Bang Bang Chicken Bowls
I love a good bowl for an easy weeknight dinner or simple meal prep! These Bang Bang Chicken Bowls are loaded with flavor and pack in protein and all the veggies too. They make for a balanced, satisfying meal that’s simple to make and a meal that everyone will love!
Bang bang chicken bowls have officially been on repeat over here. They’re so easy to make but feel so flavor-packed with the perfect combo of crispy, saucy chicken with fresh veggies and lots of color. I love meals like this that don’t feel boring or bland and actually make me excited to eat them, but also don’t require a ton of time to prepare. The bang bang sauce ties everything together and adds just the right amount of kick without being overwhelming
These bowls are also amazing for meal prep but perfect for an easy weeknight dinner too! You can prep everything ahead of time, mix and match your veggies, and have lunches or dinners ready for the week that still taste fresh and satisfying. Balanced, colorful, and full of flavor which checks all the boxes for my meals!
What you need for Bang Bang Chicken Bowls:
For the chicken:
- Chicken breasts
- Avocado oil (or olive oil)
- Cornstarch
- Paprika
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
For the Bang Bang Sauce:
- Avocado mayo
- Thai sweet chili sauce
- Sriracha
- Soy sauce
- Lime juice
- Garlic powder
For the Bowls:
- Jasmine Rice
- Cucumber
- Shredded Carrot
- Purple Cabbage
- Sesame Seeds
- Edamame
- Avocado
- Cilantro
- Green onion
- Sriracha
How to make these bowls:
- In a small bowl, whisk together the cornstarch, paprika, garlic powder, onion powder, salt, and black pepper and set aside.
- Add the chicken to a medium bowl and add the spice mixture and olive oil. Toss to evenly coat.
- Preheat the oven to 425F and line a baking sheet with parchment paper. Put the chicken in an even layer on the sheet pan and place the sheetpan into the oven to cook for 20 minutes.
- Remove the cooked chicken from the oven and place in a clean bowl and set aside.
- Add all of the bang bang sauce ingredients in a small bowl and whisk to combine. Add ⅓ cup of the bang bang sauce to the cooked chicken bowl and toss to coat.
- Assemble the bowls by serving with rice, cucumber, avocado, shredded carrots, shredded cabbage, steamed broccoli, or your preferred vegetables. Garnish with additional bang bang sauce, sliced green onions, sesame seeds, and sriracha sauce.
- Enjoy!
How to store your leftovers:
It’s best to store any leftovers in a sealed container! I like using these for easy fridge storage or these are great for meal prepping in seperate compartments. If you plan to assemble the bowls for meal prep, allow for rice and chicken to be reheated seperate from the veggies.
If you want to switch it up, try doing this instead:
- Use a different rice like brown rice or a grain like farro or couscous
- Try these bowls with your favorite roasted veggies!
- Air Fry your chicken instead of cooking it in the oven! Air Fryer method is below.
FAQs:
Yes! These bowls are great to add to your meal prep. When reheating, just make sure the rice and chicken are seperate from the veggies and add after heating up.
Yes! Preheat the air fryer to 400F. Line the air fryer basket with an air fryer paper liner or lightly spray the inside of the basket with oil to prevent sticking. Divide the seasoned chicken in half. Place one half of the chicken in an even layer in the air fryer basket. Cook in the air fryer for 10 – 12 minutes. Add the cooked chicken to a clean bowl and repeat with the remaining half of chicken.
You could use broccoli, zucchini, peas here too!
If you like this recipe, you may also enjoy these on One Balanced Life:
- Salsa Verde Chicken Bowls
- Shrimp Burrito Bowls
- Copycat Chipotle Chicken Burrito Bowls
- Copycat CAVA Bowls
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Bang Bang Chicken Bowls
These Bang Bang Chicken Bowls are light, refreshing and perfect for an easy weeknight dinner!
Ingredients
- for the chicken:
- 2 lbs. Chicken breasts, cut into 1 inch cubes/pieces (approximately 3 large chicken breasts)
- 1 tablespoon avocado oil (or olive oil)
- 2 tablespoons cornstarch
- 1 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon Onion powder
- for the Bang Bang Sauce:
- 1/2 cup light or avocado mayo
- 2 tablespoons thai sweet chili sauce
- 1 - 2 tablespoons Sriracha (depending on spice preference
- ½ tablespoon Soy sauce (the same as 1 ½ teaspoons)
- 1 tablespoon lime juice
- 1 teaspoon Garlic powder
- for the bowls (per 1 bowl):
- 1/2 cup jasmine rice
- 1/3 cup shredded cabbage
- 1/3 cup edamame
- 1/3 cup cucumber
- 1/4 cup shredded carrot
- 1/4 avocado
- 1 tbsp cilantro
- 1 tbsp green onion
- sesame seeds
- optional: drizzle of sriracha, bang bang sauce
Instructions
- Preheat oven to 425 degrees.
- Prep the chicken: In a small bowl, whisk together the cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Set aside.
- Add the chicken to a medium bowl and add the spice mixture and olive oil. Toss to evenly coat.
- Line a baking sheet with parchment paper. Put the chicken in an even layer on the sheet pan and place the sheetpan into the oven to cook for 20 minutes.
- Make the Sauce + put it all together: Add all bang bang sauce ingredients to a small bowl and whisk to combine.
- Add ⅓ cup of the bang bang sauce to the cooked chicken bowl and toss to coat.
- Assemble the bowls by serving with rice, cucumber, avocado, shredded carrots, shredded cabbage, edamame, cilantro and green onion.
