Description
This Bang Bang Chicken Bowl recipe features crispy pan-fried chicken coated in a flavorful, honey-sweetened spicy sauce served over jasmine rice with sautéed carrots and red cabbage. Garnished with fresh cucumber, lime, green onions, and optional black sesame seeds, it’s a vibrant and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
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
Sauce
- 3 Tablespoons avocado mayo (divided)
- 1/3 cup honey
- 3 Tablespoons sweet chili sauce
- 1–2 Tablespoons hot sauce
- 2 teaspoons minced garlic
Veggies
- 1 Tablespoon avocado oil
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
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
- Prepare the coating mix: In a medium bowl, combine the tapioca starch, garlic powder, salt, pepper, and paprika thoroughly to create an even coating mixture.
- Coat the chicken: Add the cubed chicken breasts to the bowl and toss them until each piece is fully coated with the seasoned starch mixture.
- Cook the chicken: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken pieces to the skillet.
- Pan-fry the chicken: Cook the chicken for 5-8 minutes on one side until golden brown, then flip and cook for another 5-8 minutes until the chicken is cooked through. Stir occasionally to break up the pieces once cooked.
- Make the sauce: While the chicken cooks, mix 1 tablespoon of avocado mayo, honey, sweet chili sauce, hot sauce, and minced garlic in a large bowl. Set aside about 1/4 cup of this sauce separately.
- Drain excess oil: Transfer the cooked chicken to paper towels to drain any excess oil if desired.
- Coat chicken with sauce: Add the drained chicken to the large bowl with the remaining sauce and toss until fully coated.
- Cook the veggies: Add 1 tablespoon of avocado oil to the same skillet and heat to medium-high. Add the sliced carrots and cook for about 10 minutes.
- Add cabbage and season: Stir in the red cabbage, garlic powder, and pepper, cooking for another 5-7 minutes until the veggies soften, stirring occasionally.
- Prepare bowls: While veggies cook, evenly divide cooked jasmine rice and cucumber slices between 4 bowls or meal prep containers. Drizzle with freshly squeezed lime juice to taste.
- Prepare extra sauce: Whisk the remaining 2 tablespoons of avocado mayo into the 1/4 cup reserved sauce to make a creamier drizzle.
- Assemble and garnish: Divide the cooked veggies and sauced chicken over the rice bowls. Top each with chopped green onions and optional black sesame seeds. Drizzle with the prepared extra sauce and serve immediately.
Notes
- Adjust the spice level by adding more or less hot sauce to suit your taste preferences.
- To maintain texture when storing leftovers, keep the veggies, rice, chicken, and extra sauce separate until ready to serve.
Keywords: Bang Bang Chicken, Chicken Bowl, Easy Chicken Recipe, Honey Chili Chicken, Pan-Fried Chicken, Healthy Chicken Bowls