Why You’ll Love This Recipe

I’m all about meals that satisfy hunger, excitement, and ease—and this bowl hits them all. With a simple marinade, quick veggie prep, and a bold homemade bang bang sauce, it’s ideal for beginner cooks or anyone craving big flavor. It’s perfect for lunch, dinner, or meal prep, and it’s naturally gluten-free when you serve it over rice.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken & Marinade

1 lb boneless, skinless chicken breast, diced
1 tsp garlic powder
Salt and pepper
2 Tbsp olive oil

Bang Bang Sauce

¼ cup mayonnaise
2 Tbsp sweet chili sauce
1 Tbsp honey
2 Tbsp Sriracha (adjust to taste)
1 tsp lime juice

Veggies & Bowls

1 cup cooked white (or brown) rice
1 cup mixed veggies (e.g., bell pepper, broccoli, carrots)
Optional toppings: sliced cucumber, avocado, sesame seeds, cilantro

directions

Marinate chicken: I toss the diced chicken with olive oil, garlic powder, salt, and pepper.
Cook chicken: I heat a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6–8 minutes.
Make the sauce: I whisk together mayonnaise, sweet chili sauce, honey, Sriracha, and lime juice until smooth and creamy.
Assemble bowls: I divide the rice into bowls, top with chicken and mixed veggies, then drizzle generously with the bang bang sauce.
Garnish and serve: I finish with cucumber slices, avocado, sesame seeds, and cilantro for freshness and crunch.

Servings and timing

Servings: 4 bowls
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes

Variations

Protein swap: I use shrimp, tofu, or thin-sliced pork instead of chicken.
Veggie mix-up: I swap in snap peas, cabbage, carrots, or broccoli.
Rice alternatives: I use cauliflower rice for a lighter, low-carb version.
Sauce tweaks: I stir in lime zest or extra Sriracha for brightness or heat.

storage/reheating

Refrigerator: I store chicken, sauce, and veggies in separate containers for up to 4 days.
Reheating: I reheat chicken and veggies in a skillet or microwave, then add sauce and fresh toppings.
Make‑ahead bowls: I prep everything and assemble just before eating to keep the veggies crisp.

FAQs

Can I make the sauce ahead of time?

Yes—I make the sauce up to 3 days ahead and store it in the fridge; it tastes even better once the flavors meld.

Is this gluten‑free?

Absolutely—even the sauce is naturally gluten-free, so just be sure to serve it with rice or gluten-free grains.

What if I don’t have sweet chili sauce?

You can substitute with any sweet hot sauce or a mix of ketchup and hot sauce for a similar flavor.

Can I freeze leftovers?

I don’t freeze assembled bowls, but I do freeze cooked chicken and sauce separately—they thaw well and reheat nicely.

How spicy is it?

The heat level depends on the Sriracha; I adjust it to suit my taste—from mild to fiery.

Conclusion

This Bang Bang Chicken Bowl is a go-to for me when I want something quick, fresh, and full of flavor. With bold sauce, vibrant veggies, and satisfying chicken, it’s exactly the kind of easy bowl meal I love to make—day after day.