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Bang Bang Chicken Bowl for meal prep with flavorful ingredients

Bang Bang Chicken Bowl

A delicious and easy meal prep option featuring tender chicken, zesty sauce, and colorful veggies, perfect for busy weekdays or impressing friends and family.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts/Thighs (cut into bite-sized pieces)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt (preferably sea salt or kosher salt)
  • 1/2 teaspoon Black Pepper (freshly ground recommended)
For the Sauce
  • 1/2 cup Mayonnaise (can substitute with Greek yogurt)
  • 1/4 cup Sweet Chili Sauce
  • 1 tablespoon Sriracha (adjust to taste)
  • 1 tablespoon Honey (optional, agave syrup can be used)
  • 2 cloves Garlic (freshly minced)
For the Bowl
  • 2 cups Rice (white or brown; consider quinoa or cauliflower rice)
  • 1 cup Shredded Carrots
  • 1 cup Cucumber (sliced)
  • 1 cup Red Cabbage (chopped)
  • 1/4 cup Green Onions (for garnish)
  • 2 tablespoons Sesame Seeds (optional, for garnish)
  • 1/4 cup Fresh Cilantro (optional, for garnish)

Method
 

Preparation
  1. Cook the rice according to the package instructions. Set aside when done.
  2. In a large pan, heat the olive oil over medium heat. Add the chicken pieces, salt, and black pepper. Cook until the chicken is golden brown and fully cooked, about 5-7 minutes.
  3. In a mixing bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, and minced garlic. Mix well until it’s smooth and creamy.
  4. Pour the sauce over the cooked chicken. Stir until all pieces are well coated in the sauce.
Assembly
  1. In serving bowls, add a scoop of rice at the bottom. Top with sautéed Bang Bang chicken, shredded carrots, cucumber slices, and chopped red cabbage.
  2. Finish with green onions, sesame seeds, and fresh cilantro, if desired.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the sauce separate if possible to maintain the freshness of the veggies.