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Delicious Bang Bang Chicken Bowl with crispy chicken and creamy sauce

Bang Bang Chicken Bowl

A comforting, restaurant-style bowl featuring tender diced chicken, fragrant jasmine rice, fresh vegetables, and a creamy spicy mayo, all coming together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 540
Ingredients Method Notes

Ingredients
  

For the base
  • 2 cups cooked jasmine rice cooked and fluffed; leftover rice works beautifully
For the chicken
  • 1 pound chicken breast, cut into bite-sized pieces pat dry before seasoning for a nice golden sear
  • to taste salt to season the chicken while cooking
  • to taste freshly cracked black pepper to season the chicken while cooking
For the bang bang spicy mayo
  • ¼ cup mayonnaise use a good-quality mayonnaise for creaminess
  • 2 tablespoons sriracha sauce adjust to taste for mild to fiery heat
  • 1 tablespoon soy sauce adds umami and balances the heat (use low-sodium if preferred)
  • 1 tablespoon lime juice freshly squeezed brightens the sauce
For the fresh toppings
  • 1 cup mixed fresh vegetables thinly sliced bell peppers, cucumber ribbons, and shredded carrots make a colorful, crunchy mix
  • to taste green onions for garnish (optional) thinly sliced for a sharp, oniony finish

Method
 

Preparation of Spicy Mayo
  1. In a small bowl combine the mayonnaise, sriracha, soy sauce, and lime juice. Whisk until fully emulsified and smooth.
Cooking Chicken
  1. Heat a non-stick or well-seasoned skillet over medium-high heat and add a thin film of neutral oil.
  2. Pat the diced chicken breast dry and season lightly with salt and pepper.
  3. Add the chicken pieces in a single layer and cook undisturbed for 2–3 minutes until golden, then stir to brown on other sides.
  4. Total cooking time will be roughly 6–8 minutes. Ensure the chicken is cooked through with no pink inside.
Preparing Rice and Vegetables
  1. Fluff the cooked jasmine rice with a fork and divide it among serving bowls.
  2. Thinly slice the mixed fresh vegetables and arrange attractively next to the rice.
Assembling the Bowls
  1. Spoon the hot chicken over the rice and drizzle the spicy mayo generously over the chicken and veggies.
  2. Scatter thinly sliced green onions over the bowls as a garnish.
  3. Encourage everyone to add extra sriracha, lime, or soy sauce to customize their bowls.

Notes

For a lighter sauce, swap half the mayo for Greek yogurt. Store leftovers in airtight containers for up to 3-4 days, keeping the spicy mayo separate.