Easy Bang Bang Chicken Bowls

These Bang Bang Chicken Bowls are tender, flavor-packed, and ready in about an hour from start to finish. Picture juicy marinated chicken bites coated in that sweet-spicy creamy sauce, piled over fluffy rice with cool avocado and crispy green onions. I first tried making these on a random Tuesday when I was craving takeout but didn't want to wait, and honestly, they turned into one of my go-to weeknight saves.

The best part? You probably have most of the ingredients already, and the whole thing comes together with just one skillet and minimal cleanup. If you're looking for something quick, satisfying, and endlessly customizable, these bowls deliver every single time. For more easy chicken dinners, check out Cajun Steak Recipe, or if you love rice bowls, try Pan Seared Ribeye Steak with Garlic Butter . or Grilled Chicken With Lemon.

Why You'll Love These Bang Bang Chicken Bowls

There's a reason Bang Bang Chicken Bowls have become such a staple in meal-prep circles and busy kitchens everywhere. The marinade is simple but does all the heavy lifting for flavor, and that homemade bang bang sauce is so ridiculously good you'll want to put it on everything. My coworker Willie tried these for the first time last month and literally asked if I'd make a double batch for his lunches the next week.

Ingredients For Bang Bang Chicken Bowls

Here's what you'll need to make these delicious bang bang chicken bowls at home.

Chicken:

• 1 pound boneless, skinless chicken breasts: The base of the bang chicken bowls recipe. Cut into bite-sized chunks so they cook quickly and soak up all that marinade flavor.

Chicken Marinade:

• Soy sauce: Adds savory depth and helps tenderize the chicken. You can substitute tamari for gluten-free or coconut aminos for a soy-free option.
• Tablespoons extra virgin olive oil: Keeps the chicken moist and helps the marinade coat evenly. Avocado oil works great too.
• Teaspoons garlic, minced: Brings aromatic flavor that complements the soy sauce perfectly.
• Teaspoon lemon juice: A touch of brightness that balances the richness.
• Teaspoon kosher salt: Enhances all the other flavors without overpowering.
• Teaspoon ground black pepper: Adds a subtle warmth and depth.

Bang Bang Sauce:

• Mayonnaise: The creamy base that makes this sauce so addictive. Use your favorite brand or make it dairy-free with vegan mayo.
• Tablespoons Thai sweet chili sauce: Brings sweetness and a hint of tang. This is what gives the sauce its signature flavor.
• Teaspoon chili garlic sauce: Adds the kick. You can use sriracha if that's what you have on hand, or add more for extra heat.

Bowl Ingredients:

• Cooked rice of choice: White rice, brown rice, jasmine rice, or even cauliflower rice all work beautifully as the base.
• Avocado, diced: Adds creaminess and a cool contrast to the spicy chicken.
• Green onions, chopped: A fresh, crisp topping that adds color and a mild onion bite.

See recipe card for quantities.

Instructions For Bang Bang Chicken Bowls

Here's how to make your Bang Bang Chicken Bowls from start to finish.

Prep Chicken: Use a large cutting board and a sharp knife to cut the chicken breasts into 1-inch by 1-inch chunks. Keeping the pieces similar in size helps them cook evenly and makes them perfect for bowls.

Marinate: Add the soy sauce, olive oil, minced garlic, lemon juice, salt, and pepper to a bowl, shallow baking dish, or resealable storage bag. Whisk everything together until well combined, then add the chicken pieces. Toss to coat, then let the chicken marinate for about 30 minutes. This step is where all the flavor starts building.

Make Sauce: While the chicken marinates, combine the mayonnaise, Thai sweet chili sauce, and chili garlic sauce in a small bowl. Mix until the sauce is fully combined and smooth, then set it aside. The sauce will keep in the fridge if you want to make it ahead.

Cook Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add it to the hot pan. You can pour in a little of the leftover marinade if you'd like extra flavor. Cook, stirring occasionally, until the chicken reaches an internal temperature of 165°F, about 6 to 7 minutes. The chicken should be golden on the outside and juicy inside.

Serve: Divide the cooked rice among four bowls. Top each bowl with the cooked chicken, diced avocado, chopped green onions, and a generous drizzle of bang bang sauce. Serve warm and enjoy.

Substitutions & Variations

This bang chicken bowls recipe is super flexible, so feel free to customize based on what you have or what you're craving.

Protein Swaps: Chicken thighs work just as well as chicken breasts and stay even juicier. You can also use shrimp, tofu, or even ground chicken if you prefer.

Sauce Adjustments: If you want less heat, cut back on the chili garlic sauce or leave it out entirely. For extra spice, add more sriracha or a pinch of cayenne. You can also thin the sauce with a splash of water or lime juice if you prefer a lighter drizzle.

Rice Alternatives: Swap white rice for brown rice, quinoa, or cauliflower rice to make the bowls lighter or grain-free. Noodles also work if you're in the mood for something different.

Veggie Add-Ins: Shredded cabbage, cucumber, edamame, bell peppers, or snap peas all make great additions. Add them raw for crunch or quickly sauté them with the chicken.

Dairy-Free & Gluten-Free: This bang chicken bowls recipe is naturally dairy-free if you use regular or vegan mayo. To make it gluten-free, use tamari instead of soy sauce and check that your chili sauces are certified gluten-free.

Equipment For Bang Bang Chicken Bowls

You don't need any fancy tools to make Bang Bang Chicken Bowls. Here's what I use:

• Large cutting board: For cutting the chicken into even pieces.
• Sharp kitchen knife: Makes prep fast and safe.
• Mixing bowls: One for the marinade, one for the sauce.
• Whisk: To blend the marinade and sauce ingredients smoothly.
• Large skillet: A good nonstick or stainless skillet works best for cooking the chicken evenly.
• Meat thermometer: Takes the guesswork out of knowing when yourbang chicken bowls recipe is perfectly cooked.

Storage & Meal Prep Tips

These Bang Bang Chicken Bowls are perfect for meal prep and store beautifully in the fridge.

Refrigerator: Store the cooked chicken, rice, and toppings in separate airtight containers for up to 4 days. Keep the bang bang sauce in a small jar or container. When you're ready to eat, reheat the chicken and rice, then assemble your bowl with fresh toppings and sauce.

Freezer: The cooked chicken freezes well for up to 3 months. I don't recommend freezing the assembled bowls with rice and toppings, but you can freeze the chicken on its own and build fresh bowls when you're ready.

Make-Ahead Tips: Marinate the chicken the night before to save time. You can also make the sauce up to a week in advance and store it in the fridge. Prep your toppings (dice the avocado and chop the green onions) right before serving to keep everything fresh.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Rosie Hart

Bang Bang Chicken Bowls

This hearty bowl is packed with tender chicken, a spicy bang bang sauce, and fresh ingredients for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Dinner, Main

Cuisine: American, Asian Fusion

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts (Cubed into 1-inch pieces)
• ¼ cup soy sauce Substitute Tamari for gluten-free
• 2 tablespoon extra virgin olive oil Avocado oil works as well
• 2 teaspoon garlic minced (Adds savory depth)
• 1 teaspoon lemon juice Balancing acidity
• ⅛ teaspoon kosher salt Enhances flavors
• ⅛ teaspoon ground black pepper Adds mild heat
• 1 cup mayonnaise Forms the creamy base for the sauce
• 2 tablespoon Thai sweet chili sauce Provides sweetness with a mild kick
• 1 teaspoon chili garlic sauce Or substitute with sriracha for more heat
• Cooked rice of choice White, brown, or jasmine works well
• 1 avocado diced (For a creamy, fresh topping)
• Green onions chopped (Garnish with color and crunch)

Equipment

• 1 Large cutting board For cutting the chicken into even pieces.
• 1 Sharp kitchen knife Ensures fast and safe preparation.
• 2 Mixing bowls One for the marinade and one for the sauce.
• 1 Whisk For blending the marinade and sauce smoothly.
• 1 Large skillet A nonstick or stainless skillet works best for even cooking.
• 1 Meat thermometer To ensure the chicken is perfectly cooked.

Method

 

1. Cut the chicken breasts into 1-inch chunks using a sharp knife. prep
2. Combine soy sauce, olive oil, garlic, lemon juice, salt, and pepper in a bowl. whisk
3. Place the chicken in the marinade and let it sit for 30 minutes to soak up the flavors. marinate
4. In a separate bowl, whisk together the mayonnaise, Thai sweet chili sauce, and chili garlic sauce to make the bang bang sauce. mix
5. Heat a large skillet over medium-high heat. Remove chicken from marinade and place it in the hot pan to sear. Cook for about 6-7 minutes until the chicken reaches an internal temperature of 165°F. cook
6. Serve the cooked chicken over rice and top with diced avocado, chopped green onions, and a generous drizzle of the bang bang sauce. assemble

Notes

These Bang Bang Chicken Bowls are a flavorful mix of spicy, crispy chicken and fresh veggies. A fun, healthy dinner that brings the heat!