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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bang Bang Chicken Bowls are a quick and healthy weeknight dinner option. The chicken thighs are trimmed, diced, and seasoned with onion powder, paprika, and garlic salt before being tossed in flour and cooked until browned. The bang bang sauce, a mix of mayo, sweet chili sauce, sriracha, and honey, is poured over the chicken and heated through for a flavorful finish. Serve over rice with veggie slaw, cucumber, green onions, sesame seeds, and a...
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Trim and dice the chicken thighs.
Season the chicken with onion powder, paprika, and garlic salt.
Toss the chicken in flour until coated.
Heat olive oil in a sauté pan until shimmering.
Cook the chicken until no longer pink and the outsides are browned.
Mix together mayo, sweet chili sauce, sriracha, and honey in a bowl, reserving some sauce for topping later.
Pour the sauce into the pan with the chicken, toss to combine, and heat through.
Serve the chicken on top of rice, along with veggie slaw, cucumber slices, green onions, sesame seeds, and the reserved sauce.
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Adjust the sweetness and spiciness of the sauce by varying the amounts of honey and sriracha.
Use pre-shredded veggie slaw to save time.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs tend to stay juicier and more tender.
How do I make this dish gluten-free?
Use a gluten-free flour alternative for coating the chicken.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days.
What other vegetables can I add to the bowls?
You can add shredded carrots, bell peppers, or edamame for extra variety.
How do I store leftovers?
Store the chicken and sauce separately from the rice and veggies in airtight containers in the refrigerator for up to 3 days.
