Description
This Bang Bang Chicken Bowl is a flavorful and spicy dish featuring tender chicken pieces cooked to golden perfection, sautéed bell peppers, and a creamy, tangy Bang Bang sauce made from mayonnaise, Sriracha, and lime juice. Served over a bed of fluffy white or brown rice and garnished with fresh green onions and crisp cucumber slices, this recipe is perfect for a quick, satisfying meal with a kick.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts (about 1 lb)
- Salt and pepper, to taste
- 1 tsp oil (for cooking)
Rice and Vegetables
- 1 cup white or brown rice
- 1 cup assorted bell peppers, sliced (red, yellow, green)
- 1 medium cucumber, thinly sliced
Sauce
- 3 cloves fresh garlic, minced
- 3 tbsp Sriracha sauce (adjust for spice level)
- ½ cup mayonnaise
- Juice of 1 lime
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the Chicken: Cut chicken breasts into bite-sized pieces and season them evenly with salt and pepper to enhance flavor before cooking.
- Cook the Chicken: Heat oil in a skillet over medium heat. Add the chicken pieces and cook until golden brown on the outside and juices run clear inside, about 6 to 8 minutes, ensuring they are cooked through.
- Make the Bang Bang Sauce: In a bowl, whisk together minced garlic, mayonnaise, Sriracha sauce, and lime juice until smooth. Taste and adjust seasoning or spice level according to your preference.
- Sauté the Bell Peppers: Using the same skillet, sauté the sliced bell peppers over medium heat for 3 to 4 minutes until they are just tender but still crisp.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the peppers, pour the prepared Bang Bang sauce over, and stir to coat all pieces evenly. Heat through for about 2 minutes to meld flavors together.
- Assemble the Bowl: Cook rice according to package instructions. Serve the saucy chicken and pepper mixture over the cooked rice, garnish with chopped green onions and thinly sliced cucumber for freshness, and enjoy immediately.
Notes
- You can use either white or brown rice depending on your preference for texture and nutrition.
- Adjust the amount of Sriracha to control the spiciness of the sauce.
- For a dairy-free version, substitute mayonnaise with a vegan mayo alternative.
- Ensure the chicken is fully cooked by checking that juices run clear and internal temperature reaches 165°F (75°C).
- To prepare ahead, cook the chicken and make the sauce in advance, then quickly sauté peppers and combine before serving.
