Save The first time I made Bang Bang sauce, I accidentally doubled the sriracha and spent the entire dinner with tears streaming down my face while insisting it was perfect. My husband just laughed and handed me a glass of milk. We have adjusted the heat level since then, but that spicy kick is what makes this bowl unforgettable in our house.
Last Tuesday, my sister dropped by unexpectedly with two hungry kids and a chaotic afternoon. I threw together these bowls in twenty minutes flat. The kids who usually complain about spicy food devoured theirs and asked for the sauce recipe. Now every time she visits, this is what they request before they even walk through the door.
Ingredients
- Chicken breasts or thighs: thighs stay juicier but breasts work perfectly if that is what you have on hand
- Olive oil: helps the chicken get that golden color without sticking
- Salt and black pepper: simple seasoning that lets the sauce shine
- Mayonnaise: creates the creamy base for the Bang Bang sauce
- Sweet chili sauce: adds the signature sweetness and mild heat
- Sriracha: adjust this based on your spice tolerance
- Honey: rounds out the flavors and balances the heat
- Garlic: fresh minced makes all the difference here
- Cooked rice: brown rice adds nuttiness but white works beautifully
- Shredded carrots: bring crunch and natural sweetness
- Cucumber: cool and refreshing against the spicy sauce
- Red cabbage: adds gorgeous color and satisfying texture
- Green onions: mild onion flavor and bright green pop
- Sesame seeds: optional but adds lovely nuttiness
- Fresh cilantro: brightens everything and cuts through the rich sauce
Instructions
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper. Add to the skillet and cook, stirring occasionally, until golden and cooked through, about 6 to 8 minutes. Remove from heat.
- Whisk together the sauce:
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey if using, and minced garlic until smooth.
- Coat the chicken:
- Drizzle half of the sauce over the cooked chicken and toss gently until every piece is evenly coated.
- Assemble the bowls:
- Divide cooked rice among four bowls. Arrange saucy chicken, shredded carrots, cucumber slices, red cabbage, and green onions on top.
- Finish and serve:
- Drizzle remaining Bang Bang sauce over the assembled bowls. Garnish with sesame seeds and fresh cilantro if desired.
Save This recipe became my go-to for meal prep Sundays. I cook a big batch of chicken, chop extra vegetables, and store them separately. During busy weeks, I just reheat the chicken, throw everything in a bowl, and dinner feels special even on the most exhausting nights.
Making It Lighter
Swap Greek yogurt for mayonnaise to cut calories significantly while keeping the creamy texture. The tanginess actually complements the sweet chili sauce beautifully and adds extra protein to your bowl.
Vegetarian Options
Cauliflower florets or extra firm tofu work wonderfully as chicken substitutes. Press the tofu for 15 minutes before cooking to help it absorb that flavorful sauce. Roast the cauliflower until tender for the best texture.
Perfect Pairings
A crisp white wine cuts through the richness while refreshing your palate between bites. Serve with edamame or simple steamed broccoli on the side for a complete meal.
- Sauvignon Blanc is my top pick for this dish
- A cold lager works if you prefer beer
- Sparkling water with lime keeps it light
Save These bowls have saved more weeknight dinners than I can count. They come together so fast yet feel like something special.
Recipe FAQs
- → What makes Bang Bang sauce special?
Bang Bang sauce blends creamy mayonnaise with sweet chili sauce and sriracha, creating a perfect balance of sweet, tangy, and spicy flavors that coats the chicken and vegetables beautifully.
- → Can I make this ahead for meal prep?
Yes, these bowls store well for 3-4 days. Keep the sauce separate and drizzle just before serving to maintain the crisp texture of the vegetables.
- → Is the chicken grilled or pan-seared?
The chicken is pan-seared in a skillet until golden and cooked through, which creates a nice exterior while keeping the meat tender and juicy inside.
- → What vegetables work best in this bowl?
Shredded carrots, thinly sliced cucumber, and red cabbage provide crunch and color. You can also add edamame, bell peppers, or snap peas depending on preference.
- → Can I adjust the spice level?
Absolutely. Start with 1 teaspoon of sriracha and increase to 2 teaspoons for more heat. The sweet chili sauce also adds mild spice, so taste as you go.
- → What rice varieties work well?
Both white and brown rice complement the flavors perfectly. For a low-carb option, try cauliflower rice or quinoa as a base.