Bang Bang Chicken Rice Bowls

A bowl with white rice, seasoned Bang Bang Chicken pieces, shredded purple cabbage, cucumber, carrots, and a drizzle of creamy dressing. A fork rests in the bowl.

Bang Bang Chicken Rice Bowls

Bang bang chicken bowls are made with juicy seasoned chicken, fluffy rice, crunchy slaw, and a creamy sweet and spicy bang bang sauce. It's an easy dinner that’s great for meal prep!

Prep Time20

Cook Time15

Total Time35

Course: Bowls, Chicken + Poultry, Dinners

Cuisine: American, Asian

Keyword: bang bang chicken bowls, bang bang chicken rice bowls

Servings: servings

Author: Danae Halliday

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

Storage - The bowls will keep for 3-4 days in the refrigerator. Store the components in separate containers so they stay fresh longer.

Reheating - Reheat the rice and chicken together for 60-90 seconds or until warm. Cover the bowl with a damp paper towel while reheating to lock in the moisture.

Nutrition