This Bang Bang Chicken Bowl has become my go-to for busy weeknights when I want something lively, colorful, and ready in under 30 minutes. I first put this combination together one evening when I had leftover rice and a craving for bold flavors. The sweet chili and mayonnaise-based sauce surprised me with its addictive balance of creamy, sweet, and spicy notes. My family loved it so much that it became part of our weekly rotation. The dish hits multiple textures at once: warm, tender chicken, creamy sauce, crisp vegetables, and the gentle chew of rice. It’s a bowl that feels indulgent without being heavy.

I discovered the magic of the bang bang sauce in a restaurant dressing and recreated it at home with pantry staples. What makes this dish special is its flexibility. You can use breasts or thighs, swap rice for greens or cauliflower rice, and tailor the heat with sriracha. Every time I make it I tweak the vegetables based on what’s fresh, and it always turns out bright and satisfying. This bowl is an excellent bridge between takeout-style flavors and wholesome home cooking, bringing restaurant-style impact to a family-friendly plate.

Ingredients

• Chicken: Use 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Thighs stay juicier and forgiving if you tend to overcook; breasts are lean and mild. Look for organic or locally sourced poultry when possible for better flavor.
• Oil and seasoning: 1 tablespoon olive oil with 1/2 teaspoon salt and 1/4 teaspoon black pepper. A neutral oil like canola or avocado also works if you want a higher smoke point. Season simply so the sauce can shine.
• Bang Bang sauce: 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 to 2 teaspoons sriracha to taste, 1 teaspoon honey optional, and 1 clove garlic minced. Use a good-brand mayonnaise for creaminess; Thai sweet chili sauce gives the characteristic sweetness and gentle heat.
• Base and veg: 2 cups cooked white or brown rice, 1 cup shredded carrots, 1 cup thinly sliced cucumber, 1 cup shredded red cabbage, and 2 green onions sliced. Use short-grain rice for stickier texture, or brown rice for nuttier flavor and fiber.
• Garnish: Sesame seeds and fresh cilantro optional. Toasted sesame lends nuttiness and aroma; cilantro adds brightness—both lift the finished bowl.

Instructions

Prepare the chicken: Pat the chicken pieces dry with paper towels to ensure good browning. Season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let sit while you heat the skillet; bringing the meat slightly toward room temperature for 10 minutes helps it cook more evenly. Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the chicken in a single layer and cook without crowding, stirring occasionally so pieces brown on multiple sides. Total cook time is about 6 to 8 minutes depending on size. Use an instant-read thermometer to check for 165°F in the thickest pieces. If you’re using thighs, aim for tender doneness without drying out. Make the sauce: While the chicken cooks, whisk together 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 to 2 teaspoons sriracha to taste, 1 teaspoon honey if you want added sweetness, and 1 clove minced garlic in a small bowl. Taste and adjust heat or sweetness; the sauce should be creamy, sweet, and gently spicy. Toss the chicken with sauce: Remove the skillet from the heat and transfer the cooked chicken to a mixing bowl. Drizzle half of the sauce over the warm chicken and toss to coat evenly. Leaving some sauce aside lets you dress the bowls fresh so vegetables remain crisp. Assemble the bowls: Place 1/2 cup cooked rice into each serving bowl. Top with a portion of the sauced chicken and arrange shredded carrots, sliced cucumber, shredded red cabbage, and green onions around it. Finish by drizzling remaining sauce over the top and sprinkling sesame seeds and cilantro if using. Serve and enjoy: Serve immediately while chicken is warm and vegetables are crisp. If packing for lunch, store sauce separately and add just before eating to maintain texture.

Storage Tips

Store leftover components separately for best texture. Keep sauce in a sealed jar in the refrigerator for up to 5 days. Cooked chicken will stay good for 3 to 4 days when chilled promptly in an airtight container. Rice can be refrigerated for up to 4 days; when reheating, loosen with a splash of water and cover to steam. For longer storage, freeze cooked chicken in freezer-safe containers for up to 3 months; thaw in the refrigerator overnight and reheat gently to avoid drying out. Avoid assembling the full bowl ahead if you want crisp vegetables—add them at serving time.

Ingredient Substitutions

If you prefer a lighter dressing, swap half the mayonnaise for plain Greek yogurt for a tangy twist; note this will change the flavor and coolness of the sauce. For a vegetarian option, use firm tofu, pressed and pan-seared, in place of chicken. Switch rice to quinoa or cauliflower rice to reduce carbs. If sweet chili sauce is unavailable, mix 2 tablespoons chili sauce with 1 tablespoon honey and 1 teaspoon rice vinegar to approximate the sweet-spicy profile. Adjust sriracha to control heat; start with 1 teaspoon and build up.

Serving Suggestions

Serve with lime wedges to add bright acidity at the table. Offer extra sriracha or a little soy sauce on the side for guests to customize heat and salt. Pair the bowl with a simple cucumber salad or edamame for a fuller plate. For entertaining, present the components buffet-style and let guests assemble their own bowls—the vibrant colors and toppings make it visually appealing. Garnish with toasted sesame and cilantro to create contrast in flavor and texture.

Cultural Background

The creamy sweet-spicy sauce known as bang bang has roots in Asian-inspired fusion cooking and is inspired by dishes that pair fried or grilled proteins with sweet chili-based dressings. While not a traditional dish from any single region, it borrows elements from Thai sweet chili flavors and Western-style creamy dressings. Bowls that combine a grain base with protein and vegetables are global in nature, reflecting modern home cooking's blend of convenience and cross-cultural flavors.

Seasonal Adaptations

In summer, swap red cabbage for thinly sliced summer slaw or add ripe mango for a fruity contrast. In winter, roast carrots and add pickled red onions to bring warmth and acidity. Holiday variations could include serving over coconut rice for a festive twist. The sauce itself can be warmed slightly for cozy colder-weather bowls, though it’s most vibrant at room temperature or chilled for contrast with hot chicken.

Meal Prep Tips

Batch-cook the chicken and rice on Sunday for several make-ahead bowls. Store rice and chicken in separate airtight containers and portion vegetables in meal-prep containers with lids. Keep the sauce in small jars to prevent soggy vegetables; add sauce just before eating. For work lunches, place sauce in a leakproof container and heat chicken briefly in the microwave before pouring the sauce over the warm protein and rice to bring everything together.

This Bang Bang Chicken Bowl is one of those recipes I return to because it’s forgiving, fast, and endlessly adaptable. It’s perfect for weeknight dinners, casual gatherings, or a satisfying lunch. Give it your personal spin and enjoy how quickly it becomes a family favorite.