Description
This Bang Bang Chicken Bowl recipe offers a deliciously crispy chicken coated with a flavorful spicy-sweet sauce, paired with sautéed carrots and red cabbage, served over jasmine rice with fresh cucumber and a zesty lime drizzle. It’s an easy-to-make, balanced meal perfect for lunch or dinner that combines vibrant textures and bold flavors in a bowl.
Ingredients
Scale
Chicken
- 1/4 cup tapioca starch (or potato starch)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
- 2 Tablespoons avocado oil
Sauce
- 3 Tablespoons avocado mayo (divided)
- 1/3 cup honey
- 3 Tablespoons sweet chili sauce
- 1–2 Tablespoons hot sauce
- 2 teaspoons minced garlic
Veggies
- 1 Tablespoon avocado oil
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Bowls
- 2 cups cooked jasmine rice
- 1 medium cucumber, sliced
- Freshly squeezed lime juice, to taste
- 1 medium green onion stalk, chopped (for garnish)
- Black sesame seeds (optional, for garnish)
Instructions
- Prepare chicken coating: In a medium bowl, combine tapioca starch, garlic powder, salt, pepper, and paprika to create the dry coating mixture.
- Coat chicken: Add the cubed chicken into the dry mixture and toss thoroughly to ensure each piece is well coated.
- Cook chicken: Heat avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken and pan fry for 5-8 minutes until golden brown on one side.
- Flip and finish cooking: Flip the chicken pieces and cook for another 5-8 minutes until all sides are golden and the chicken is fully cooked through. Stir to break up chunks slightly once cooked.
- Mix sauce: While chicken cooks, combine avocado mayo (start with 1 tablespoon), honey, sweet chili sauce, hot sauce, and minced garlic in a large bowl. Set aside about 1/4 cup of this sauce for later use.
- Drain chicken: Transfer cooked chicken onto paper towels to remove excess oil if desired.
- Toss chicken in sauce: Add the drained chicken to the large sauce bowl and toss to coat each piece evenly.
- Sauté carrots: Add more avocado oil to the skillet, heat to medium-high, then add sliced carrots. Cook for about 10 minutes, stirring occasionally.
- Add cabbage and seasoning: Add sliced red cabbage, garlic powder, and pepper to the skillet with carrots; cook for an additional 5-7 minutes until vegetables soften.
- Prepare bowls: While veggies cook, warm jasmine rice and evenly divide into 4 bowls or containers. Add sliced cucumber on top and drizzle with fresh lime juice to taste.
- Make extra sauce: Add remaining 2 tablespoons avocado mayo to the reserved 1/4 cup sauce and whisk until smooth.
- Assemble and garnish: Evenly distribute coated chicken and sautéed veggies over each bowl of rice and cucumber. Garnish with chopped green onions and optional black sesame seeds. Drizzle with extra sauce and serve immediately.
Notes
- Adjust the spice level by varying the amount of hot sauce used in the sauce.
- For best texture during meal prep or storage, keep the veggies, rice, chicken, and extra sauce separate until ready to eat.
Keywords: Bang Bang Chicken, Chicken Bowls, Easy Dinner, Crispy Chicken, Spicy Sauce, Jasmine Rice Bowl