30 Minute Bang Bang Chicken Bowls
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These bang bang bowls have everything. Juicy chicken, a flavorful and rich homemade sauce and tons of fresh veggies and a rice cauli rice combo to keep you full allllll day long. It’s basically the perfect meal.
If you’ve been with me for a while you know I’m a total sucker for sauces. This one is perfection 👌🏻. It’s creamy from the mayo, sweet from chili sauce and spicy from the sriracha. My little not-so-secret ingredient? Powdered peanut butter. It adds depth and flavor but not a lot of fat.
Bowls can be made your way. Use my toppings as guidance but go with what you love. For more delicious bowls, try teriyaki beef bowls, hibachi chicken bowls and buffalo chicken bowls.
Why you’ll love this recipe
- 44 grams of protein.
- Simple ingredients.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this bang bang chicken recipe. See the recipe card below for the full ingredient list and instructions.
- Boneless Skinless Chicken Breasts: or chicken thighs.
- Olive Oil: used to cook the chicken pieces.
- Light Mayonnaise: the creamy mayo is the basis of the boom boom sauce. You can use full fat for an even richer sauce. I love using avocado mayonnaise.
- Sweet Chilli Sauce
- Ketchup
- Sriracha: this is the spice to the spicy sauce. You can also use hot sauce but I like to use spicy sriracha because it’s slightly sweet and tangy and not just hot.
- Garlic Powder
- Powdered PB2: any brand of powdered peanut butter.
- White Rice: or brown rice. For lower carb, omit the rice and use only cauliflower rice.
- Cauliflower Rice: or cooked white rice.
- Topping options: carrots, cabbage, pickled onions, sweet heat jalapenos, green onion and sesame seeds.
Variations
- If you prefer battered chicken, use my air fryer crispy chicken cutlet recipe and toss it in the bang bang chicken sauce.
- Add your favorite veggies: bean sprouts, red onion, bell pepper, etc.
Dietary Modifications
- This recipe is gluten-free, as is.
- For dairy-free, use a non-dairy mayo.
How to make this chicken bowl (a step-by-step visual guide):
Step 1: cook chicken and add sauce
Cut chicken into bite-sized pieces. Heat a large skillet over medium heat with the olive oil. Add the cubed chicken pieces and season with salt and black pepper. Let the chicken cook untouched for 3 minutes, flip and repeat until cooked through and no longer pink (image 1).
While the chicken cooks, in a small bowl, mix the mayonnaise, sweet chili sauce, ketchup, sriracha (add more to your desired heat level), garlic powder and powdered PB2 (image 2). Mix until fully combined.
When the pieces of chicken are fully cooked, turn off the heat and add ½ cup of the sauce (150 grams) to the chicken (image 3). Stir to fully combine (image 4). Save the rest of the sauce to drizzle on your prepared bowls.
Step 2: make your bowls
For the bowls, combine the cooked rice and cauliflower rice and split between 4 bowls. Add desired toppings like shredded cabbage, julienned carrots, sliced cucumber and pickled onions along with 171 grams of cooked and sauced chicken and 52 grams of the reserved bang bang sauce drizzled on top (image 5). Top with chopped green onions and optional sesame seeds.
Expert Tip!
Make extra of the sauce. You’ll want lots of reserved sauce to drizzle on your bowl after it’s assembled.
Recipe FAQs
Use these for meal prep and place in airtight containers. Refrigerate for up to 4 days. Reheat in the microwave for 1–2 minutes before eating.
Yes! I love this sauce tossed over jumbo shrimp.
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Bang Bang Chicken Bowls
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Ingredients
For the Chicken
- 1 ½ lbs. boneless skinless chicken breast, cubed
- salt and pepper
- 1 Tbsp. olive oil
Bang Bang Sauce
- 3/4 cup light mayonnaise 166g
- 1/2 cup sweet chili sauce 140g
- 1/4 cup ketchup 70g
- 1 tsp. (or more) sriracha
- 1/4 tsp. garlic powder
- 1 Tbsp. powdered peanut butter, PB2 13g (see notes)
For the Bowls
- 2 cups cooked white rice
- 12 oz. cooked frozen cauliflower rice
- julienned carrots
- finely sliced cucumber
- shredded green cabbage
- pickled onions
- sweet heat jalapeños
- green onions
- sesame seeds
Instructions
- Heat a large skillet over medium heat with the olive oil. Add the cubed chicken and season with salt and pepper. Let the chicken cook untouched for 3 minutes, flip and repeat until cooked through and no longer pink.
- While the chicken cooks mix the mayonnaise, sweet chili sauce, ketchup, sriracha (add more to your desired heat level), garlic powder and powdered PB2. Mix until fully combined.
- When the chicken is fully cooked, turn off the heat and add ½ cup of the sauce (150 grams) to the chicken and stir to combine. Save the rest of the sauce to drizzle on your prepared bowls.
- For the bowls, combine the cooked rice and cauli rice and split between 4 bowls. Add desired toppings like shredded cabbage, julienned carrots, sliced cucumber and pickled onions along with 171 grams of cooked and sauced chicken and 52 grams of remaining sauce drizzled on top. Top with chopped green onions and optional sesame seeds.
Notes
- Nutritional information includes the rice/cauliflower rice combo .
- PB2 – you can omit this entirely but I love the added peanut flavor and protein for the sauce.
- Nutritional information is an estimate and will vary with substitutions.
