Bang Bang Chicken Bowl — Affordable, Flavorful Cheap Summer Meals
A quick, saucy chicken bowl with tender bites of chicken, crisp-tender vegetables, and a creamy sweet-heat sauce. Ready in about 25–30 minutes — perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup mixed vegetables (broccoli florets, sliced bell pepper, carrot coins, or your favorite veggie mix)
- 2 Tbsp olive oil
- Salt and black pepper, to taste
For the bang-bang sauce
- ½ cup mayonnaise
- 2 Tbsp sriracha (or to taste)
- 1 Tbsp honey (or maple syrup)
- 1 tsp garlic powder
- 1 tsp fresh lime juice (or lemon juice)
Instructions
- Make the base. Cook the rice according to package directions and keep warm while you cook the rest.
- Prep the chicken. Trim and dice the chicken into evenly sized pieces; season lightly with salt and pepper. Smaller pieces brown faster and cook through evenly.
- Sear the chicken. Warm a large skillet over medium-high heat and add the olive oil. When the oil shimmers, add the chicken in a single layer (work in batches if needed). Cook, stirring occasionally, until the pieces are golden and no longer pink inside — about 6–8 minutes. Aim for a little color for more flavor. Cook until the internal temperature reaches 165°F if you want to be exact.
- Steam the veg. Push the cooked chicken to one side (or remove it to a plate). Add the mixed vegetables to the pan and sauté 2–3 minutes until they’re bright and just tender — keep them slightly crisp.
- Whisk the sauce. While the chicken cooks, combine mayonnaise, sriracha, honey, garlic powder, and lime juice in a small bowl. Taste and tweak: more sriracha for heat, more honey for sweetness.
- Finish & toss. Return the chicken to the pan (if you removed it) and pour the sauce over the chicken and veggies. Stir until everything is evenly coated and heated through.
- Assemble bowls. Spoon rice into bowls, top with the sauced chicken and vegetables, and garnish as desired (green onions, sesame seeds, avocado, or extra sriracha).
Notes
Quick tips & swaps
Cut even pieces so the chicken cooks uniformly.
Don’t overcrowd the pan — browning is flavor. Cook in batches if the skillet is full.
Low-carb? Use cauliflower rice or a bed of greens.
Less mayo? Swap half the mayo for plain Greek yogurt for tang and fewer calories.
Make it milder by reducing sriracha or using sweet chili sauce instead.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or in the microwave. The sauce may thicken when chilled — stir in a little lime juice or water to loosen before reheating.