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Bang Bang Chicken Bowl with spicy chicken, vegetables, and creamy sauce

Bang Bang Chicken Bowl

A quick and flavorful bowl featuring tender cubed chicken, fluffy jasmine rice, fresh veggies, and a creamy spicy mayo, perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed (about 1-inch pieces) Boneless, skinless; use thighs for more fat and flavor.
  • 2 cups jasmine rice, uncooked Yields a fluffy, fragrant base; swap short-grain or brown rice.
  • 1/4 cup mayonnaise Creates the creamy base for the sauce; Greek yogurt can be used for a lighter version.
  • 2 tablespoons sriracha Adjust for heat preference.
  • 1 tablespoon soy sauce Low-sodium soy sauce works if watching salt.
  • 1 cup mixed fresh veggies (bell peppers, carrots, cucumbers suggested) Use shredded cabbage, edamame, or steamed broccoli if preferred.
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Cooking Rice
  1. Rinse the jasmine rice if you like, then cook according to package instructions until tender and fluffy. Fluff with a fork and keep warm.
Making Spicy Mayo
  1. In a small bowl, whisk together 1/4 cup mayo, 2 tablespoons sriracha, and 1 tablespoon soy sauce until smooth. Taste and add more sriracha if you want extra heat.
Preparing Chicken
  1. Heat 1–2 tablespoons oil in a large skillet over medium heat. Pat the cubed chicken dry and season lightly with salt and pepper. Add chicken to the skillet in a single layer; avoid overcrowding.
  2. Sear the chicken, stirring occasionally, until all sides are golden and the internal temperature reaches 165°F (74°C), about 6-8 minutes depending on piece size. Remove from heat.
Assembling Bowls
  1. Divide the cooked rice between bowls. Top with the cooked chicken and scatter the mixed fresh veggies over each bowl.
  2. Drizzle the spicy mayo over each bowl and garnish with chopped cilantro. Serve immediately while the chicken is warm.

Notes

Store leftover components in airtight containers for up to 3-4 days. Keep spicy mayo separate to preserve texture. Reheat chicken and rice together with a splash of water or broth to prevent drying.