This post may contain affiliate links.

These Bang Bang Chicken Bowls are my go-to for weeknight dinners when I’m craving takeout but still want something healthy and ready in about 30 minutes. With 42 grams of protein per bowl it will keep you full and be a winner winner chicken dinner!

Overhead view of a bang bang chicken rice bowl garnished with sesame seeds and green onion, with a small dish of sesame seeds nearby.

Stir-fries are my go-to for quick, easy dinners like my Weeknight Tofu Stir Fry which is a readers favourites. We’re big “bowl people” in my home so any excuse to take a meal, put it in a bowl and add fresh toppings I’m in. And These Bang Bang Chicken Rice Bowls have become a new weeknight staple.

A lot of other bang bang chicken recipes stop at some chopped vegetables mixed in with the chicken. I like doing something different: my quick Asian-style cucumber salad on the side instead. It’s a tried and true side dish in my house, and it adds a lot more flavour and crunch to this bowl than plain chopped cucumber ever could.

Bang bang sauce usually leans heavy on mayo, that’s what makes it so creamy, but I only use mayo in the drizzle on top instead of mixing it into the whole batch of chicken. You still get that classic bang bang flavour, but it’s a lightened up version.

Recipe Highlights

  • About 42g of protein per bowl: Between the chicken and edamame, this bowl is a super filling option for a weeknight dinner. For another high protein dinner also try my Chicken Caesar Smashed Tacos.
  • Ready in about 30 minutes: we’re all about quick and easy dinners in my household!
  • Freezer edamame keeps it easy: I always have a bag of frozen edamame on hand, so it’s a no-prep way to add extra protein to any dish. Edamame are also great added to my Thai Peanut Noodle Salad.
  • Meal-prep friendly: Portions well into containers for the week and the cucumber salad wont get soggy.

Key Ingredients

Ingredients for bang bang chicken bowls.

Chicken: Breast or thighs both works, thighs are more forgiving and stay juicier while breast is leaner. Chicken breast is also delicious in my Jalapeno Popper Chicken Salad.

Cornstarch: This is my stir-fry trick that helps the chicken crisp up and gives the sauce something to hold onto. Trust me on this one, it makes a huge difference when stir-frying!

Bang bang sauce: You can actually buy this sauce at many grocery stores now, but I make it homemade by mixing mayo, sriracha and sweet chili sauce together.

How To Make Bang Bang Chicken Bowls

*This is a recipe overview to just show step-by-step photos. The full recipe with measurements and instructions can be found below in the recipe card.

A hand stirring diced raw chicken with cornstarch in a glass mixing bowl.

Step 1: Coat the chicken with salt, pepper and cornstarch.

Raw diced chicken breast pieces in a skillet ready to be cooked.

Step 2: Cook until browned on each side.

Diced raw chicken pieces searing in a skillet with bang bang sauce being poured over half of the pan.

Step 3: Add garlic, ginger, sweet chili sauce and sriracha.

Golden brown chicken bites fully coated in bang bang sauce cooking in a skillet.

Step 4: Toss to coat.

sliced cucumbers in a mixing bowl with dressing on the bottom

Step 5: Mix sliced cucumber with the dreessing.

Asian cucumber salad in a mixing bowl topped with sesame seeds

Step 6: Toss together with sesame seeds.

Two bang bang chicken bowls with rice and vegetables set on a table beside a striped linen napkin.

Step 7: Assemble the bowls.

How To Store

Store in the fridge for up to 4 days, keeping the cucumber salad stored in a separate container if you plan to reheat the chicken and rice.

Jess’s Tips

  • Don’t skip the cornstarch: it’s what gives the chicken that crispy coating and gives the sauce something to stick to. This is what give the chicken that restaurants quality.
  • Thighs are the more forgiving choice: If you find chicken breast dry, use thighs for this recipe. They stay juicier if you overcook them slightly.
  • Keep a bag of edamame in the freezer: it’s such an easy way to add extra protein to any recipe like this one or my Quinoa Edamame Salad.
  • Let the cucumber salad sit: make it first before prepping the chicken. The cucumber salad tastes best after it sits for 10-20 minutes.
Close-up of a bang bang chicken bowl with rice, cucumber slices, edamame, and chopsticks resting on top.

Try These Bowl Recipes Next!

Tried these Bang Bang Chicken Bowls? Leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!

Save this recipe!
Get this recipe sent to your inbox, plus new healthy recipes each week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of a bang bang chicken rice bowl garnished with sesame seeds and green onion, with a small dish of sesame seeds nearby.

Bang Bang Chicken Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Dairy-Free
Print Recipe

Description

These bang bang chicken bowls have 42 grams of protein per serving and make a delicious quick and easy meal any night of the week!

Ingredients

Units

Asian Cucumber Salad

  • 4 Persian cucumbers, thinly sliced
  • 1 teaspoon soy sauce (sub tamari for gluten-free)
  • 1 1/2 tablespoons rice vinegar
  • 1/2 tablespoon sesame oil
  • 1 tablespoon chili oil
  • 1 tablespoon sesame seeds

Bang Bang Chicken

  • 1 1/2 pounds chicken breast or thighs, cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha

Bang Bang Sauce

  • 3 tablespoons mayo
  • 1 tbsp sweet chili sauce
  • 1 teaspoon sriracha
  • 1 to 2 teaspoons water, to thin

Bowls

  • 1 cup cooked jasmine rice
  • 1 1/2 cups cooked shelled edamame

Instructions

  1. Make the cucumber salad: Whisk together the soy sauce, rice vinegar, sesame oil, and chili oil in a large bowl. Add the sliced cucumbers and sesame seeds to the bowl and toss to coat. Set aside
  2. Cook the chicken: Toss the chicken with the salt, pepper, and cornstarch until evenly coated. Heat the oil in a large pan over medium-high heat and cook the chicken until browned on each side and cooked through, about 6 to 8 minutes.
  3. Add the stir-fry sauce: Reduce the heat to medium, add the garlic, ginger, sweet chili sauce, and sriracha, and toss to coat. Remove from heat.
  4. Bang Bang Sauce: Whisk together the mayo, sweet chili sauce and sriracha in a small bowl until smooth and pourable. Add a touch of water if needed.
  5. Make the bowls: Divide the rice between 4 bowls and top with the bang bang chicken, edamame, and cucumber salad. Finish with a drizzle of the mayo sauce.

Notes

  • Chicken thighs will stay juicier than breast, but either works.
  • Adjust sriracha up or down in both the pan sauce and the drizzle depending on your spice preference.
  • To keep this gluten-free, use tamari instead of soy sauce and check that your sweet chili sauce and sriracha are gluten-free.
  • Store components separately in the fridge for up to 4 days, add the mayo drizzle fresh when serving.

Nutrition

  • Serving Size: 1 bowl (1/4 of recipe)
  • Calories: 650
  • Sugar: 6g
  • Fat: 28g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 42g

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

More About Me

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star