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You can throw together this Bang Bang Chicken Bowl for a super colorful meal in almost no time. It’s perfect if you’re just getting started in the kitchen. Juicy chicken chunks mix with a blend of crunchy veggies and get bathed in a tangy, creamy, slightly spicy bang bang sauce that just brings everything together. We whip this up all the time on jam-packed weeknights when takeout sounds tempting but homemade sounds even better.
My crew can’t get enough of anything with this sauce. As soon as the scent hits the air, everyone’s ready to eat. The first time I tossed this together was just to use leftovers, but now my kids beg for it—especially when it’s chilly out and something cozy is in order.
Tasty Ingredients
- Lime juice: Gives the sauce a bit of zippy freshness and lifts up all the flavors, best if you use juice from a real lime
- Garlic powder: Gives a gentle savory kick; grab a fresh jar for best taste
- Honey: Adds mellow sweetness to balance the heat; smooth, real honey works best
- Sriracha: Brings spice and a little tang; add more if you’re big on heat
- Mayonnaise: Brings all the creamy goodness together; use real mayo to keep it rich
- Salt and pepper: Brings out the flavors and makes everything pop; taste as you go
- Olive oil: Keeps the chicken juicy and adds smooth flavor—good olive oil is worth it
- Mixed veggies: Think mini florets of broccoli, peppers, carrots—whatever’s crunchy; frozen or fresh both work if you chop them up small
- Cooked rice: Makes a fluffy base to soak up the sauce, go with white, brown, or cauliflower rice if you want it lighter
- Boneless skinless chicken breast: Means you get easy, tender bites that cook up quickly with no hassle
Simple Steps
- Put It All Together:
- Turn off the heat and pour the bang bang sauce right into the skillet over the chicken and veggies. Gently mix everything, making sure it’s all well-coated and glossy. Scoop some steaming rice into a bowl, pile the saucy chicken and vegetables on top, and use up all that saucy flavor. Try topping it off with sliced green onions or a squirt more sriracha if you want extra punch.
- Toss In Veggies:
- After cooking the chicken, add your cut veggies straight into the same pan. Stir and sauté for two or three minutes. They should look bright and taste crisp—not mushy—so you get that good crunch with every bite.
- Whip Up the Sauce:
- Mix mayo, sriracha, honey, garlic powder, and lime juice in a bowl until smooth. Taste it. Want more spicy? Add extra sriracha. Prefer sweeter? Go for another squeeze of honey. The finished sauce should taste creamy, zippy, and just a touch sweet.
- Brown the Chicken:
- Heat olive oil in a big skillet on medium-high. Toss the chicken pieces in so they have their own space. Let them sit for two minutes before flipping, then keep moving them for six to eight minutes. They’re ready when golden, juicy, and there’s no more pink inside—just clear juices.
- Season the Chicken:
- Chop the chicken breast into even cubes. Give them a good sprinkle of salt and pepper for maximum flavor, then let them hang out till your skillet’s hot.
- Make the Rice:
- Cook your choice of rice how the package says, so it turns out fluffy. If you have a rice cooker, just set it and forget it while you get the rest ready.
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It’s the sauce that really pulls this whole thing together. I stash extra bang bang sauce in the fridge just for sandwiches or random salads. The sriracha and honey combo really wakes up your taste buds, while the mayo keeps the heat just right. One of my favorite memories is my kids sneaking bites straight out of the pan, mouths full, yelling that it’s their favorite sauce ever.
Storage Hacks
Cool everything down fast and pop it in a sealed container in the fridge for up to three days. Warm it up slowly in a pan or in the microwave with a splash of water, so it doesn’t dry out. Works great as a speedy desk lunch too.
Swap-Out Ideas
Don’t have chicken? Try using shrimp, beef strips, or tofu—whatever you’re craving or need to use up. If you want it dairy free, swap in vegan mayo. Pretty much any veggie that cooks fast will do like mushrooms, snap peas, or little corn cobs.
How to Serve
Eat these right out of the bowl, or you can sprinkle on toasted sesame seeds, throw on some chopped peanuts, or squeeze more lime on top. For something different, pile the filling in lettuce cups, or wrap everything up in a soft tortilla for a fun twist.
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Where This Dish Comes From
The inspiration behind bang bang sauce comes from creamy, spicy Asian-American sauces, which originally riffed on Sichuan chicken but were made milder for everyone. Here, that sauce turns a quick stovetop dinner into something craveable for both adults and kids.
Common Questions
- → Is chicken thigh meat okay to use for this bowl?
Totally! Thighs get you extra juicy bites. Just cook till they’re done through for the best bite.
- → What if I want less heat in my bowl?
You can hold back or skip some sriracha in the sauce. That way, you still get great flavor without all the fire.
- → Which veggies go best with this dish?
Carrots, bell peppers, and broccoli are popular choices. Or toss in some zucchini or snap peas—they taste awesome too.
- → Can I make the sauce before I cook everything else?
Sure thing. Mix it up ahead and keep it in the fridge for a few days—super handy when you’re short on time.
- → Do you have a swap for regular rice that’s lower in carbs?
Try serving with cauliflower rice! It’s light, low-carb, and still soaks up that tasty Bang Bang flavor.
- → How do I know chicken’s cooked just right?
Once your chicken’s got a golden color and hits 165°F inside, you’re good to go. A thermometer makes checking easy.