Description
This Bang Bang Chicken Bowl is a spicy, flavorful, and satisfying meal perfect for a quick weeknight dinner. It features tender, marinated chicken cooked in a skillet and served over jasmine rice, topped with fresh shredded vegetables, avocado, and a tangy, spicy Bang Bang sauce. Garnished with sesame seeds and Sriracha for an extra kick, this bowl combines Asian-inspired flavors and vibrant textures in a single dish.
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)
- Honey or soy sauce to taste (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
- Slice Chicken: Prepare the chicken breasts by slicing them into bite-sized pieces to ensure quick and even cooking.
- Make 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 Chicken: Add the sliced chicken to the marinade bowl and toss until all pieces are well coated. Let the chicken marinate for at least 15 minutes, or up to 1 hour in the refrigerator for deeper flavor.
- Cook Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken pieces in batches and cook, stirring occasionally, until the chicken is cooked through and slightly browned, about 6-8 minutes. Remove cooked chicken and set aside on a paper towel-lined plate to absorb excess oil.
- Prepare Bang Bang Sauce: In a small bowl, whisk together the rice vinegar, 2 tablespoons of the leftover chicken marinade, and a pinch of red pepper flakes. Adjust the seasoning by adding honey or soy sauce to taste if desired.
- Assemble Bowls: Divide cooked jasmine rice evenly into four serving bowls. Top each bowl with the cooked chicken.
- Add Fresh Vegetables: Layer shredded carrots, shredded red cabbage, chopped cucumber, chopped green onions, and chopped cilantro over the chicken.
- Add Avocado: Top with diced avocado for creaminess and added nutrition.
- Drizzle Sauce: Generously drizzle the prepared Bang Bang sauce over each bowl to enhance flavor and add a spicy, tangy kick.
- Garnish and Serve: Sprinkle sesame seeds and drizzle with Sriracha if desired for extra heat and crunch. Serve immediately and enjoy!
Notes
- For spicier bowls, increase the amount of red pepper flakes or add more Sriracha when garnishing.
- Marinating the chicken longer will impart more flavor, but 15 minutes is sufficient for a quick meal.
- Use jasmine rice as preferred, but brown rice or quinoa can be substituted for a healthier option.
- To make this dish gluten-free, use tamari instead of soy sauce.
- Leftover leftover marinade used for sauce should be handled carefully; ensure it was not in contact with raw chicken or boiled before use to avoid food safety issues.
