Description
This Bang Bang Chicken Bowl is a vibrant, spicy, and satisfying meal that combines tender marinated chicken with fresh vegetables over jasmine rice. Featuring a flavorful homemade Bang Bang sauce, this recipe balances sweet, savory, and spicy notes for a deliciously balanced bowl perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken breasts, sliced into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes (or more, to taste)
Bang Bang Sauce
- 1/4 cup rice vinegar
- 2 tablespoons leftover chicken marinade
- Pinch of red pepper flakes (optional)
Bowl Ingredients
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup chopped cucumber
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1 avocado, diced
- Sesame seeds, for garnish (optional)
- Sriracha, for garnish (optional)
Instructions
- Prepare the Chicken: Slice the chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
- Make the Marinade: In a medium bowl, whisk together olive oil, soy sauce, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes to create a flavorful marinade.
- Marinate the Chicken: Add the sliced chicken to the marinade, tossing to coat thoroughly. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator for deeper flavor.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and slightly browned, about 6-8 minutes. Cook in batches if needed to avoid overcrowding.
- Drain the Chicken: Remove the cooked chicken from the skillet and place it on a paper towel-lined plate to absorb any excess oil.
- Prepare the Bang Bang Sauce: In a small bowl, whisk together rice vinegar, 2 tablespoons of the leftover chicken marinade, and a pinch of red pepper flakes if desired. Taste and adjust seasoning by adding honey or soy sauce as needed for balance.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among four bowls.
- Add Protein: Top the rice with the cooked chicken pieces.
- Add Fresh Vegetables: Layer shredded carrots, red cabbage, chopped cucumber, green onions, and cilantro over the chicken for color and crunch.
- Add Avocado: Scatter diced avocado on top for creaminess and richness.
- Drizzle Sauce: Generously drizzle the Bang Bang sauce over the assembled bowls to tie all flavors together.
- Garnish and Serve: Sprinkle sesame seeds and add a drizzle or dollop of sriracha for an extra kick if desired. Serve immediately.
Notes
- You can adjust the red pepper flakes to control the heat level of the dish.
- Marinating the chicken longer will deepen the flavor but do not exceed 1 hour to avoid toughening the meat.
- Use jasmine rice for the best texture and aroma; brown rice can be used as a healthier alternative but may change the flavor profile slightly.
- To make this dish gluten-free, substitute tamari or a gluten-free soy sauce variety.
- For a vegetarian version, substitute chicken with tofu or tempeh and adjust cooking time accordingly.
- Leftover Bang Bang sauce can be stored in the refrigerator for up to 3 days.
