Description
This Bang Bang Chicken Bowl is a quick and flavorful meal featuring tender, pan-cooked chicken tossed in a creamy, spicy sauce made from mayonnaise, sweet chili, and sriracha. Served over a bed of fluffy rice and garnished with fresh cilantro, it’s an easy and satisfying dish perfect for weeknight dinners.
Ingredients
Scale
Chicken and Rice
- 1 lb chicken breast, cubed
- 1 tablespoon olive oil
- 1 cup cooked rice
Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh cilantro, for garnish
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the cubed chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
- Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, soy sauce, garlic powder, salt, and pepper until smooth and well combined.
- Coat the Chicken: Once the chicken is cooked, transfer it to the bowl with the sauce and toss until every piece is evenly coated with the spicy, creamy mixture.
- Serve: Spoon the saucy chicken over a bed of cooked rice. Garnish with fresh cilantro leaves for a burst of freshness and serve immediately.
Notes
- You can adjust the amount of sriracha to suit your spice preference.
- Use brown rice instead of white rice for a healthier option.
- Leftover sauce can be refrigerated for up to 3 days.
- This recipe can be doubled to serve more people.
- Make sure not to overcook the chicken to keep it juicy and tender.
