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
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