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Bang Bang Chicken Bowl (Classic)

Close-up of a vibrant Bang Bang Chicken Bowl featuring crispy chicken, rice, red cabbage, carrots, and drizzled with orange sauce.
Print Recipe

Make a quick and flavorful Bang Bang Chicken Bowl with crispy chicken, fresh vegetables, and a spicy-sweet sauce served over jasmine rice.

Ingredients

Scale
  • 1/4 cup tapioca starch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 1/2 pounds boneless skinless chicken breasts (cubed, about 3 cups)
  • 2 Tablespoons avocado oil
  • 3 Tablespoons avocado mayo (divided)
  • 1/3 cup honey
  • 3 Tablespoons sweet chili sauce
  • 1–2 Tablespoons hot sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1 Tablespoon avocado oil
  • 1 1/2 cups sliced carrots
  • 2 cups sliced red cabbage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked jasmine rice
  • 1 medium cucumber (sliced)
  • freshly squeezed lime juice (to taste)
  • 1 medium green onion stalk (chopped, for garnish)
  • black sesame seeds (optional, for garnish)

Instructions

  1. In a medium bowl combine the tapioca starch, garlic powder, salt, pepper, and paprika.
  2. Add the cubed chicken and toss until well coated.
  3. In a large non-stick skillet, heat the avocado oil over medium-high heat and add the chicken.
  4. Pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked. Stir a bit to break up the pieces.
  5. While the chicken cooks, mix the sauce ingredients in a large bowl using 1 Tablespoon of the mayo, and set aside about 1/4 cup of the sauce.
  6. Transfer the cooked chicken to a paper towel to drain excess oil.
  7. Add the coated chicken to the large sauce bowl and toss until fully coated.
  8. Add more avocado oil to the pan and bring to medium-high heat.
  9. Add the carrots, cooking for about 10 minutes.
  10. Add the cabbage, garlic powder, salt, and pepper, then cook for another 5-7 minutes, stirring occasionally, until the veggies start to soften.
  11. While the veggies cook, warm and divide the rice and fresh cucumber equally between 4 bowls. Drizzle lime juice over each one.
  12. Add the remaining 2 Tablespoons mayo to the 1/4 cup reserved sauce and whisk.
  13. Evenly divide the cooked veggies and chicken over each bowl with rice and cucumbers. Top with chopped green onions and black sesame seeds if using. Drizzle each bowl with the extra sauce.

Notes

  • Adjust the spice level by using more or less hot sauce in the sauce mixture.
  • For storing, keep the veggies, rice, chicken, and extra sauce separate to maintain texture.

Nutrition

Keywords: Bang Bang Chicken, Spicy Mayo, Asian Style, Quick Lunch, Easy Recipe, Chicken Bowl

Find it online: https://www.meltitclean.com/bang-bang-chicken-bowl-classic/