This Bang Bang Chicken Bowl Recipe is a game-changer! With crispy chicken tossed in a creamy, sweet, and spicy sauce, combined with fresh veggies and jasmine rice, it's a protein-packed meal that's both easy to make and full of flavor.
1 ½poundsboneless skinless chicken breastscubed, about 3 cups
2tablespoonsavocado oilplus more for veggies
3tablespoonsavocado mayodivided
⅓cuphoney
3tablespoonssweet chili sauce
1-2tablespoonshot sauce
2teaspoonsminced garlic
1 ½cupssliced carrots
2cupssliced red cabbage
2cupscooked jasmine rice
1medium cucumbersliced
1medium green onion stalkchopped, for garnish
black sesame seedsoptional, for garnish
Instructions
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 until golden brown and fully cooked.
While the chicken cooks, in a large bowl mix the sauce ingredients (with just 1 tablespoon mayo) and set aside about ¼ cup of the sauce.
Transfer the chicken to a paper towel (optional), then add it to the large sauce bowl and toss until fully coated.
Add more avocado oil to the pan and bring up to medium-high heat. Add in the carrots, cook for about 10 minutes. Then add cabbage and seasoning, cook for another 5-7 minutes until the veggies start to soften.
While the veggies cook, divide the rice and fresh cucumber equally between 4 bowls. Drizzle lime juice over each one.
Assemble the bowls – divide the cooked veggies and chicken over each bowl, top with green onions and black sesame seeds. Drizzle each bowl with extra sauce and enjoy!
Notes
Serve this delicious Bang Bang Chicken Bowl right away or save it for meal prep. Adjust the heat by adding more or less hot sauce based on your preference.