Description
This Bang Bang Chicken Bowl offers a delightful combination of tender, pan-cooked chicken breast coated in a creamy, spicy-sweet sauce, served over a bed of fluffy cooked rice and garnished with fresh cilantro. Perfect for a quick and flavorful weeknight meal, this recipe balances heat from sriracha with the sweetness of chili sauce, creating a vibrant and satisfying dish.
Ingredients
Scale
Chicken and Rice
- 1 lb chicken breast, cubed
- 1 tablespoon olive oil
- 1 cup cooked rice
- Fresh cilantro, for garnish
Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Chicken: Heat the olive oil in a skillet over medium heat. Add the cubed chicken breast and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
- Make the Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, soy sauce, garlic powder, salt, and pepper until smooth and well combined.
- Coat the Chicken: Once the chicken is cooked, transfer it to the bowl with the sauce. Toss thoroughly, ensuring each piece is evenly coated with the creamy and spicy sauce.
- Serve: Spoon the saucy chicken over a bed of cooked rice. Garnish with fresh cilantro leaves for a bright and fresh finish. Serve immediately for best flavor.
Notes
- Use chicken thighs instead of breasts for a juicier, more flavorful dish.
- Adjust the amount of sriracha sauce to your preferred spice level.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Leftover sauce can be stored in the fridge for up to 3 days.
- Try adding steamed or sautéed vegetables like bell peppers or broccoli for extra nutrition and color.
