Bang Bang Chicken Bowl (Easy, Air Fryer or Stove Top)
Our flavor-packed Bang Bang Chicken Rice Bowls are fresh, delicious and are a great 30-minute weeknight dinner option!
Ingredients
Avocado Cucumber Salad:
- 1 avocado diced
- 1 cup English cucumber diced
- ¼ cup red onion diced
- 2 tablespoons fresh cilantro more, if desired
- 1 tablespoon lime juice
- pinch kosher salt
Bang Bang Sauce:
- ½ cup mayonnaise
- 1 tablespoon thai sweet chili sauce more if desired
- 1 teaspoon chili garlic sauce sub sriracha
Quick Slaw:
- ½ cup green cabbage shredded
- ½ cup purple cabbage shredded
- ½ cup matchstick carrots
- ¼ cup green onions chopped
- 3 tablespoons rice vinegar
- 2 teaspoons garlic minced
- 1 teaspoon ginger paste
- 1 teaspoon lime juice
- ½ teaspoon sesame oil
Chicken & Bowl Ingredients:
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces (2 large breasts or 4 small)
- kosher salt and ground black pepper
- 2 teaspoons extra virgin olive oil sub avocado oil (if cooking on stove top, not needed for air fryer)
- 3 tablespoons soy sauce sub tamari for gluten-free
- 4 cups cooked rice
Instructions
- Make Avocado Salad: In a mixing bowl, add diced avocado, 1 cup English cucumber, diced red onion, 2 tablespoons fresh cilantro, 1 tablespoon lime juice, and a pinch kosher salt. Toss to combine and set aside.
- Make Sauce: In a separate small bowl, add ½ cup mayonnaise, 1 tablespoon thai sweet chili sauce, and 1 teaspoon chili garlic sauce. Mix to combine and taste. Adjust any flavors as desired and set aside.
- Make Slaw: In a separate large bowl, add ½ cup green cabbage, ½ cup purple cabbage, ½ cup matchstick carrots, ¼ cup green onions, 3 tablespoons rice vinegar, 2 teaspoons garlic, 1 teaspoon ginger paste, 1 teaspoon lime juice, and ½ teaspoon sesame oil. Toss to combine and set aside.
- Cook Chicken: Season the cut-up chicken pieces with kosher salt and ground black pepper. Bring a large skillet to a medium-high heat and add a drizzle of 2 teaspoons extra virgin olive oil. Once hot (the pan will sizzle when flicked with water), add the chicken pieces. Move around and cook for 5-6 minutes or until their internal temperature reaches 165℉. Add 3 tablespoons soy sauce to the pan and toss to coat for 1-2 minutes.
- Build Bowls: Divide 4 cups cooked rice cooked chicken, avocado salad, and the slaw between individual bowls. Serve with plenty of bang bang sauce drizzled on top!
Video
Notes
- Gluten Free: simply swap out the soy sauce for tamari when cooking the chicken.
- Air Fryer Option: Let the chicken pieces sit in 3 tablespoons of soy sauce while prepping the salad, sauce, and slaw. Preheat the air fryer to 400 degrees F for 3-4 minutes. Transfer the chicken to the air fryer basket, season with salt and pepper, and cook for 5-7 minutes or until their internal temperature reaches 165 degrees F.
- Slaw: feel free to some store-bought coleslaw mix instead of shredding your own cabbage (isn't as colorful, but it is easy).
- Simplified Option: highly recommend making this recipe card as-is, but you could also keep the bowl super simple with the cooked rice, chicken, bang bang sauce, and then just add some diced avocado and cucumber.
- Storage: leftover chicken can be stored in an airtight container in the fridge for 4-5 days. Store separately from the bang bang sauce to make reheating easier.
Nutrition
Calories: 545kcal | Carbohydrates: 59g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 77mg | Sodium: 1253mg | Potassium: 946mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3064IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 2mg
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