Bang Bang Chicken Bowl
A fun and delicious meal combining tender chicken, colorful vegetables, and a flavorful sauce, perfect for busy weeknights.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- Salt to taste Salt
- Pepper to taste Pepper
- 2 tablespoons oil (for cooking)
For the Bowls
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 3 stalks green onions, chopped For garnish
- Sesame seeds to taste Sesame seeds (for garnishing)
For the Sauce
- ½ cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce Adjust for spice level.
- 1 tablespoon soy sauce
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Cooking Chicken
- Heat oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Sautéing Vegetables
- In the same skillet, add broccoli, red bell pepper, and carrot. Sauté for about 3-5 minutes, until tender yet crisp.
Making the Sauce
- In a small bowl, mix together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until well combined.
Combining Ingredients
- Return cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir well to coat evenly.
Serving
- In serving bowls, place a layer of cooked rice as the base.
- Spoon the chicken and vegetable mixture over the rice.
- Garnish each bowl with chopped green onions and a sprinkle of sesame seeds.
- Serve immediately while fresh and hot.
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days. Reheat in the microwave before serving.