Bang Bang Chicken Bowls with Spicy Veggies and Jasmine Rice Recipe
This easy Bang Bang Chicken recipe features crispy pan-fried chicken coated in a creamy, sweet, and spicy sauce served over jasmine rice with sautéed carrots and red cabbage. It's a satisfying bowl meal that balances tender chicken, fresh vegetables, and a flavorful, tangy sauce perfect for a quick weeknight dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
For the Chicken
- 1/4 cup tapioca starch (or potato starch)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
- 2 Tablespoons avocado oil
- 3 Tablespoons avocado mayo (divided)
For the Sauce
- 1/3 cup honey
- 3 Tablespoons sweet chili sauce
- 1-2 Tablespoons hot sauce (adjust to taste)
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 Tablespoon avocado oil
For the Vegetables
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Bowls
- 2 cups cooked jasmine rice
- 1 medium cucumber, sliced
- Freshly squeezed lime juice, to taste
- 1 medium green onion stalk, chopped (for garnish)
- Black sesame seeds (optional, for garnish)
Instructions
- Combine Seasonings: In a medium bowl, mix together the tapioca starch, garlic powder, salt, pepper, and paprika to create the coating mixture for the chicken.
- Coat Chicken: Add the cubed chicken breasts to the seasoning mix and toss until every piece is well coated with the starch and spices.
- Pan Fry Chicken: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken and allow it to cook undisturbed for 5-8 minutes so it forms a golden crust. Flip and cook the other side for another 5-8 minutes until the chicken is fully cooked and browned. Stir briefly to break up the pieces.
- Mix Sauce Ingredients: While the chicken cooks, in a large bowl, combine 1 tablespoon avocado mayo, honey, sweet chili sauce, hot sauce, minced garlic, salt, and 1 tablespoon avocado oil. Set aside about 1/4 cup of this sauce for later use.
- Drain Chicken: Transfer the cooked chicken to paper towels to let excess oil drip off, making the chicken less greasy.
- Combine Chicken and Sauce: Add the drained chicken to the large bowl with the remaining sauce and toss until the chicken is fully coated in the flavorful sauce.
- Cook Vegetables: Add more avocado oil to the skillet and heat over medium-high. Add the sliced carrots and cook for about 10 minutes. Then add sliced cabbage along with garlic powder, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables soften but still retain some crunch.
- Prepare Bowls: While vegetables cook, warm the jasmine rice and divide into four bowls or meal prep containers. Add sliced cucumber over the rice and drizzle each with freshly squeezed lime juice.
- Prepare Extra Sauce: Take the reserved 1/4 cup sauce and whisk in the remaining 2 tablespoons of avocado mayo until smooth and creamy for drizzling on top.
- Assemble Bowls: Evenly divide the sautéed vegetables and sauced chicken over each bowl of rice and cucumber. Garnish with chopped green onions and optional black sesame seeds. Drizzle the creamy mayo sauce on each bowl before serving. Enjoy your delicious Bang Bang Chicken bowls!
Notes
- Adjust the amount of hot sauce in the sauce to your preferred spice level.
- Instead of tapioca starch, potato or cornstarch can be used as a coating for the chicken.
- For a lower-fat version, reduce the avocado oil or use a non-stick spray.
- Leftover bowls keep well refrigerated for up to 3 days, making it great for meal prep.
- Feel free to substitute jasmine rice for brown rice or cauliflower rice for a lower-carb option.
- If black sesame seeds are unavailable, toasted white sesame seeds or chopped peanuts can also be used as garnish.
