Bang Bang Chicken Bowls are a fast, flavorful weeknight dinner. Tender marinated chicken and steamed rice are finished with a sweet‑and‑spicy homemade bang bang sauce and crisp fresh vegetables like shredded cabbage, cucumber, and green onions for a satisfying meal in one bowl.
The most time-consuming part is letting the chicken soak up the marinade—totally worth the wait. If you want a meal-prep friendly dinner that stays interesting all week, these Bang Bang Chicken Rice Bowls are ideal.
Easy Meal Prep Recipe
This recipe is perfect for prepping ahead: you can combine the marinade, slice vegetables, and make the sauce a day or two in advance. When it’s time to cook, dinner comes together quickly.
Two simple secrets make these bowls great:
#1 The marinade. A quick mix of savory ingredients keeps the chicken juicy and flavorful.
#2 The bang bang sauce. Made from just a few ingredients, this creamy sauce balances sweet, savory, and spicy notes. It’s delicious on chicken, and also works well with shrimp or salmon. Swap proteins or vary toppings to create new bowl combinations.
When you assemble the rice, chicken, vegetables, and sauce, the combination is far more satisfying than the individual parts—simple, but delicious.
I recommend adding the bang bang sauce just before serving. That way each person can control the heat and you’ll avoid soggy leftovers when meal prepping. If you prefer lower calories or milder spice, start with less sauce and add more to taste.
You might also like these easy weeknight chicken recipes:
- Wonton Chicken Taco Salad
- Southwestern Chicken Egg Roll Bake
- One Pot Italian Chicken and Orzo
- Crockpot Catalina Chicken
Here’s what you’ll need to make your bang bang bowls:
For the sauce:
- Mayonnaise
- Sweet chili sauce
- Sriracha
For the chicken:
- Chicken breasts
- ¼ cup water or chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon rice vinegar
- ¼ teaspoon red chili flakes
- Salt as needed
Additional ingredients for the bowls:
- Cooked rice (white, brown, or riced cauliflower)
- Shredded cabbage
- Sliced cucumber
- Sliced green onions
- Optional toppings: cilantro, avocado, bean sprouts, mushrooms, shredded carrots, lime juice, sesame seeds, chopped broccoli, wonton strips
Step-by-step instructions:
Step 1: Make the bang bang sauce by whisking together mayonnaise, sweet chili sauce, and sriracha. Start with 1 tablespoon of sriracha and increase to your preferred heat. If you prefer a sweeter sauce, stir in a little honey. The sauce keeps in the fridge for 3–4 days.
Step 2: Combine the marinade ingredients in a large Ziploc bag or bowl, add the chicken, seal, and turn to coat. Refrigerate for at least 20–30 minutes or up to 24 hours.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook about 8 minutes on the first side (5 minutes for thinner cut breasts) without flipping. Turn and cook the second side until browned and cooked through, about until the internal temperature reaches 165ºF.
Step 4: Let the chicken rest 3–5 minutes, then slice across the grain. Assemble bowls with rice first, then chicken and vegetables, and finish with bang bang sauce. Garnish with green onions and sesame seeds if desired.
For leftovers or meal prep, store rice and chicken separately from vegetables and sauce to prevent sogginess. Place rice and chicken in a microwave-safe container and keep vegetables in a separate bag or container so they stay crisp.
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Bang Bang Chicken Bowls
Ingredients
For Bang Bang Sauce
- ¾ cup mayo
- ¼ cup sweet chili sauce
- 3 tablespoons sriracha
For the Marinated Chicken
- 2 large chicken breasts, halved (or 4 small)
- ¼ cup water or chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon ginger
- ½ teaspoon black pepper
- ½ teaspoon rice vinegar
- ¼ teaspoon red chili flakes
- Salt if needed
To serve
- 4 cups cooked jasmine rice (or preferred rice)
- 2 cups shredded cabbage
- 1 cucumber, chopped
- 1 green onion, chopped
- Wonton strips (optional)
- Sesame seeds (optional)
Instructions
- In a bowl or large Ziploc, combine marinade ingredients and chicken. Toss to coat and refrigerate 20–30 minutes or up to 24 hours.
- While the chicken marinates, mix mayo, sweet chili sauce, and sriracha for the bang bang sauce. Chill until needed.
- Heat 1 tablespoon olive oil in a skillet over medium. Add chicken and cook 8 minutes on the first side (5 minutes for thin cuts). Flip and cook until browned and 165ºF internally.
- Rest chicken 3–5 minutes, then slice.
- Assemble bowls: 1 cup rice, ½ cup cabbage, ¼ cup cucumber, a sliced chicken breast, and equal portions of wonton strips if using.
- Garnish with bang bang sauce, green onions, and sesame seeds. Serve.
Notes
For meal prep or leftovers, store rice and chicken separately from vegetables and sauce to keep everything fresh and crisp.
