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Bang bang chicken recipe in a bowl with rice, veggies, and sauce.
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Bang Bang Chicken Recipe (Easy Bowls)

Crispy chicken tossed in a creamy, sweet, and spicy sauce—this Bang Bang Chicken Bowl Recipe is so good! As a busy mom of 3 littles, I know the struggle of getting a balanced, high-protein meal on the table quickly, and this one is a game-changer. With 40 grams of protein and healthy ingredients, this dinner is one that I could eat every single day! The best part is that it's easy to make, meal-prep friendly, and works perfectly every time. You're going to love this bang bang chicken recipe!
Course Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 Bowls
Calories 644kcal
Author Christine McMichael

Equipment

Ingredients

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

Veggies

  • 1 Tablespoon avocado oil
  • 1 1/2 cups sliced carrots
  • 2 cups sliced red cabbage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 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

  • In a medium bowl combine the tapioca starch, garlic powder, salt, pepper, and paprika.
  • Add in the cubed chicken and toss until well coated.
  • In a large non-stick skillet, heat the avocado oil over medium-high heat and add in the chicken.
  • Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes (or until the outsides are golden brown and the chicken is fully cooked). Once cooked stir a bit to break up the pieces.
  • While the chicken cooks – In a large bowl mix the sauce ingredients (with just 1 Tablespoon mayo) and set aside about 1/4 cup of the sauce.
  • Transfer the chicken to a paper towel to allow any excess oil to drip off (optional).
  • Once the oil has dripped off the chicken add it to the large sauce bowl and toss/mix until fully coated.
  • Add more avocado oil to the pan and bring up to medium-high heat.
  • Add in the carrots, cooking for about 10 minutes.
  • Add the cabbage and seasoning, then cook for another 5-7 minutes, stirring occasionally, until the veggies start to soften.
  • While the veggies cook, warm and divide the rice and fresh cucumber equally between 4 bowls or meal prep containers. Drizzle lime juice over each one.
  • Add the remaining 2 Tablespoons mayo to the 1/4 cup sauce that was set aside and whisk.
  • Assemble the bowls – Evenly divide the cooked veggies and chicken over each bowl with rice and cucumbers, top with chopped green onions and black sesame seeds (optional). Drizzle each bowl with the extra sauce and enjoy!

Video

Notes

  • You can adjust the spice level of these bowls by using more or less hot sauce.
  • For maintaining texture with storing, it's best to keep the veggies, rice, chicken and extra sauce separate.

Nutrition

Serving: 1Bowl | Calories: 644kcal | Carbohydrates: 70g | Protein: 40g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1393mg | Potassium: 1053mg | Fiber: 4g | Sugar: 34g | Vitamin A: 8771IU | Vitamin C: 36mg | Calcium: 72mg | Iron: 2mg