Bang Bang Chicken Bowl

Name: Bang Bang Chicken Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups cooked jasmine rice (about 1 cup uncooked) (Use leftover rice for quicker preparation.); 1 lb boneless, skinless chicken breasts (Can substitute with chicken thighs for richer flavor.); 1/4 cup mayonnaise (Swappable with plain Greek yogurt for a tangier sauce.); 2 tablespoons sweet chili sauce (Provides sweetness to balance the heat.); 1 tablespoon sriracha (Adjust to taste for spice level.); 1 cup fresh veggies, sliced or chopped (bell peppers, cucumbers, carrots) (Any combination of fresh veggies works well.); to taste Salt and pepper (For seasoning the chicken.); for garnish Green onions, sliced

By:

Chloe Bennett

| Posted on:

January 25, 2026

A flavorful Bang Bang Chicken Bowl topped with fresh ingredients and drizzled with sauce.

Recipes

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I still remember the first time I tossed a spicy, creamy sauce over tender chicken and jasmine rice — it turned a simple weeknight meal into something my family asked for again the next day. Bang Bang Chicken Bowl is a quick, flavor-forward bowl that balances sweet chili, sriracha heat, crisp fresh vegetables, and fluffy jasmine rice. It’s perfect when you want takeout-level flavor without leaving the kitchen, and it comes together in under 30 minutes if your rice is already cooked. If you like skillet versions with more charred edges, try my favorite one-pan adaptation for a slightly smokier bite skillet bang bang chicken thighs.

Why you’ll love this dish

This bowl hits a few sweet spots: it’s fast, flexible, and crowd-pleasing. The sauce is creamy and spicy but easy to tame for kids. The recipe uses pantry basics and a single pound of chicken, so it’s budget-friendly. It’s also a great base for meal prep — make the components ahead and assemble when you’re ready.

"Simple, spicy, and satisfying — this became our go-to dinner for busy nights. The sauce is addictive."

Preparing Bang Bang Chicken Bowl

Quick overview: rinse and cook jasmine rice, whisk a spicy mayo-style sauce, sear seasoned chicken until 165°F, rest and slice the chicken, then build bowls with rice, vegetables, and sauce. The whole process is mostly active cooking on the stove, with short resting and assembly time at the end. Expect about 35 to 40 minutes total if you start the rice from dry, or under 20 minutes when using leftover rice.

What you’ll need

2 cups cooked jasmine rice (about 1 cup uncooked)
1 lb boneless, skinless chicken breasts
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha, or to taste (adjust for heat)
1 cup fresh veggies, sliced or chopped (bell peppers, cucumbers, carrots work well)
Salt and pepper to taste
Green onions, sliced for garnish

Notes and substitutions:

Swap the mayonnaise for plain Greek yogurt for a tangier, lighter sauce.
Use cooked brown rice or quinoa if you want more fiber; adjust cook times accordingly.
If you prefer dark meat, chicken thighs work well and add richness.

Step-by-step instructions

Rinse the uncooked jasmine rice under cold water until the water runs clear. Cook according to package directions and keep warm. Fluff with a fork before serving.
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and add more sriracha if you want more heat.
Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. If any piece is thicker in the middle, gently pound it to an even thickness so it cooks evenly.
Heat 1 tablespoon of neutral oil in a skillet over medium heat until shimmering. Add the chicken and cook 6 to 7 minutes per side, depending on thickness, until the internal temperature at the thickest part reaches 165°F.
Remove the chicken to a cutting board and let it rest for 5 minutes. Resting lets the juices redistribute so slices stay moist.
Slice the chicken against the grain into even pieces.
Divide the warm jasmine rice between bowls. Arrange sliced chicken and the fresh vegetables on top. Drizzle the spicy mayo over each bowl and finish with sliced green onions. Serve warm.

Best ways to enjoy it

Serve this bowl immediately while the rice and chicken are warm. For contrast, add a wedge of lime on the side for a bright squeeze. Pair with a simple cucumber salad or quick pickled carrot ribbons for acidity and crunch. For a smokier plate, char the bell peppers on the hot skillet before slicing and adding them to the bowls.

Storage and reheating tips

Refrigerate leftovers in airtight containers within two hours of cooking. Keep rice and chicken together or separate for best texture.
Use refrigerated leftovers within 3 to 4 days.
To reheat, warm gently in a skillet over low-medium heat or microwave in 30-second bursts, stirring in between, until heated through. Add a splash of water when reheating rice to prevent drying.
Freezing: You can freeze portions for up to 2 months. Freeze chicken and rice separately in airtight containers or freezer bags for best quality. Thaw overnight in the refrigerator before reheating.
Always reheat to an internal temperature of 165°F for food safety.

Pro chef tips

Pound chicken to an even thickness for uniform cooking. It shortens cook time and prevents overcooked edges.
Use an instant-read thermometer to check for 165°F at the thickest spot. It’s the safest way to confirm doneness.
Let the chicken rest before slicing; uncovered resting for five minutes locks in juices.
If you like a thinner sauce, stir in a teaspoon or two of warm water until you reach the desired consistency.
Prep veggies ahead and keep them crisp by storing with a paper towel to absorb excess moisture.

Creative twists

Make it vegetarian: swap cooked, pressed, and pan-fried extra-firm tofu for chicken and increase sauce slightly for coating.
Low-fat version: use plain Greek yogurt instead of mayonnaise and reduce the amount by half.
Add crunch: top with toasted sesame seeds or crushed roasted peanuts for texture.
For a Mediterranean twist, try swapping the rice for a herbed couscous and adding feta and olives, similar in spirit to a Greek-style chicken bowl.

Common questions

How long does this take to make from start to finish?

From dry rice to plated bowls expect about 35 to 40 minutes. If you use leftover cooked rice, assembly and cooking the chicken take about 15 to 20 minutes.

Can I make the sauce ahead of time?

Yes. The spicy mayo keeps well in the refrigerator for up to 4 days in a sealed container. Give it a quick stir before using.

What if I don’t like spicy food?

Reduce or omit the sriracha and add more sweet chili sauce for sweetness without heat. You can also mix in a little honey to balance the tang if you remove the heat entirely.

Is it safe to freeze these bowls?

You can freeze components, but texture changes are likely. Freeze chicken and rice separately for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use chicken thighs instead of breasts?

Yes. Thighs are more forgiving and often juicier. Reduce cooking time slightly and aim for 165°F internal temperature.

What veggies work best?

Crunchy, fresh vegetables like bell peppers, cucumbers, and grated carrots are ideal. Quick pickles or slaws also add nice acidity to cut the richness of the sauce.