Bang Bang Chicken Bowl

I love this recipe because it hits the sweet-heat, creamy-crunchy spot I crave on rushed weeknights. I make it when I want dinner that feels special but comes together in real life.

In this post I walk you through skillet and air fryer methods so your chicken cooks to 165°F in about 10–16 minutes on the stove or 12–14 minutes at 400°F in the air fryer. I also cover fluffy jasmine rice, quick-sautéed carrots and red cabbage, crisp cucumbers, and a tangy, creamy sauce that ties the bowl together.

You’ll get exact ingredient amounts for four bowls, meal prep tips to keep textures fresh for 3–4 days, and simple swaps like brown rice or edamame for more protein. Stick with me and I’ll show you how to assemble a takeout-style bowl that saves you time and tastes like a win on a busy night.

I developed this as a fast, high-protein dinner that’s both weeknight-friendly and meal-prep ready. The bowls balance lean chicken, fluffy jasmine rice, and crisp vegetables so every bite feels complete.

The sauce is the star: mayo for creaminess, sweet chili for sweetness, sriracha for heat, and a splash of honey or rice vinegar to brighten. It’s easy to mix and tastes like takeout at home.

• I designed this to cook fast—skillet sear or air fryer crisp—both make juicy chicken in under 20 minutes.
• Pantry-friendly ingredients and minimal cleanup mean you can make bang-style bowls any night.
• Meal prep tips keep the sauce fresh and veggies crunchy so lunches stay restaurant-worthy for days.

This recipe comes together fast and reliably, so dinner feels like a treat even on busy weeknights.

I get juicy chicken in about 12–16 minutes, quick-sautéed veggies, and a two-minute sauce whisk. That means dinner is ready in minimal time without sacrificing flavor.

The flavors are creamy, a little sweet, and just the right amount of heat for most palates. Each bowl has protein, carbs, and fresh veggies so every bite feels complete.

You can dial up spice with extra sriracha or soften it with more sweet chili sauce and honey. I portion the sauce, so everyone at the table can choose their heat level.

I prep rice and chicken ahead and keep veggies and sauce separate. Reheat chicken and rice, then add fresh veggies and sauce for the best texture.

• Fast and reliable—juicy chicken in 12–16 minutes and a quick sauce whisk.
• Balanced flavors kids enjoy and adults can spice up with sriracha.
• Ideal for meal prep: components stay bright for 3–4 days when stored separately.
• Make a double batch to save time and cover lunches—see my easy buffalo option easy buffalo chicken bowls.

A silky, sweet-heat sauce turns simple ingredients into something you want to eat again. I keep the recipe flexible so you can tweak heat and sweetness in seconds.

Classic combo: mayo base, glossy sweet chili, a hit of sriracha, then honey or rice vinegar for balance. For four bowls I use 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1–2 tablespoons sriracha, 1–2 tablespoons honey (or 1 tablespoon rice vinegar), 1 teaspoon minced garlic, and a pinch of salt.

• My bang bang sauce starts with a creamy mayo base, then layers in sweet chili and sriracha for gloss and heat.
• Whisk until silky and divide: most to toss the cooked protein, a reserved portion to drizzle on assembled bowls.
• Want a lighter version? Use avocado mayo or swap a tablespoon of mayo to mellow bold flavors.
• Adjustments: add a teaspoon more sriracha for heat, or a teaspoon more honey for sweet; garlic powder works at about 1/4 teaspoon if needed.
• You can make bang bang 3–4 days ahead; store chilled and stir before using.

Before I turn on the stove, I like to line up every tool and ingredient so the whole dinner flows without stress. A quick setup saves time and makes the evening feel calm and achievable.

I start the jasmine rice so it steams while I work. While the pot cooks, I whisk the bang sauce and set aside a little for drizzling.

Then I chop the carrots, shred the red cabbage, and slice the cucumber so the veggies stay crisp and ready to toss.

• I use a non-stick skillet for a golden sear and full control. Preheat it to medium-high so you get an instant sizzle.
• For fewer calories and crisp edges, I preheat the air fryer to 400°F. It cooks quickly and uses little oil.
• Have measuring cups, mixing bowls, tongs, a sharp knife, and a sturdy cutting board within reach to keep the flow fast and tidy.
• Pat the chicken dry before seasoning so any light coating sticks and it browns in minutes. For meal prep, portion rice, chicken, and sauce into storage containers separately.

A well-chosen toolset makes cooking faster and helps every bite turn out the way I expect. I line up the essentials so prep and cook time flow without surprise.

Below I explain why each item matters and exactly how I use it for efficient prep, cooking, and storage. Small habits—like preheating or using a tight-lid container—keep textures fresh for days.

Here’s a precise ingredient list so every component cooks and balances the same way each time. The table below covers protein options, starch and seasonings, oils, sauce amounts, and vegetables for four servings.

I consolidated the ingredients into one clear chart to keep prep fast. Use the starch for pan-frying to boost crispness and choose sesame oil for air-fryer flavor.

• The sauce amounts give plenty to toss hot chicken and to drizzle on top.
• Include edamame if you want more protein and crunch.
• Garnishes like green onion and sesame seeds add freshness and a nutty finish.

Saucy protein, bright veg, and steamy rice come together into a simple, satisfying dinner I rely on.

The bowl centers on juicy chicken tossed hot in bang bang sauce so every edge stays glossy and flavorful. Jasmine rice makes a fragrant base that soaks up drips without getting mushy.

I like the contrast of warm, sautéed carrots and red cabbage with cool cucumber slices. A squeeze of lime lifts the sauce, while green onions and sesame seeds add fresh, nutty notes.

Portions are tuned to feel filling without heavy fat. If I want extra crunch, I scatter crushed peanuts or add edamame for more protein. Because the parts are modular, guests can tweak heat and sweetness at the table.

• This bowl blends saucy chicken, rice, and crisp-tender veggies into a balanced meal I make on repeat.
• Components store well for easy prep and leftovers that still taste great the next day.

Get the timing right and the whole meal comes together—here’s how I cook chicken two ways for consistent, juicy results.

Heat 2 tablespoons oil in a non-stick skillet over medium-high so the pan is hot before you add chicken. Add lightly coated pieces in a single layer and cook 5–8 minutes without moving so a crust forms.

Flip and cook another 5–8 minutes until the thickest piece reaches 165°F. Work in batches to avoid crowding and lost heat. If using breasts, cut to about 1-inch cubes so they cook through fast without drying.

Toss pieces with 2 tablespoons toasted sesame oil and seasonings. Preheat the basket to 400°F and arrange chicken in a single layer.

Cook 12–14 minutes, shaking or flipping halfway so edges brown evenly. Avoid saucing before frying—toss with bang-chili sauce right after resting for 2 minutes so the glaze sticks and juices stay locked in.

I’ll walk you through each step so the timing is clear and the finish is glossy. Read once, then follow the numbered list while you cook.

1. Make the sauce and reserve some for drizzling

   Whisk 1/2 cup mayo, 1/4 cup sweet chili, 1–2 tablespoons sriracha, 1–2 tablespoons honey (or 1 tablespoon rice vinegar), 1 teaspoon minced garlic, and a pinch of salt until smooth. Set aside 1/4 cup for drizzling.

2. Season and cook the chicken until 165°F

   Skillet: toss 1.5 lb cubed chicken with 1/4 cup tapioca starch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp ground ginger, 1 tsp salt, 1/2 tsp pepper. Heat 2 tablespoons avocado oil over medium-high; cook 5–8 minutes per side until 165°F. Rest 2 minutes.

   Air fryer: toss 2 lb thighs with 2 tablespoons toasted sesame oil and the same seasonings; air fry at 400°F for 12–14 minutes, shaking halfway, until 165°F.

3. Sauté the carrots and cabbage until just tender

   Add 1 tablespoon oil to a skillet. Cook 1.5 cups sliced carrots about 10 minutes. Add 2 cups shredded red cabbage, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper; cook 5–7 more minutes until just tender.

4. Assemble and top

   Divide about 3/4 cup warm rice into 4 bowls. Add sliced cucumber and the sautéed veggies. Toss hot chicken with the larger portion of the bang bang sauce so pieces are glossy, then add to each bowl.

   Drizzle the reserved sauce on top and finish with lime juice, chopped green onions, sesame seeds, and crushed peanuts if you like extra crunch.

Tip: For meal prep, keep chicken and rice separate from raw cucumber and sauce; drizzle just before eating to preserve texture.

You can turn this into a family favorite with a few easy swaps and playful add-ins. Small changes change the texture and make leftovers feel new without extra fuss.

• I love adding avocado slices for creamy richness that tames the sweet-heat sauce.
• Edamame boosts protein and gives a bright, satisfying bite; toss it warm or at room temp.
• Quick-pickled red onions bring a tangy pop that cuts through any fat in the sauce.
• Crushed peanuts or cashews add crunchy contrast and a toasty aroma that pairs well with sesame.

• Jasmine or white rice keeps things classic and comforting.
• Brown rice adds a nutty chew and more fiber for a heartier meal.
• Noodles make a playful twist—use udon or rice noodles for different textures.
• Cauliflower rice trims carbs and keeps the bowl lighter while staying filling.

Add freshness with cilantro, extra lime, and a sprinkle of sesame seeds. For heat, a few drops of chili oil deepen spice without changing the base sauce.

Veggie ideas: raw shredded carrots for crunch, lightly steamed broccoli for substance, and cucumber ribbons to keep things cool under warm pieces. Tweak the sauce drizzle so each person gets the spice and sweetness they prefer.

Storing components properly saves time and keeps every bite fresh when you reheat. I separate elements so textures and flavors hold up through the week.

I keep rice and chicken together in a heatproof container when I plan to reheat them at once. Fresh veggies—cucumber, shredded cabbage, and scallions—go in a separate container to stay crisp.

The sauce gets its own tiny jar or cup. This prevents sogginess and keeps the dressing creamy. Stir the sauce before drizzling.

• Refrigerate containers up to 3–4 days; sauce can last up to 5 days in a sealed jar.
• Label each container with the date so you use the oldest first.

Microwave chicken and rice in 30–45 second bursts until steaming hot. Add a teaspoon of water to rice if it looks dry, then fluff with a fork.

Alternatively, rewarm chicken briefly in a non-stick skillet over medium heat for 2–3 minutes to revive the sear. Never reheat raw garnishes—add them cold for contrast.

For safety, reheat until the chicken is steaming hot. Pack bowls with divided containers if you’ll eat on the go, and add sauce and fresh veggies just before serving for best texture and flavor.

Simple steps and a sticky, creamy sauce make this dish an easy win any night of the week. I get juicy chicken, fluffy rice, and bright veg on the table in about the same short time it takes to steam rice.

If you only tweak one thing, play with the sauce—an extra teaspoon of sriracha or a splash of rice vinegar can shift the whole vibe. Meal prep is simple when you store components separately and assemble right before eating.

Want more ideas? Try these related recipes and bowls from cuisines-corse.com that follow the same quick, customizable plan:

Bang Bang Shrimp Bowl · Spicy Salmon Rice Bowl · Teriyaki Chicken Power Bowl

For a plant-based twist, check the crispy tofu option, or explore my inside-out egg roll in a bowl for another fast, flavor-forward weeknight pick: inside-out egg roll in a bowl. If you make this, I’d love to hear how you customized heat and texture—happy cooking!