Bang Bang Chicken Bowl Recipe – Easy Healthy Lunch in 30 Minutes

The first time I tossed together a Bang Bang Chicken Bowl, the kitchen practically exploded with color and irresistible aromas. Honestly, the zingy sauce and juicy chicken had me hooked before I even sat down to eat. If you’re searching for a lunch that’s lightning-fast, packs in crunch, and doesn’t skimp on bold flavor, you’re in the right place. This isn’t just another chicken-and-rice meal—this Bang Bang Chicken Bowl is a full-on flavor adventure, and it comes together in 30 minutes flat.

I stumbled onto this recipe out of sheer desperation for something quick but not boring. Let’s face it—salads get old, sandwiches can feel blah, and sometimes you just want to pile your bowl high with something that hits every craving. After one too many bland desk lunches, I started playing with my favorite spicy-sweet Asian-inspired sauces. That’s when the magic happened: creamy, spicy Bang Bang sauce drizzled over tender chicken and fresh veggies, all tucked into a bowl.

Bang Bang Chicken Bowl is now my go-to for those workdays when I need real fuel but don’t want to wait around. It’s a lifesaver for meal prep and a total crowd-pleaser at family dinners (my kids call it “the yummy spicy bowl”—they’re obsessed). And because it’s loaded with protein, fiber, and fresh veggies, I never feel weighed down afterwards. If you’re looking for a healthy lunch idea that’s anything but ordinary, you’ll want to make this Bang Bang Chicken Bowl over and over. Trust me, I’ve lost count of how many times I’ve tweaked and made this one!

Why You’ll Love This Bang Bang Chicken Bowl Recipe

Let’s be real: not all “healthy” lunches are created equal. After testing out dozens of meal prep ideas and experimenting with Bang Bang Chicken Bowl every which way, I can say with confidence—this one’s a keeper. Here’s what makes it stand out:

• Quick & Easy: Ready in about 30 minutes—perfect for busy weekdays or lazy weekends when you don’t want to spend all day in the kitchen.
• Simple Ingredients: No need for a wild goose chase at the grocery store. Most items are pantry staples or easy to find at any supermarket.
• Customizable for Any Occasion: Whether you’re packing lunch for the office, prepping for a picnic, or just whipping up a fast dinner, this bowl fits the bill.
• Crowd-Pleaser: Even picky eaters love the creamy, mildly spicy sauce (you can dial the heat up or down!). It’s a family favorite—my husband actually requests leftovers for his lunchbox.
• Unbelievably Delicious: The combo of crisp veggies, juicy chicken, fluffy rice, and that iconic bang bang sauce is next-level comfort food, without the guilt.

What really sets this Bang Bang Chicken Bowl apart is the sauce. Instead of just tossing plain grilled chicken over greens, you toss it in a creamy, spicy, slightly sweet sauce inspired by classic Bang Bang flavors. I’ve tested different versions (even tried air-frying the chicken for ultimate crispiness), and honestly, this method gives you maximum flavor with minimal fuss. The sauce clings to every bite, making it so good you might lick the bowl clean.

It’s not just a “healthy option”—it’s the kind of meal that makes you pause, close your eyes, and savor every bite. Whether you’re impressing guests or just wanting to shake up your meal routine, this Bang Bang Chicken Bowl is the answer. It’s comfort food—made lighter, faster, and way more colorful.

Ingredients Needed for Bang Bang Chicken Bowl

The beauty of the Bang Bang Chicken Bowl is that you don’t need fancy ingredients or a huge shopping list. Everything comes together using easy-to-find staples, and there’s plenty of room to swap or add based on what’s in your fridge. Here’s what you’ll need:

• For the Chicken:
  • 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized cubes (I like thighs for extra juiciness, but breasts work great too!)
  • 2 tablespoons cornstarch (for a light, crispy coating)
  • 1 tablespoon olive oil (or avocado oil, for frying)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
• For the Bang Bang Sauce:
  • 1/3 cup (80g) mayonnaise (I use avocado mayo for a lighter touch)
  • 2 tablespoons plain Greek yogurt (adds tang and protein)
  • 2 tablespoons sweet chili sauce (like Mae Ploy or Thai Kitchen)
  • 1 tablespoon sriracha (adjust more or less for your heat level)
  • 1 tablespoon honey or agave syrup (optional, for extra sweetness)
  • 1 teaspoon rice vinegar (balances out the richness)
• For the Bowl Base:
  • 2 cups (400g) cooked rice (white, brown, or cauliflower rice for low-carb—your choice!)
  • 1 cup (100g) shredded purple cabbage (adds crunch and color)
  • 1 cup (120g) matchstick carrots (I grab pre-shredded for speed)
  • 1/2 cup (100g) sliced cucumber (English or Persian cucumbers work best)
  • 1/4 cup (10g) chopped scallions (green onions, for a fresh bite)
  • 2 tablespoons sesame seeds (white or black, for garnish)
  • Fresh cilantro or parsley, chopped (optional, for an herby finish)
• Optional Toppings:
  • Avocado slices (creamy, healthy fats—highly recommended!)
  • Crushed peanuts or cashews (for a nutty crunch, skip if nut-free)
  • Lime wedges (for a zesty squeeze on top)
  • Chili flakes (if you like it extra spicy)

Ingredient Tips: For the chicken, I use organic thighs from my local butcher—worth it for the flavor! If you want to skip rice, cauliflower rice or quinoa works well. And for the sauce, don’t skimp on the sweet chili—it’s the secret to that classic Bang Bang flavor.

Equipment Needed

You don’t need a pro chef’s arsenal for this Bang Bang Chicken Bowl. Here’s what I use (and a few swaps if you’re missing something):

• Large nonstick skillet or frying pan: For cooking the chicken. (A cast iron works too, just oil it well.)
• Mixing bowls: One for coating the chicken, another for mixing sauce.
• Measuring cups and spoons: For accurate sauce and seasoning.
• Knife and cutting board: For chopping chicken and veggies. I love my well-worn wooden board—it’s survived years of meal prep!
• Rice cooker or saucepan: For cooking the rice (instant rice is totally fine if you’re in a rush).
• Tongs or spatula: For turning the chicken pieces as they cook.
• Serving bowls: Deep, wide bowls work best for layering the goodies.

No rice cooker? No problem. Microwave rice, stovetop, or even pre-cooked rice pouches work. I’ve used all three when in a pinch. And if you don’t have a nonstick pan, just oil a stainless pan well and watch the chicken closely. For cleanup, I always toss my cutting boards and bowls straight in the dishwasher (makes life so much easier!). Budget tip: You don’t need fancy gear—just sharp knives and a sturdy pan.

How to Make Bang Bang Chicken Bowl

1. Cook the Rice (10 minutes):
   Start by cooking 2 cups (400g) of rice according to package instructions. While that’s happening, prep the rest of your ingredients. (Tip: For quicker lunches, I’ll use microwaveable brown rice—done in 90 seconds!)
2. Prep the Chicken (5 minutes):
   In a medium bowl, toss 1 pound (450g) cubed chicken with 2 tablespoons cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Make sure each piece is coated—this gives you that lightly crisp texture after cooking.
3. Cook the Chicken (7–8 minutes):
   Heat 1 tablespoon olive oil over medium-high heat in your skillet. Add the chicken in an even layer (don’t overcrowd, or it’ll steam instead of sear). Cook for 3–4 minutes on one side, flip, and finish another 3–4 minutes until golden and cooked through (internal temp should hit 165°F/74°C). If the pan looks dry, splash in a little more oil.
   If the chicken starts sticking, lower the heat a touch. You want browned, not burnt!
4. Mix the Bang Bang Sauce (2 minutes):
   In a small bowl, combine 1/3 cup mayo, 2 tablespoons Greek yogurt, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey (if using), and 1 teaspoon rice vinegar. Whisk until smooth. Taste and adjust—add more sriracha for heat or honey for sweetness.
5. Toss Chicken with Sauce (1 minute):
   Pour about 2/3 of the Bang Bang sauce over the cooked chicken, tossing to coat. Reserve the rest for drizzling on the bowls later.
6. Assemble the Bowls (5 minutes):
   Divide the rice between 4 bowls (about 1/2 cup per bowl). Top with cabbage, carrots, cucumber, and saucy chicken. Scatter scallions, sesame seeds, and any other toppings you like (avocado, peanuts, cilantro).
7. Final Drizzle & Serve (1 minute):
   Drizzle each bowl with a little extra Bang Bang sauce. Add a squeeze of lime and chili flakes if you like more heat. Serve immediately—dig in and enjoy!

Prep Notes: The key to great Bang Bang Chicken is not overcooking the chicken—juicy is best! If you’re meal prepping, keep the sauce separate until you’re ready to eat, so nothing gets soggy. And honestly, don’t worry if your veggies aren’t perfectly sliced. This isn’t a restaurant, it’s your kitchen—embrace the mess!

Cooking Tips & Techniques for Bang Bang Chicken Bowl

I’ve made this Bang Bang Chicken Bowl more times than I can count, and here’s what I’ve learned (sometimes the hard way):

• Don’t Overcrowd the Pan: If you’re doubling the recipe or using a small skillet, cook the chicken in batches. Too much chicken at once means steaming, not browning.
• Use Fresh, Not Frozen Chicken: Thawed chicken can release water and make the coating gummy. Fresh gives you that nice crispy edge.
• Adjust the Sauce to Taste: Everyone’s spice tolerance is different. I love it with extra sriracha, but if you’re feeding kids, go easy and let folks add heat at the table.
• Layer for Texture: Don’t just toss everything together. Layering rice, veggies, then chicken means every bite is a little different—so good!
• Meal Prep Like a Pro: Prep extra veggies and keep them in airtight containers. The sauce lasts up to 5 days in the fridge, so you can whip up a fresh bowl in minutes.
• Common Mistake: Using too much cornstarch or oil can make the chicken heavy or greasy. Just a light dusting and a little oil do the trick.
• My Failures: I once tried baking the chicken instead of pan-frying…it turned out dry and bland. The skillet really is best for flavor and speed.
• Multitasking: While the rice cooks, prep the sauce and slice your veggies. You’ll feel like a kitchen ninja!

Consistency is key. Once you get this recipe down, it’s easy to riff on it—just keep the core steps the same and swap in whatever veggies or grains you have on hand.

Variations & Adaptations

This Bang Bang Chicken Bowl is endlessly customizable—here’s how you can make it your own:

• Low-Carb/Keto: Swap rice for cauliflower rice. Use a sugar-free sweet chili sauce and mayo to keep carbs down. (I’ve done it—still delicious!)
• Vegetarian/Vegan: Replace chicken with crispy tofu or tempeh. Use vegan mayo and dairy-free yogurt in the sauce. Chickpeas tossed in cornstarch and pan-fried also work great.
• Gluten-Free: Double-check your sweet chili sauce and sriracha labels, and use tamari instead of soy sauce if you add any extra seasoning.
• Seasonal Swaps: In summer, I add fresh mango or pineapple for a burst of sweetness. In winter, roasted sweet potato or squash is cozy and filling.
• Protein Variations: Try shrimp or salmon instead of chicken. Both cook quickly and pair beautifully with Bang Bang sauce.
• Allergy-Friendly: For nut allergies, skip peanuts or use toasted seeds. For egg allergies, look for egg-free mayo brands.

One of my favorite personal tweaks is adding spiralized zucchini or radishes for extra crunch. If you’ve got picky eaters, let everyone build their own bowl—no complaints, just happy faces at the table!

Serving & Storage Suggestions

This Bang Bang Chicken Bowl shines when served fresh and a little warm. Here’s how to serve and store it for max flavor:

• Serving Temperature: I like the chicken and rice warm, with crisp cold veggies on top. The contrast is awesome!
• Presentation: Layer everything in a deep bowl, then drizzle with extra sauce and sprinkle with sesame seeds, scallions, and herbs. It’s so pretty, you’ll want to snap a photo.
• Pairings: Serve with iced green tea, sparkling water, or a light cucumber salad. For dinner, pair with miso soup or steamed edamame.
• Storage: Store rice, chicken, veggies, and sauce separately in airtight containers (refrigerate up to 4 days).
• Freezer Friendly: Cooked chicken and rice can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before assembling bowls.
• Reheating: Gently reheat chicken and rice in the microwave or on the stove with a splash of water. Add fresh veggies and sauce just before serving.
• Flavor Over Time: The sauce gets even tastier after a day in the fridge—perfect for meal prep!

Nutritional Information & Benefits

Here’s the lowdown on what you’re eating (per serving, with rice and original sauce):

• Calories: ~450
• Protein: 28g
• Carbohydrates: 40g
• Fat: 18g
• Fiber: 5g

This Bang Bang Chicken Bowl is high in lean protein (chicken and Greek yogurt), packed with fiber and vitamins from the veggies, and contains healthy fats (avocado and mayo). It’s naturally gluten-free if you use tamari and gluten-free ingredients. For low-carb diets, use cauliflower rice. Allergens may include eggs (in mayo), dairy (in yogurt), and nuts (if using as topping).

From a wellness perspective, I love that this bowl fills me up without that sluggish, nap-needed feeling. The combination of protein, slow-burning carbs, and fresh veggies keeps me energized all afternoon!

Conclusion

If you’re tired of the same old lunch routine, this Bang Bang Chicken Bowl is the game-changer you didn’t know you needed. It’s quick, healthy, and bursting with flavor—plus you can make it your own with endless swaps and toppings. Every time I serve this, I’m reminded how easy it is to make something feel special, even on a Tuesday.

Try it as written, or use it as a base for your favorite flavors. I love piling mine high with crunchy veggies and a squeeze of lime—it’s my ultimate feel-good meal. If you give this Bang Bang Chicken Bowl a whirl, let me know how you like it! Leave a comment below, share your favorite variations, or snap a pic for Pinterest. Your next crave-worthy lunch is just 30 minutes away—dig in and enjoy every bite!

Frequently Asked Questions

Can I make Bang Bang Chicken Bowl ahead of time?

Absolutely! Prep the chicken, rice, veggies, and sauce separately. Assemble just before eating for the best texture. The sauce keeps well in the fridge for up to five days.

What’s the best substitute for chicken?

Crispy tofu, shrimp, or even chickpeas work great as a swap. Just cook them the same way and toss in the Bang Bang sauce.

How spicy is the Bang Bang sauce?

The sauce is mildly spicy as written, but you can easily adjust the heat. Add more or less sriracha depending on your preference!

Can I use pre-cooked or rotisserie chicken?

Yes, you can! Just shred or cube the chicken, toss it in the sauce, and warm briefly in a pan or microwave before serving.

Is this recipe kid-friendly?

Definitely. For younger kids, reduce the sriracha in the sauce or leave it out, and let each person add their own at the table. My kids love to help build their own bowls!

Bang Bang Chicken Bowl

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• Author: Olivia Grace
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Bang Bang Chicken Bowl is a quick, healthy, and flavor-packed lunch or dinner featuring juicy chicken tossed in a creamy, spicy-sweet sauce, served over rice with crisp veggies and customizable toppings. Ready in just 30 minutes, it’s perfect for meal prep or a crowd-pleasing family meal.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
• 2 tablespoons cornstarch
• 1 tablespoon olive oil (or avocado oil)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/3 cup mayonnaise (avocado mayo recommended)
• 2 tablespoons plain Greek yogurt
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon honey or agave syrup (optional)
• 1 teaspoon rice vinegar
• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 cup shredded purple cabbage
• 1 cup matchstick carrots
• 1/2 cup sliced cucumber
• 1/4 cup chopped scallions (green onions)
• 2 tablespoons sesame seeds (white or black)
• Fresh cilantro or parsley, chopped (optional)
• Avocado slices (optional)
• Crushed peanuts or cashews (optional)
• Lime wedges (optional)
• Chili flakes (optional)

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Instructions

1. Cook the rice according to package instructions. While rice cooks, prep the remaining ingredients.
2. In a medium bowl, toss cubed chicken with cornstarch, salt, black pepper, and garlic powder until evenly coated.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken in an even layer and cook for 3–4 minutes per side, until golden and cooked through (internal temp 165°F). Add more oil if needed.
4. In a small bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, sriracha, honey (if using), and rice vinegar until smooth. Adjust seasoning to taste.
5. Pour about two-thirds of the Bang Bang sauce over the cooked chicken and toss to coat. Reserve the rest for drizzling.
6. Divide cooked rice among 4 bowls. Top with cabbage, carrots, cucumber, and saucy chicken. Add scallions, sesame seeds, and any desired toppings (avocado, peanuts, cilantro).
7. Drizzle each bowl with remaining Bang Bang sauce. Add a squeeze of lime and chili flakes if desired. Serve immediately.

Notes

For best results, avoid overcrowding the pan when cooking chicken. Adjust the sauce’s spice level to taste. For meal prep, store sauce separately and assemble bowls just before eating. Swap rice for cauliflower rice for a low-carb version, or use tofu for a vegetarian option. The sauce keeps in the fridge for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 bowl (about 1/4 of recipe)
• Calories: 450
• Sugar: 8
• Sodium: 700
• Fat: 18
• Saturated Fat: 3
• Carbohydrates: 40
• Fiber: 5
• Protein: 28

Keywords: bang bang chicken, chicken bowl, healthy lunch, meal prep, spicy chicken, Asian bowl, easy dinner, gluten-free, high protein, quick recipe