Bang Bang Chicken Bowls
This flavor-packed Bang Bang Chicken recipe is super easy to make and perfect for a weeknight dinner over a bed of rice!
Ingredients
- 1 pound boneless skinless chicken breasts
Chicken Marinade:
- 1/4 cup soy sauce sub tamari or coconut aminos
- 2 tablespoons extra virgin olive oil sub avocado oil
- 2 teaspoons garlic minced
- 1 teaspoon lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Bang Bang Sauce:
- 1 cup mayonnaise
- 2 tablespoons thai sweet chili sauce
- 1 teaspoon chili garlic sauce sub sriracha
Bowl Ingredients:
- cooked rice of choice
- avocado diced
- green onions chopped
Instructions
- Prep Chicken: Use a large cutting board and kitchen knife to cut the chicken breasts into 1inch x 1 inch chunks.
- Marinate: Put all of the marinade ingredients in a bowl, shallow baking dish, or storage bag. Whisk to combine and add the chicken pieces to marinate for about 30 minutes.
- Make Sauce: While the chicken marinates, put all of the bang bang sauce ingredients in a small bowl and mix to fully combine. Set aside until ready to serve.
- Cook Chicken: Bring a large skillet to a medium-high heat. Remove the chicken from the marinade and place in the hot pan to sear (feel free to pour in a little of the marinade to cook the chicken in). Move around the pan to fully cook the chicken pieces to an internal temperature of 165 degrees F (use a meat thermometer); about 6-7 minutes.
- Serve: Serve chicken over rice with some avocado and green onions and lots of bang bang sauce!
Notes
- Gluten Free: simply swap out the soy sauce for coconut aminos in the marinade.
- 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.
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