
You could also use a rice cooker or Instant Pot, but that’s up to you.
Substitutions and Variations
Here’s the part where we get flexible. Because maybe you’re out of something. Or maybe you just want to shake it up.
OriginalSwap IdeasChicken breastChicken thighs, shrimp, tofu, tempehMayoGreek yogurt, vegan mayoSweet chili sauceSriracha + honey comboJasmine riceBrown rice, quinoa, cauliflower riceAvocadoSliced mango, crushed peanuts, pickled onions
Want to go full vegetarian? Tofu or tempeh works great—just crisp them up before saucing. Want more fiber? Try brown rice or farro instead of white rice.
Make Ahead Tips
- The sauce: You can make this 3-5 days ahead. Store in a sealed jar in the fridge.
- The rice: Cook earlier in the day and reheat with a splash of water.
- The chicken: Cooked chicken can be kept for up to 4 days. Just don’t toss it with the sauce until you’re ready to serve.
- The slaw: It actually gets better if you mix it 30 mins before serving. Add avocado last so it doesn’t brown.
Step-By-Step: How to Make It
This’ll take you about 30–35 minutes total. Less once you’ve done it a couple times.
1. Cook your rice. Rinse the grains under cold water. Combine with 2 cups of water in a saucepan. Bring to a boil, then cover and simmer on low heat for about 12–15 minutes. Fluff with a fork and set aside.
2. Mix the bang bang sauce. In a small bowl, stir together mayo, sweet chili sauce, sriracha, and lime juice. Taste and adjust. Set aside to chill.
3. Prep the slaw. Slice the cabbage thin, shred the carrot, and slice the cucumber into matchsticks. Mix together with a pinch of salt and a drizzle of oil or vinegar if you like.
4. Season the chicken. Toss it in a bowl with paprika, garlic powder, salt, pepper, and a little oil to coat.
5. Cook the chicken. Heat a large skillet over medium-high heat. Add the chicken in a single layer and sear 4–5 minutes per side until golden and cooked through. Remove from heat.
6. Sauce the chicken. Add the bang bang sauce directly to the skillet and toss to coat. Let it warm up for a minute or two.
7. Build your bowl. Start with a scoop of rice, then top with slaw, saucy chicken, avocado slices, and cilantro. Add extra sauce if you want (you probably will).
Storage & Leftovers
Let’s be real—this tastes amazing the next day.
- Store everything separately so the slaw doesn’t get soggy.
- Chicken and rice reheat beautifully in the microwave.
- Sauce stays good in the fridge for up to 5 days.
- Slaw is best fresh but lasts 1–2 days. If it’s already dressed, use it fast.
Want to make it a wrap or a taco the next day? Go for it. I did. No regrets.
Extra Details (For the Curious Types)
Nutrition estimate (per bowl):
NutrientApprox AmountCalories600–750 kcalProtein35–40gCarbs50–60gFat25–30g
Depends on what swaps you make and how heavy you go with the sauce.
Meal pairing ideas:
- A cold sparkling lime water or iced tea
- A side of steamed edamame or dumplings
- Or honestly, just eat the bowl and be proud of yourself
Diet-friendly options:
- Low-carb? Sub cauliflower rice.
- Dairy-free? Use vegan mayo.
- Gluten-free? Everything here already is, but double check your chili sauce just in case.
FAQ
Q: Can I bake or air-fry the chicken? Yes! 400°F for 15–18 minutes in the oven or about 10–12 minutes in the air fryer.
Q: What if I hate cilantro? Leave it out. Swap with green onion or basil if you want a little freshness on top.
Q: Is it super spicy? Not really. But you’re in control. Cut the sriracha in half if you’re spice-sensitive.
Q: Can I meal prep this? Absolutely. Just don’t assemble until you’re ready to eat. Keep sauce + slaw + rice separate.
Wrap Up
So here’s the deal. This isn’t just another rice bowl. This is the one you make when you want to feel like you’ve got your life together—even if your socks don’t match and your inbox is out of control.
It’s fast. It’s flexible. It’s fun to eat. And most importantly—it tastes really freaking good.
So go make it. Test it out. Tweak it to your liking. And if you end up loving it (or even just liking it a little), leave a comment below and tell me how it went.
I wanna hear all about it—your swaps, your questions, even your failures (we’ve all been there).
Catch you in the kitchen.
