Description
Discover an easy bang bang chicken bowl recipe that’s creamy, spicy, and ready in minutes – perfect for a satisfying lunch or dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb/450 g)
- 1 ½ tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked brown rice (or quinoa)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- ½ cup sliced cucumber
- ¼ cup chopped fresh cilantro
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha (adjust to heat preference)
- 1 teaspoon honey
- 1 teaspoon lime juice
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Prep the chicken. Pat the breasts dry, then rub with olive oil, smoked paprika, garlic powder, salt, and pepper. This quick seasoning builds flavor without extra steps.
- Cook the chicken. Heat a large skillet over medium‑high heat. Add the chicken and sear 5‑6 minutes per side, until golden and the internal temperature reaches 165 °F (74 °C). Transfer to a cutting board and let rest 5 minutes – this keeps it juicy.
- Slice the chicken. Cut the rested chicken into bite‑size strips or cubes. Set aside.
- Make the bang bang sauce. In a small bowl, whisk together Greek yogurt, mayonnaise, sriracha, honey, lime juice, and toasted sesame oil until smooth. Taste and adjust heat or sweetness as needed.
- Assemble the base. Divide cooked brown rice (or quinoa) among four bowls. The grain acts as a neutral canvas for the sauce and toppings.
- Add veggies. Evenly distribute shredded cabbage, carrots, cucumber, and cilantro over the rice. The raw crunch balances the creamy sauce.
- Top with chicken and sauce. Place the sliced chicken on each bowl, then drizzle generously with the bang bang sauce. Sprinkle toasted sesame seeds for extra texture, if using.
- Serve. Enjoy immediately while the chicken is warm and the sauce is cool. The contrast of temperatures is part of the magic.
Notes
- Don’t overcrowd the pan. If your skillet is small, cook the chicken in two batches. Overcrowding steams the meat instead of searing it.
- Use a meat thermometer. It guarantees safety and prevents overcooking, which can make the chicken dry.
- Adjust sauce thickness. If the sauce feels too thick, thin it with a splash of water or extra lime juice. If too thin, add a bit more Greek yogurt.
- Prep veggies ahead. Shredding cabbage and carrots takes a few minutes; do it while the chicken cooks to save time.
- Make it gluten‑free. Use gluten‑free soy sauce or omit it entirely – the recipe is already free of wheat.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Lunch
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: bang bang chicken bowl easy