Bang Bang Chicken Bowl: An Incredible Ultimate Recipe for 2023

This Bang Bang Chicken Bowl is built for busy evenings when you want bold flavor without a long cook. It comes together fast, uses pantry-friendly sauces, and keeps cleanup minimal. Swap in leftover rice or precut veggies to save even more time. For a quick site intro and more fast recipes, check out Quick30Recipes to get inspired.

Why This Recipe Works

This recipe works because it balances speed, texture, and a saucy kick that clings to both chicken and vegetables. Bite-sized chicken cooks quickly and browns for a caramelized edge while the quick-sautéed broccoli and pepper stay crisp. The creamy sweet-spicy sauce is spoonable and made from simple store-bought items, so no complicated prep. It’s flexible for meal prep or a single-night dinner and scales easily. If you like short, reliable recipes that deliver consistent results, the method here will become a go-to. Find more quick meal ideas at Quick30Recipes.

Flavor and Texture

Creamy mayo meets sweet chili and Sriracha for a punchy, slightly sticky sauce that coats everything evenly. The chicken adds meaty richness and a toasty sear, while rice soaks up the sauce for satisfying bites. Vegetables bring a fresh crunch and color that keeps the bowl balanced and bright. Sesame seeds and green onions add a final layer of aroma and mild bite. The contrast between creamy sauce and crisp veggies makes each spoonful interesting and fast to eat.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cups cooked rice (white or brown)
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 3 green onions, chopped
• ½ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon Sriracha sauce (adjust for spice level)
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 2 tablespoons oil (for cooking)
• Sesame seeds (for garnishing)

Step by Step Instructions

1. Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
2. Heat 2 tablespoons oil in a large skillet over medium heat.
3. Add the chicken pieces and cook until golden brown and cooked through, about 5 to 7 minutes.
4. Remove the cooked chicken from the skillet and set it aside on a plate.
5. In the same skillet, add broccoli, red bell pepper, and carrot and sauté for about 3 to 5 minutes until tender yet crisp.
6. In a small bowl, mix together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until smooth and well combined.
7. Return the cooked chicken to the skillet with the sautéed vegetables and pour the sauce over everything. Stir well to coat evenly.
8. In serving bowls, place a layer of cooked rice as the base and spoon the chicken and vegetable mixture over the rice.
9. Top each bowl with chopped green onions and a sprinkle of sesame seeds and serve immediately while hot.

Quick Tips and Shortcuts

Use pre-cooked rotisserie chicken or thin-sliced chicken for an even faster version. Frozen mixed vegetables are a no-fuss swap that reduces chopping time. Toast sesame seeds briefly in the skillet for extra aroma. Adjust Sriracha to control heat and add a squeeze of lime if you want a bright lift. Cook rice ahead or use microwaveable packets for true weeknight speed.

Storage and Meal Prep

Store cooled chicken and vegetable mixture in an airtight container in the refrigerator for up to three days. Keep rice separate if you plan to reheat to avoid sogginess, then assemble just before eating. Reheat gently in a skillet or microwave until warmed through, and add a splash of water or soy sauce if sauce has thickened.

Short Closing Note

This bowl delivers weeknight-friendly flavor with minimal fuss and maximum payoff. It’s perfect when you want dinner ready fast without sacrificing taste.

Conclusion

For another hands-on idea that keeps the same bold bang bang flavor but on skewers, check out Bang Bang Chicken Skewers – I Am Homesteader. This link offers a complementary approach to enjoy the same sauce and quick-cook methods on a weekend or backyard cookout.

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