Description
This Bang Bang Chicken Bowl recipe features tender, crispy chicken tossed in a creamy, spicy Bang Bang sauce, served over warm white rice with fresh vegetables like red cabbage, carrot, cucumber, and avocado. Garnished with cilantro and sesame seeds, this vibrant, flavorful bowl is perfect for a quick and satisfying meal.
Ingredients
Scale
Bang Bang Sauce
- 1 ¼ cups (290 g) mayonnaise
- ⅔ cup (177 g) Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha, or more to taste
Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Bang Bang Chicken Bowl
- 4 cups (744 g) prepared white rice, warmed, divided
- 2 cups (140 g) red cabbage, thinly sliced, divided
- 1 large carrot, julienned, divided
- 1 medium cucumber, halved, sliced, divided
- 1 large avocado, thinly sliced, divided
- fresh cilantro, chopped for garnish
- sesame seeds, for garnish
Instructions
- Prepare Bang Bang Sauce: In a medium bowl, combine mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir well until fully blended. Set the sauce aside for later use.
- Season the Chicken: In a large bowl, mix vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken breast pieces and gently toss to evenly coat the chicken with the seasoning mixture.
- Cook the Chicken in Air Fryer: Arrange the seasoned chicken in a single layer in the air fryer basket. Depending on the size of your air fryer, cook the chicken in batches if necessary. Air fry at 400°F for 12 minutes, flipping the chicken halfway through cooking, until the internal temperature reaches 165°F and the chicken is cooked through.
- Toss Chicken with Sauce: Transfer the cooked chicken to a large bowl and add ½ cup of the prepared Bang Bang sauce. Toss the chicken gently to coat it evenly with the sauce.
- Assemble the Bowls: Prepare 4 medium-sized serving bowls. In each bowl, add 1 cup of warm white rice, ½ cup of thinly sliced red cabbage, ¼ cup of julienned carrot, and ¼ cup of sliced cucumber. Top each bowl with equal portions of sliced avocado and the sauced Bang Bang chicken.
- Garnish and Serve: Drizzle the remaining Bang Bang sauce over each bowl. Garnish with fresh chopped cilantro and a sprinkle of sesame seeds. Serve the bowls immediately while the chicken is warm.
Notes
- For stovetop cooking: Season chicken with paprika, garlic powder, salt, and pepper. Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add chicken and cook for 8-10 minutes, flipping halfway, until golden brown and cooked through to 165°F internal temperature.
- After cooking on stovetop, turn off heat and toss chicken in ½ cup Bang Bang sauce to coat evenly.
- If you do not have an air fryer, the skillet method is a great alternative to achieve delicious results.
- You can adjust the spiciness of the Bang Bang sauce by adding more or less Sriracha according to your taste preference.
- Prepare the rice ahead of time and keep it warm for quick assembly of the bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
