Bang Bang Bowl (Print-Friendly Version)
# What You'll Need:
→ Bang Bang Sauce
01 -
1 teaspoon fresh lime juice
02 -
1/2 cup mayo
03 -
2 tablespoons sriracha hot sauce
04 -
1 tablespoon honey
05 -
1 teaspoon garlic powder
→ Vegetables
06 -
1 cup chopped mixed veggies (like carrot, bell pepper, broccoli)
→ Chicken and Rice
07 -
Pinch of black pepper, as you like
08 -
Pinch of salt, as you like
09 -
2 tablespoons olive oil
10 -
1 cup cooked rice (brown, white, or cauliflower)
11 -
1 lb boneless chicken breast, no skin
# Step-by-Step Directions:
01 -
Once everything’s ready, take the pan off the burner. Pour your sauce over the chicken and veggies—mix well so everything’s coated. Dish it up on warm rice. Toss on some extra hot sauce or green onions if that sounds good.
02 -
Toss those mixed veggies in with the chicken. Let ‘em cook for a couple minutes until they’re just soft but still have some crunch.
03 -
Grab a small bowl. Dump in the mayo, sriracha, honey, garlic powder, and lime juice. Whisk like crazy until it’s smooth. Make it sweeter or spicier if you want.
04 -
Pour olive oil into a big frying pan over medium-high. Drop in the chicken and let it cook for 6 to 8 minutes. You want it golden and cooked through to 165°F. Give it a shake or a stir now and then.
05 -
Chop up your chicken into chunks you can eat in one bite. Give them a good sprinkle of salt and pepper on all sides.
06 -
Get your rice going however you like—stovetop or rice cooker. When it’s done, keep it covered so it stays hot.
# Helpful Notes:
01 -
A food thermometer makes sure your chicken’s good to eat at 165°F inside.
02 -
Don’t overcook your veggies—they taste better with some bite and keep more nutrients that way.
03 -
Turn the heat up or down by adding more or less sriracha to the sauce.
04 -
If you want less carbs, go with cauliflower rice instead of the regular stuff.
05 -
Extra green onions or sesame seeds on top give you a nice pop of taste and color.