Print

Spicy Bang Bang Chicken Rice Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant rice bowl combining tender chicken, fresh veggies, and a creamy, spicy Bang Bang sauce that’s easy to make and packed with flavor.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs
  • 4–6 cups of water or non-alcoholic chicken broth
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1–2 tablespoons Sriracha
  • 1 tablespoon non-alcoholic rice vinegar
  • 1 teaspoon sesame oil
  • 1 cup jasmine rice or sushi rice
  • 1 cucumber (julienned or thinly sliced)
  • 1 cup shredded carrots
  • 1 cup green edamame (shelled)
  • 2 spring onions (thinly sliced)
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro for garnish
  • Chili flakes for an extra kick

Instructions

  1. Poach the chicken: In a medium pot, bring about 4-6 cups of water or non-alcoholic chicken broth to a gentle simmer. Add your chicken, ensuring they are fully submerged.
  2. Reduce the heat to low, cover the pot, and let the chicken poach for about 12-18 minutes, or until cooked through (internal temperature reaches 165°F / 74°C).
  3. Shred the chicken: Remove it from the pot and let it cool slightly on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Set aside.
  4. Cook the rice: Rinse the rice until the water runs clear. Combine 1 cup of rice with 1.5 cups of water, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes.
  5. Whisk the Bang Bang sauce: In a medium bowl, combine mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and sesame oil. Whisk until smooth and adjust seasonings as needed.
  6. Prep the veggies: Julienne or thinly slice the cucumber and carrots. Cook edamame as per package instructions and shell them. Thinly slice the spring onions and chop the cilantro.
  7. Assemble the bowls: Divide the cooked rice among serving bowls and top with shredded chicken.
  8. Artfully add vegetables: Arrange the cucumber, carrots, edamame, and spring onions around the chicken.
  9. Drizzle the sauce over the chicken and vegetables.
  10. Garnish with toasted sesame seeds, fresh cilantro, and chili flakes. Serve immediately and enjoy!

Notes

Customize the veggies and toppings as per your preference. Leftovers are great for meal prep.

Nutrition

Find it online: https://tashirecipez.com/spicy-bang-bang-chicken-rice-bowl-recipe/

Scroll to Top