Name: Bang Bang Chicken Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 lbs chicken breast, diced; 1.5 tbsp sesame oil, divided 4 cups frozen stir-fry vegetables 2 cups cooked brown rice or quinoa 1 tbsp sesame seeds (for garnish) Homemade Teriyaki Sauce (Yields ~1 cup): 2 garlic cloves, minced 2 tbsp fresh ginger, grated; 1.5 tbsp raw honey ⅓ cup coconut aminos (or low-sodium soy sauce) ½ cup chicken or vegetable broth ½ tbsp gluten-free flour (or arrowroot for paleo) Optional twists: Add sliced scallions or chopped cilantro for a fresh finish Top with crushed peanuts or cashews for extra texture Use cauliflower rice for a lower-carb option

Your New Favorite Dinner is Just 25 Minutes Away!

Hey there, friend! Isla here from BiteTide, and I am just buzzing with excitement to share this recipe with you today. If you’ve ever found yourself staring into the fridge at 6 PM, your stomach grumbling, your brain completely empty of dinner ideas, I have your new superhero. This Bang Bang Chicken Bowl is my absolute go-to for a night when I need something incredibly delicious, surprisingly healthy, and on the table in under 30 minutes. We’re talking tender, juicy chicken, crisp-tender veggies, fluffy rice, and a sauce so good you’ll want to put it on everything—and I mean everything.

This isn’t just a recipe; it’s a flavor experience. The name “Bang Bang” comes from that incredible sauce—a perfect, creamy, tangy, spicy-sweet wave of flavor that hits all your taste buds at once. It’s the kind of meal that feels like a treat but is secretly totally doable on a regular Wednesday. It’s beginner-friendly, uses mostly pantry staples, and is endlessly customizable. So, tie on your favorite apron, grab your trusty skillet, and let’s make some kitchen magic happen together. I promise, this one’s a total game-changer.

Bang Bang Chicken Bowl

Author: islamerrick
Total Time: 30 minutes

Print Recipe

Description

This Bang Bang Chicken Bowl is a quick, crave-worthy meal that combines tender sautéed chicken, colorful veggies, and a creamy-spicy-sweet sauce. Whether you’re new to cooking or just need a fast, satisfying dinner, this one-pan wonder delivers bold flavor in under 30 minutes.

Ingredients

Scale

1.5 lbs chicken breast, diced

1.5 tbsp sesame oil, divided

4 cups frozen stir-fry vegetables

2 cups cooked brown rice or quinoa

1 tbsp sesame seeds (for garnish)

Homemade Teriyaki Sauce (Yields ~1 cup):

2 garlic cloves, minced

2 tbsp fresh ginger, grated

1.5 tbsp raw honey

⅓ cup coconut aminos (or low-sodium soy sauce)

½ cup chicken or vegetable broth

½ tbsp gluten-free flour (or arrowroot for paleo)

Optional twists:

Add sliced scallions or chopped cilantro for a fresh finish

Top with crushed peanuts or cashews for extra texture

Use cauliflower rice for a lower-carb option

Instructions

Make the sauce: In a saucepan, whisk together garlic, ginger, honey, coconut aminos, broth, and flour. Simmer over medium heat until thickened, about 5–7 minutes.

Cook the chicken: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add diced chicken, season lightly with salt, and sauté until golden and cooked through, about 8–10 minutes.

Pour half the teriyaki sauce over the chicken and stir to coat.

Cook the veggies: In a separate pan, sauté frozen vegetables in remaining ½ tbsp sesame oil until hot and tender.

Assemble: Divide rice/quinoa among 4–5 containers. Top with teriyaki chicken and veggies. Drizzle with extra sauce and sprinkle with sesame seeds.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course

Nutrition

Calories: 400
Fat: 15g
Carbohydrates: 30g
Protein: 35g

The Little Skillet That Could: A Kitchen Memory

This recipe always takes me back to my first tiny apartment kitchen. It was barely bigger than a closet, with dated floral wallpaper and a stove that had exactly one reliable burner. But it was mine. I had just started BiteTide and was testing recipes like a woman possessed. One night, a group of my best friends surprised me with a visit, hungry and hopeful after a long day. My pantry was looking a little sad—some chicken, a half-empty bag of frozen veggies, and the usual condiment lineup.

Panic? For a second. Then, inspiration struck. I whipped up a quick sauce from mayo, sriracha, and honey, sautéed that chicken and veggie mix, and piled it all over the last of my rice. The second that sauce hit the warm skillet and sizzled, the whole apartment smelled incredible. We squeezed around my little fold-out table, bowls in hand, and the second they took a bite? Silence. The good kind. The “this is so good I can’t talk” kind. It was a ragtag meal made with love and a bit of desperation, but it became an instant classic. It proved that you don’t need a fancy kitchen or complicated ingredients to create something truly memorable. Just good friends and great flavor.

Gathering Your Flavor Crew: The Ingredients

Here’s the beautiful part: this recipe is incredibly simple. The magic is in how we combine these easy ingredients. Let’s break it down!

1 lb boneless, skinless chicken breast, cut into bite-sized pieces: This is our protein star! Cutting it into uniform pieces ensures everything cooks quickly and evenly. Chef’s Insight: For even more tender chicken, you can lightly pound the breasts before cubing them. If you’re not a chicken person, don’t worry—I’ve got swaps for you later!
2 tbsp olive oil: Our cooking fat! It helps get that gorgeous golden sear on the chicken. Avocado oil works great here too for its high smoke point.
Salt and pepper to taste: The fundamental flavor starters. Don’t be shy here—seasoning at every stage is key!
1 cup mixed veggies (broccoli, bell peppers, carrots): This is where you can ride the wave! Use what you love or what’s in your fridge. Frozen veggie mixes (thawed) work in a total pinch and are a lifesaver.
1 cup cooked rice: The comforting base that soaks up all that amazing sauce. I love jasmine or basmati, but brown rice, quinoa, or even cauliflower rice for a low-carb option are all fantastic.

For the Legendary Bang Bang Sauce:

½ cup mayonnaise: This is the creamy base of our sauce. For a lighter version, Greek yogurt or a vegan mayo alternative works beautifully.
2 tbsp sriracha: This brings the heat! Start with 1 tablespoon if you’re sensitive to spice, and you can always add more. The goal is flavor, not pain!
1 tbsp honey: The sweet balance to the spicy sriracha. Agave nectar or maple syrup are perfect vegan-friendly substitutes.
1 tsp garlic powder: Adds a quick, savory depth without any chopping required. In a pinch, a small minced fresh garlic clove works too.
1 tsp lime juice: The essential bright, tangy finish that cuts through the richness. Fresh is best, but bottled works in an emergency!

Let’s Get Cooking: Building Your Bowl, Step-by-Step

Ready to create some magic? Follow these steps, and you’ll have a restaurant-quality meal in no time. I’m chatting right alongside you with all my best tips!

Make the Sauce First! In a small bowl, whisk together the mayonnaise, sriracha, honey, garlic powder, and lime juice until it’s smooth, creamy, and beautifully orange-pink. Chef’s Hack: Give it a taste! This is your moment to make it yours. Want more heat? Add another squirt of sriracha. More tang? A little more lime. Set this glorious sauce aside while you cook everything else.
Heat the Pan: Place your largest skillet over medium-high heat and add the olive oil. Let it get nice and hot—you should see it shimmering slightly. A hot pan is the secret to getting a good sear on the chicken instead of just steaming it.
Cook the Chicken: Pat your chicken pieces dry with a paper towel (this is crucial for browning!). Season them generously with salt and pepper. Carefully add them to the hot skillet in a single layer. Don’t crowd the pan—cook in two batches if you need to! Let them cook untouched for 3-4 minutes to get a golden-brown crust, then flip and cook for another 3-4 minutes, until cooked through and no longer pink in the center. Remove the chicken to a clean plate.
Sauté the Veggies: In that same skillet (all those flavorful browned bits are still in there!), add your mixed veggies. You might need a tiny bit more oil if the pan is dry. Sauté them for 5-7 minutes, stirring occasionally, until they are vibrant in color and just tender-crisp. We want some bite left in them for texture!
Bring It All Together: Return the cooked chicken to the skillet with the veggies. Pour about half of your reserved Bang Bang sauce over everything. Give it a good, gentle toss to coat the chicken and veggies in that warm, incredible sauce and heat it through for about 1 minute. This step is pure magic—it brings all the flavors together.
Assemble Your Masterpiece: Divide your fluffy cooked rice among four bowls. Top it generously with the saucy chicken and veggie mixture. Now, for the grand finale: drizzle the remaining fresh Bang Bang sauce over the top. This gives you that awesome double-hit of cool, creamy sauce and the warm, infused sauce from the pan.

Plating with Pizzazz: How to Serve It Up

We eat with our eyes first, right? Making this bowl look pretty is half the fun! I love to serve this family-style, letting everyone build their own bowl. Pile the rice high, spoon over that saucy chicken and veggie mix, and let those gorgeous colors shine. The final touch is all about the garnish—a sprinkle of chopped fresh cilantro or green onions adds a pop of color and freshness. For a little extra crunch, a handful of chopped peanuts or a drizzle of sesame seeds is absolutely divine. Serve it immediately while it’s still warm and the sauce is perfectly creamy!

Ride the Flavor Wave: Creative Twists & Swaps

The beauty of this bowl is its versatility. Make it your own!

Protein Swap: Not feeling chicken? Use peeled shrimp (cooks even faster!), cubed firm tofu (press it first for the best texture), or even thinly sliced flank steak.
Low-Carb/Light: Ditch the rice and serve the chicken and veggie mixture over a bed of fresh greens, zucchini noodles, or riced cauliflower. You can also swap the mayo in the sauce for plain Greek yogurt.
Different Cuisine Vibes: Give it a Thai-inspired twist by whisking a tablespoon of creamy peanut butter into the sauce and garnishing with crushed peanuts and fresh cilantro.
Extra Veggie Power: Load it up! Zucchini, snap peas, mushrooms, or red onion would all be incredible additions. Roast your veggies instead of sautéing for a deeper, caramelized flavor.

Isla’s Chef Notes: From My Kitchen to Yours

This recipe has been a work-in-progress for years, and it’s evolved with me. I’ve made it in a dozen different kitchens, for everything from a solo dinner to a big, chaotic family gathering. One of my favorite kitchen fails turned into a win: I once accidentally used sweet chili sauce instead of sriracha. It was a much milder, sweeter sauce, but my nephew (who is very spice-averse) declared it the best thing I’d ever made. It’s now his special requested meal when he visits!

The sauce itself is a fridge staple for me. I almost always double the batch and keep it in a jar for up to a week. It’s phenomenal as a dip for sweet potato fries, drizzled over roasted broccoli, or as a burger sauce. Don’t be afraid to play with it and make it yours. That’s what cooking is all about!

FAQs & Troubleshooting: Your Questions, Answered

Q: My sauce is too spicy! How can I fix it?
A: No worries, this is an easy save! The best way to tame the heat is to add more of the creamy and sweet elements. Whisk in an extra tablespoon or two of mayonnaise and a bit more honey or lime juice until it reaches your preferred spice level. Remember, you can always add more heat, but it’s harder to take it away!

Q: Can I meal prep this Bang Bang Chicken Bowl?
A: Absolutely! This is a fantastic meal prep candidate. Cook the chicken and veggie mixture and store it separately from the rice and the extra sauce. Keep the sauce in a small airtight container. When ready to eat, reheat the chicken/veggies and rice separately, then assemble your bowl and drizzle with the fresh, cold sauce. This keeps the textures perfect.

Q: Why did my chicken turn out tough and rubbery?
A: This usually means it was overcooked. Chicken breast is very lean and can dry out quickly. The key is to cook it just until it’s no longer pink in the center (165°F / 74°C on a thermometer) and to pull it off the heat immediately. Cutting it into even, bite-sized pieces also ensures quick, even cooking.

Q: Is there a way to make this recipe gluten-free?
A> Yes, it’s very easy! Just double-check your labels. Most sriracha brands (like Huy Fong) are gluten-free, but it’s always good to verify. As long as your soy sauce (if you add a splash) and other condiments are certified GF, you’re all set.

Nutritional Information*

*Please note: This is an estimated nutritional breakdown based on the ingredients used. Values can vary significantly based on specific brands, portion sizes, and substitutions.