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Bang Bang Chicken Bowls with Spicy Veggies and Rice Recipe

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4.4 from 8 reviews

This easy Bang Bang Chicken recipe features crispy pan-fried chicken tossed in a creamy, sweet, and spicy sauce, served over jasmine rice with sautéed carrots and cabbage, fresh cucumber slices, and garnished with green onions and black sesame seeds. It’s a flavorful and colorful bowl that’s perfect for a quick weeknight dinner or meal prep.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Coating

  • 1/4 cup tapioca starch (or potato starch)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
  • 2 Tablespoons avocado oil

For the Bang Bang Sauce

  • 3 Tablespoons avocado mayo (divided)
  • 1/3 cup honey
  • 3 Tablespoons sweet chili sauce
  • 1-2 Tablespoons hot sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1 Tablespoon avocado oil

For the Vegetables & Rice

  • 1 1/2 cups sliced carrots
  • 2 cups sliced red cabbage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked jasmine rice
  • 1 medium cucumber, sliced

For Garnish

  • Freshly squeezed lime juice (to taste)
  • 1 medium green onion stalk, chopped
  • Black sesame seeds (optional)

Instructions

  1. Combine Seasonings: In a medium bowl, combine the tapioca starch, garlic powder, salt, pepper, and paprika to create the seasoning mix for the chicken coating.
  2. Coat Chicken: Add the cubed chicken breasts to the seasoning mix and toss until well coated to ensure full flavor coverage.
  3. Add to Skillet: Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken to the skillet.
  4. Cook Chicken: Let the chicken pan-fry undisturbed for 5-8 minutes until the underside is golden brown, then flip and cook another 5-8 minutes until fully cooked through. Stir slightly to break up the pieces.
  5. Mix Sauce Ingredients: While chicken cooks, prepare the sauce by mixing 1 tablespoon of avocado mayo with honey, sweet chili sauce, hot sauce, minced garlic, salt, and 1 tablespoon avocado oil in a large bowl. Set aside about 1/4 cup of this sauce.
  6. Set Aside Chicken: Transfer cooked chicken to a paper towel-lined plate to drain any excess oil.
  7. Coat Chicken In Sauce: Once drained, add the chicken to the large bowl with the remaining sauce and toss to fully coat the pieces.
  8. Heat Oil: Add extra avocado oil to the skillet and heat over medium-high.
  9. Add Carrots: Add sliced carrots to the skillet and cook for about 10 minutes until they begin to soften.
  10. Add Cabbage: Add sliced red cabbage along with garlic powder, salt, and pepper, cooking for another 5-7 minutes while stirring occasionally until the vegetables soften.
  11. Divide Rice: While vegetables cook, warm cooked jasmine rice and divide it equally between 4 bowls or meal prep containers. Add sliced cucumbers evenly and drizzle with fresh lime juice to taste.
  12. Add Mayo To Sauce: To the reserved 1/4 cup of sauce, add the remaining 2 tablespoons of avocado mayo and whisk until smooth to create the extra drizzle sauce.
  13. Assemble Bowls: Evenly distribute the sautéed vegetables and sauced chicken over the rice and cucumber base. Garnish with chopped green onions and optional black sesame seeds. Drizzle each bowl with the extra sauce and serve immediately.

Notes

  • Tapioca starch gives the chicken a great crispy texture, but potato starch can be substituted if needed.
  • Adjust the amount of hot sauce to control the spiciness of the bang bang sauce.
  • Paper towel draining step helps reduce excess oil for a lighter dish but can be skipped for convenience.
  • Use freshly cooked jasmine rice or leftover rice warmed thoroughly to ensure the best texture.
  • For a gluten-free version, verify that the sweet chili sauce and hot sauce are gluten-free.
  • The sauce can be made a day ahead and stored in the refrigerator for enhanced flavor melding.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian-American Fusion

Find it online: https://dishiary.com/bang-bang-chicken-bowls-with-spicy-veggies-and-rice-recipe/