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Bang bang chicken bowls feature juicy chunks of seasoned chicken, fluffy rice, a quick Asian-inspired slaw, and sweet and spicy homemade bang bang sauce. These hearty and balanced bowls are easy to make, full of bold flavors, and great for meal prep.
I’m a big fan of my bang bang salmon bowls, so naturally I had to make a chicken version! The bang bang sauce is the same recipe and uses a combination of sweet chili sauce, mayonnaise, sriracha, and Greek yogurt. I like to use Greek yogurt to make it a little lighter and higher in protein.
I like to add a fresh vegetable topping to my bowl recipes for nutrients and fiber. A quick slaw with cabbage, carrots, and cucumbers tossed in a sesame vinaigrette pairs perfectly with the skillet-cooked seasoned chicken and a drizzle of sweet and spicy bang bang sauce. I prep these bowls on a Sunday so I have a grab-and-go lunch or dinner ready for busy weeknights.
Bang Bang Chicken Ingredients and Substitutions
Chicken – I like to use boneless skinless chicken breasts because they’re lean and packed with protein. You can also use boneless chicken thighs.
Seasoning – Season the chicken with a combination of smoked paprika, garlic powder, and onion powder. Use regular paprika if you don’t have smoked paprika
Mayo and Greek yogurt – Both mayonnaise and Greek yogurt give the bang bang sauce a rich, creamy consistency without making it too heavy. Full-fat Greek yogurt works best because it has a milder, less tangy flavor. You can also skip the Greek yogurt and use additional mayonnaise instead.
Sweet chili sauce – It’s sticky, sweet and spicy, and what gives the bang bang sauce all of it flavor. To make the bang bang chicken bowls gluten-free, be sure to check the ingredients label on the bottle. I like this gluten-free brand.
Sriracha – Sriracha has a spicy, tangy, garlic flavor. You can substitute with an equal amount of chili garlic sauce or chili crunch. You can also omit it if you prefer a milder sauce.
Cabbage, carrot, cucumber – Shredded or finely sliced Red cabbage give the Asian slaw lots of crunch. You can substitute with green cabbage or Napa cabbage for a softer texture and milder cabbage flavor. The shredded carrot adds sweetness and the cucumber gives it a fresh flavor. English cucumber or Persian cucumber are best because they’re extra crunchy and you don’t have to peel them.
Vinaigrette – Rice vinegar, toasted sesame oil, and honey create a sweet and tangy vinaigrette for the slaw with a distinct sesame flavor. You can substitute maple syrup for the honey. Be sure to use toasted sesame oil rather than regular sesame oil for the most pronounced sesame flavor.
Rice – Basmati or jasmine rice both work well for the chicken bowls. Basmati rice is light and fluffy and the grains don’t clump together. Jasmine rice has a softer, more moist, and stickier texture. You can substitute with brown rice, quinoa, or cauliflower rice for a low carb option.
Tips for the Best Bang Bang Chicken Bowls
- Time saving tips. Cook the rice first. While the rice cooks make the slaw and bang bang sauce and put them in the refrigerator to chill. Once the rice has finished cooking, cook the chicken. The chicken will be ready in less than 10 minutes, which is the perfect amount of time for the rice to steam. The bowls should take between 30-40 minutes to prepare from start to finish.
- Season the chicken before adding it to the skillet to cook. This helps evenly coat every piece of chicken with the seasonings.
- Sear the chicken. Cook the chicken in a large skillet with olive oil over medium-high heat on the stovetop. Spread the chicken into a single layer and let it cook without moving it for 2-3 minutes. This will give the chicken a good sear and crust.
Variations
- Use a pound of ground chicken or ground turkey. Crumble and cook the chicken, then season it with the same seasonings and amounts listed in the recipe.
- Instead of cooking the chicken in a skillet on the stovetop, bake it in the oven. Toss the chunks of chicken in the seasoning mixture. Line a baking sheet with foil and spray it with cooking oil. Dump the chicken onto the baking sheet and spread it into a single layer. Bake at 400°F for 15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Instead of making the Asian slaw, substitute with this cucumber avocado salad, Asian edamame salad, or the mango cucumber salsa I made for these sweet chili salmon bowls.
How to Store Bang Bang Chicken Bowls
Storage – Store the rice, chicken, slaw, and bang bang sauce in separate containers so they stay fresh longer and are easier to reheat in the microwave. The bowls will keep for 3-4 days in the refrigerator.
Reheating – Reheat the chicken and rice together in the microwave for about 60 seconds or until warm. I like to cover the bowl with a damp paper towel to keep the chicken and rice from drying out. Adding a splash of chicken broth or water to the rice is another great way to retain the moisture.
- You can make the bang bang sauce ahead of time and store it in the refrigerator for 5–6 days. I like to store it in a glass jar with a reusable lid.
- Chop the cabbage 1-2 days ahead of time to cut down on prep. It’s best to shred the carrots and chop the cucumber the day you plan to eat the bowls.
- You can make the rice a day in advance and reheat it in the microwave for 60–90 seconds or until warm.
- You can also freeze the chicken and store it in a freezer bag or other airtight container for up to 3 months.
More Chicken Bowls
Bowl recipes are great if you’re someone who doesn’t want to or have time to cook every night. I have lots of chicken bowl recipes and love them all, but these are my favorites!
Bang Bang Chicken Rice Bowls
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine kosher salt (or to taste)
- Black pepper to taste
For the Bang Bang Sauce
- 1/2 cup plain Greek yogurt whole milk Greek yogurt is best
- 2 tablespoons mayonnaise
- 3 tablespoons sweet chili sauce
- 1 teaspoon sriracha
- pinch salt
For the Slaw
- 2 cups thinly sliced red cabbage
- 1 carrot shredded
- 1/2 English cucumber cut into matchsticks
- 2 tablespoons chopped cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey
- 1/2 teaspoon fine kosher salt (or to taste)
Other Ingredients
- 2 cups cooked rice (jasmine or basmati)
Instructions
- Cook the rice according to package instructions.
- While the rice is cooking, whisk together all of the ingredients for the bang bang sauce in a bowl or jar until it's smooth. Taste for seasoning then cover and refrigerate until ready to serve.
- Combine the shredded cabbage, carrot, cucumber, and cilantro in a mixing bowl and toss together. Pour the rice vinegar, honey, sesame oil, and salt onto the slaw. Toss together until everything is coated. Taste for seasoning. Cover and refrigerate.
- Add a tablespoon of olive oil to a large skillet and heat it over medium-high heat. In a bowl combine the chunks of chicken with the smoked paprika, garlic powder, onion powder, salt, and pepper.
- Dump the chicken into the skillet and spread it into a single layer. Let the chicken cook for 2-3 minutes before flipping it over. Cook for another 4-5 minutes or until the chicken reaches an internal temperature of 165°F.
- To assemble the bowls: Add a 1/2 cup or desired amount of rice into each bowl. Top with a 1/4 of the chicken, and your desired amount of the slaw. Drizzle with the bang bang sauce and garnish with extra cilantro if desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
