Creamy Bang Bang Chicken Bowl
Ingredients
- Bang Bang Sauce:
- 1¼ cups mayonnaise
- ⅔ cup sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons sriracha adjust to taste
- Chicken:
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Bowl Assembly:
- 4 cups cooked white rice warmed
- 2 cups red cabbage thinly sliced
- 1 large carrot julienned
- 1 medium cucumber sliced
- 1 large avocado thinly sliced
- Fresh cilantro chopped, for garnish
- Sesame seeds for garnish
Instructions
- Make the Bang Bang Sauce:
- In a medium bowl, combine mayonnaise, sweet chili sauce, honey, and sriracha. Stir until smooth and set aside.
- Cook the Chicken:
- In a large bowl, toss chicken cubes with vegetable oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- Air Fryer Method: Arrange chicken in a single layer in the air fryer basket. Cook at 400°F for 11–12 minutes, flipping halfway through, until chicken reaches 165°F internally.
- Toss the cooked chicken with ½ cup of the prepared Bang Bang sauce.
- Skillet Method (Optional):
- Heat oil in a non-stick skillet over medium-high heat. Add seasoned chicken and cook for 8–10 minutes, flipping halfway, until golden and cooked through. Remove from heat and toss with ½ cup of Bang Bang sauce.
- Assemble the Bowls:
- Divide rice among four bowls (1 cup per bowl). Top each with ½ cup cabbage, ¼ cup carrots, and ¼ cup cucumber.
- Add cooked Bang Bang chicken and avocado slices.
- Drizzle remaining sauce on top and garnish with cilantro and sesame seeds. Serve immediately.
Notes
This Bang Bang Chicken Bowl is a quick, flavorful dinner perfect for busy weeknights. The creamy, slightly spicy sauce pairs with crisp vegetables and fluffy rice for a colorful, satisfying meal.