Introduction

Hey friend! You know those nights? The ones where you’re absolutely craving something flavorful, maybe a little spicy, but you just don’t have the energy to call for takeout or spend an hour in the kitchen? Oh, I know them well! That’s exactly why this Bang Bang Chicken Bowl recipe is my absolute go-to savior. It’s got all the deliciousness of your favorite crispy, saucy chicken without the fuss, and you can whip it up faster than the delivery guy could even get out of his car. Seriously, this bowl is a weeknight miracle – simple, satisfying, and bursting with flavor. Get ready to add this one to your regular rotation!

Why You’ll Love This Recipe

Fast: From start to finish, you can have dinner on the table in under 30 minutes. Perfect for busy nights!
Easy: Simple ingredients, straightforward steps. Even kitchen beginners can nail this one.
Giftable: Okay, maybe not giftable in the traditional sense, but it’s a fantastic dish to make for a friend who needs a comforting meal!
Crowd-pleasing: The sweet, spicy, tangy sauce is a winner for almost everyone. You can easily adjust the spice level, too!

Ingredients

Gather ’round, let’s talk ingredients! You probably have most of these staples in your pantry already:

1 lb Boneless, skinless chicken breast: The star of the show! We’ll dice this up for quick cooking. Feel free to use thighs if that’s what you have.
1 tsp Garlic powder: Adds that essential aromatic depth without needing to mince fresh garlic (hello, shortcut!).
1 cup Mixed vegetables: Use whatever you love! Frozen peas and carrots, broccoli florets, bell peppers, snap peas – get colorful!
1 tbsp Honey: Just a touch of sweetness to balance the heat and acid in the sauce.
1 tsp Lime juice: Brightens everything up and adds a lovely tangy kick.
2 tbsp Sriracha: This is where the “Bang Bang” comes from! Adjust to your spice preference.
1 cup Cooked white rice: The perfect fluffy base for soaking up all that glorious sauce.
Salt and pepper: Essential seasonings to make everything taste its best.
2 tbsp Olive oil: For cooking our chicken and veggies.

How to Make It

Alright, let’s get cooking! It’s seriously simple, I promise.

First things first, let’s get your rice ready if you haven’t already. While that’s cooking, dice up your chicken breast into bite-sized pieces, about 1-inch cubes.
Season the chicken generously with salt, pepper, and the garlic powder. Toss it around to make sure every piece is coated.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once shimmering, add the seasoned chicken in a single layer. Let it cook for 3-4 minutes per side, or until it’s golden brown and cooked through. Don’t overcrowd the pan – cook in batches if needed! Once cooked, remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add your mixed vegetables. Sauté for 5-7 minutes, or until they are tender-crisp and bright in color. You want them cooked but still with a little bite!
While the veggies are cooking, whisk together your bang bang sauce in a small bowl: combine the honey, lime juice, and Sriracha. Give it a taste – want it spicier? Add more Sriracha! Sweeter? A little more honey.
Once the vegetables are ready, add the cooked chicken back into the skillet with the veggies. Pour the prepared bang bang sauce over the top.
Stir gently to coat the chicken and vegetables evenly in the sauce. Let it simmer for just a minute or two, letting the sauce thicken slightly and everything get nice and saucy.
Now, it’s time to assemble! Grab your bowl. Spoon that fluffy cooked white rice into the bottom. Top it generously with your delicious Bang Bang Chicken and veggie mixture.
Take a moment to admire your handiwork, and then dig in!

Substitutions & Additions

One of the best things about a bowl recipe is how customizable it is! Feel free to play around:

Protein Swap: Not feeling chicken? Try shrimp, firm tofu (press it first!), or even just make it a veggie bowl.
Veggie Power: Don’t limit yourself! Add shredded cabbage, edamame, water chestnuts, mushrooms, or anything else you love.
Grain Change: Brown rice, quinoa, or even noodles make a great base instead of white rice.
Extra Crunch: Sprinkle with chopped peanuts, cashews, or sesame seeds before serving.
Garnish Goodness: Fresh cilantro, sliced green onions, or an extra drizzle of Sriracha are fantastic finishing touches.
Creamier Sauce: For a more traditional creamy Bang Bang sauce, you could whisk in a tablespoon or two of mayonnaise or Greek yogurt to your Sriracha, honey, and lime mixture.

Tips for Success

Making this bowl is pretty foolproof, but here are a few little tips I’ve picked up:

Don’t Overcook the Chicken: Chicken breast cooks quickly. Cook it just until it’s no longer pink inside to keep it juicy and tender.
Get Your Pan Hot: Starting with a hot pan helps you get a nice sear on the chicken and keeps the veggies from getting mushy.
Prep Ahead: You can cook your rice and even chop your chicken and veggies ahead of time to make assembly even faster on a busy night. Just store them separately in the fridge.
Taste and Adjust: The sauce is the heart of this dish! Taste it before you pour it over everything and adjust the Sriracha, honey, or lime juice to your liking.

How to Store It

Got leftovers? Lucky you! This bowl stores wonderfully.

Store the chicken and vegetable mixture and the cooked rice separately in airtight containers in the refrigerator.
They will keep well for 3-4 days.
To reheat, simply combine the desired amount of rice and the chicken mixture in a microwave-safe bowl and heat until warmed through. You might need a splash of water or a little extra sauce if it seems dry.

FAQs

Here are a couple of questions I often get about this recipe:

Can I make it spicier?

Absolutely! Just increase the amount of Sriracha in the sauce until it reaches your desired heat level. You can also add a pinch of red pepper flakes while cooking the veggies.

What kind of mixed vegetables should I use?

Honestly, whatever you like or have on hand! Frozen stir-fry blends work perfectly, or you can chop up fresh broccoli, carrots, bell peppers, snap peas, or zucchini. Aim for about a cup total.

Can I use brown rice instead of white?

Yes, definitely! Brown rice is a great, healthy alternative and works just as well as the base for this bowl.

There you have it! Your new favorite easy weeknight dinner. I hope you love making (and devouring!) this Bang Bang Chicken Bowl as much as I do. Happy cooking, friends!

Easy Weeknight Bang Bang Chicken Bowls (Better Than Takeout!)

This Bang Bang Chicken Bowl is a go-to savior for busy weeknights. It's flavorful, a little spicy, and can be whipped up faster than ordering takeout. Simple, satisfying, and bursting with flavor, it's perfect for busy nights and easily customizable.

Print Recipe Pin Recipe

Cook Time 17

Equipment

Large skillet or wok
Small bowl

Ingredients

1 lb Boneless, skinless chicken breast diced
1 tsp Garlic powder
1 cup Mixed vegetables frozen or fresh (peas, carrots, broccoli, bell peppers, snap peas, etc.)
1 tbsp Honey
1 tsp Lime juice
2 tbsp Sriracha adjust to preference
1 cup Cooked white rice
Salt
Pepper
2 tbsp Olive oil

Instructions

First things first, let's get your rice ready if you haven't already. While that's cooking, dice up your chicken breast into bite-sized pieces, about 1-inch cubes.
Season the chicken generously with salt, pepper, and the garlic powder. Toss it around to make sure every piece is coated.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once shimmering, add the seasoned chicken in a single layer. Let it cook for 3-4 minutes per side, or until it's golden brown and cooked through. Don't overcrowd the pan – cook in batches if needed! Once cooked, remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add your mixed vegetables. Sauté for 5-7 minutes, or until they are tender-crisp and bright in color. You want them cooked but still with a little bite!
While the veggies are cooking, whisk together your bang bang sauce in a small bowl: combine the honey, lime juice, and Sriracha. Give it a taste – want it spicier? Add more Sriracha! Sweeter? A little more honey.
Once the vegetables are ready, add the cooked chicken back into the skillet with the veggies. Pour the prepared bang bang sauce over the top.
Stir gently to coat the chicken and vegetables evenly in the sauce. Let it simmer for just a minute or two, letting the sauce thicken slightly and everything get nice and saucy.
Now, it's time to assemble! Grab your bowl. Spoon that fluffy cooked white rice into the bottom. Top it generously with your delicious Bang Bang Chicken and veggie mixture.
Take a moment to admire your handiwork, and then dig in!

Notes

Substitutions & Additions:
Protein Swap: Try shrimp, firm tofu (pressed), or make it a veggie bowl.
Veggie Power: Add shredded cabbage, edamame, water chestnuts, mushrooms, or zucchini.
Grain Change: Use brown rice, quinoa, or noodles instead of white rice.
Extra Crunch: Sprinkle with chopped peanuts, cashews, or sesame seeds.
Garnish Goodness: Add fresh cilantro, sliced green onions, or an extra drizzle of Sriracha.
Creamier Sauce: Whisk in a tablespoon or two of mayonnaise or Greek yogurt to the sauce.

Tips for Success:
Don't Overcook the Chicken: Cook just until no longer pink to keep it juicy.
Get Your Pan Hot: Helps with searing and prevents mushy veggies.
Prep Ahead: Cook rice, chop chicken/veggies ahead and store separately.
Taste and Adjust: Adjust sauce spiciness/sweetness before adding to the pan.

How to Store It:
Store chicken/veggie mixture and cooked rice separately in airtight containers in the fridge for 3-4 days.
To reheat, combine in a microwave-safe bowl and heat through. Add a splash of water or extra sauce if dry.