Introduction

This Bang Bang Chicken Bowl is a flavorful and satisfying meal perfect for a quick dinner or meal prep. With crispy chicken tossed in a sweet and spicy sauce, fresh veggies, and jasmine rice, it’s a delicious balance of textures and tastes.

A white bowl filled with a bed of fluffy white rice at the bottom, topped with three main layers: chunks of golden-brown cooked chicken coated in a creamy light brown sauce and sprinkled with chopped green onions, a mix of bright purple cabbage and thin orange carrot slices mixed with the same sauce, and a neat row of thin green cucumber slices along the edge. The textures range from soft rice, tender chicken, crunchy vegetables, and fresh cucumber, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 Tablespoons avocado mayo (divided)
1/3 cup honey
3 Tablespoons sweet chili sauce
1-2 Tablespoons hot sauce
2 teaspoons minced garlic
1/2 teaspoon salt
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
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

Step 1: In a medium bowl, combine the tapioca starch, garlic powder, salt, pepper, and paprika.
Step 2: Add the cubed chicken to the bowl and toss until well coated with the seasoning mixture.
Step 3: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat, then add the coated chicken.
Step 4: Cook the chicken for 5-8 minutes on one side before flipping and cooking another 5-8 minutes, until golden brown and fully cooked. Stir briefly to break up the pieces once cooked.
Step 5: While the chicken cooks, combine 1 tablespoon of avocado mayo, honey, sweet chili sauce, hot sauce, minced garlic, and 1/2 teaspoon salt in a large bowl. Reserve about 1/4 cup of this sauce in a separate bowl.
Step 6: Transfer the cooked chicken to a paper towel-lined plate to drain excess oil, if desired. Then add the chicken to the large bowl with the sauce and toss to coat thoroughly.
Step 7: Heat the remaining 1 tablespoon avocado oil in the skillet over medium-high heat. Add the sliced carrots and cook for about 10 minutes.
Step 8: Add the sliced red cabbage along with garlic powder, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables soften.
Step 9: While the vegetables cook, warm the cooked jasmine rice and evenly divide it along with sliced cucumber into four bowls or meal prep containers. Drizzle lime juice over each.
Step 10: To the reserved 1/4 cup sauce, add the remaining 2 tablespoons of avocado mayo and whisk until smooth.
Step 11: Assemble each bowl by layering the rice and cucumber base with cooked veggies and coated chicken. Top with chopped green onions and black sesame seeds, if using.
Step 12: Drizzle each bowl with the extra mayo sauce and enjoy your vibrant Bang Bang Chicken Bowl!

Tips & Variations

Try swapping avocado mayo for regular mayonnaise or Greek yogurt for a different creamy texture.
Add sliced avocado or steamed broccoli for extra nutrients and flavor.
Adjust the hot sauce amount to suit your preferred spice level.
Use cauliflower rice for a low-carb alternative.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain the chicken’s crispiness. Keep the extra sauce separate until serving whenever possible for best texture.

How to Serve

The dish shows a white bowl filled with white rice at the bottom as the first layer. On top of the rice, there are pieces of cooked, golden brown chicken placed on the left side. To the right of the chicken, there are thin slices of bright green cucumber, and next to them are small red cherry tomatoes. In the front right corner of the bowl, there is a colorful mix of purple cabbage and orange shredded carrots, both looking fresh and crisp. A silver spoon rests inside the bowl, near the cucumbers. The bowl is set on a white marbled surface with a part of a white cloth napkin visible beneath the bowl’s edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken?

Yes, thighs can be used instead of breasts for a juicier result. Make sure to cut them into evenly sized pieces for even cooking.

What if I don’t have tapioca starch?

Potato starch is a great substitute. Alternatively, cornstarch can work but may produce a slightly different texture.