Go Back
–+ servings
Bang bang chicken bowls with rice and vegetables.

Sweet & Spicy Bang Bang Chicken Bowls

Sweet & Spicy Bang Bang Chicken Bowls, craveable sauce makes these bowls comforting, bold, and endlessly satisfying.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 38 minutes
Rest Time 5 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Chinese
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

  • ⅓ cup tapioca starch for a light crispy coating
  • 1 teaspoon garlic powder adds savory depth
  • ¾ teaspoon fine sea salt divided for balanced seasoning
  • ¾ teaspoon ground black pepper freshly ground if possible
  • ¾ teaspoon paprika for warmth and color
  • 2 pounds boneless skinless chicken breast cubed bite-sized for even cooking
  • 3 tablespoons avocado oil high-heat friendly cooking oil
  • ¼ cup avocado mayonnaise creamy sauce base
  • ½ cup honey natural sweetness to balance heat
  • ¼ cup sweet chili sauce adds tangy spice
  • 1 –2 tablespoons hot sauce adjust to heat preference
  • 2 ½ teaspoons minced garlic fresh for best flavor
  • ½ teaspoon salt to season the sauce
  • 1 ½ tablespoons avocado oil for sautéing vegetables
  • 2 cups sliced carrots thinly sliced for quick cooking
  • 3 cups sliced red cabbage adds crunch and color
  • ½ teaspoon garlic powder layers savory flavor
  • ½ teaspoon salt to soften vegetables
  • ¼ teaspoon black pepper gentle heat
  • 3 cups cooked jasmine rice warm and fluffy base
  • 1 large cucumber sliced cool and refreshing contrast
  • Fresh lime juice to taste brightens the bowls
  • 2 green onion stalks chopped fresh garnish
  • Black sesame seeds optional for texture and finish

Method
 

  1. Combine the starch, garlic powder, salt, pepper, and paprika in a medium bowl until evenly mixed.
  2. Add the cubed chicken to the bowl and toss until every piece is fully coated.
  3. Heat avocado oil in a large non-stick skillet over medium-high heat, then add the chicken in an even layer.
  4. Cook undisturbed for 6–8 minutes, flip, and cook another 6–8 minutes until golden and cooked through, gently breaking pieces apart.
  5. While the chicken cooks, whisk together the sauce ingredients using only part of the mayonnaise, then reserve about ⅓ cup of the sauce.
  6. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil if desired.
  7. Add the chicken to the main sauce bowl and toss until evenly coated.
  8. Return the skillet to medium-high heat and add more avocado oil.
  9. Add the carrots and cook for about 10 minutes, stirring occasionally until tender-crisp.
  10. Stir in the cabbage, garlic powder, salt, and pepper, cooking another 5–7 minutes until slightly softened.
  11. While vegetables cook, divide warm rice and cucumber evenly between six bowls and drizzle lightly with lime juice.
  12. Whisk the remaining mayonnaise into the reserved sauce until smooth.
  13. Top each bowl with vegetables and chicken, garnish with green onions and sesame seeds, then drizzle with extra sauce before serving.

Nutrition

Serving: 420gCalories: 620kcalCarbohydrates: 68gProtein: 38gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 102mgSodium: 1320mgPotassium: 980mgFiber: 4gSugar: 32gVitamin A: 8200IUVitamin C: 34mgCalcium: 70mgIron: 2mg

Notes

These bowls are bold, cozy, and perfect for busy nights when you still want something nourishing. The sauce hits that sweet-heat balance that keeps you going back for one more bite. Store components separately and it feels like a fresh dinner all over again.

Tried this recipe?

Let us know how it was!