Bang Bang Chicken Bowls with Spicy Veggies and Garlic Lime Rice Recipe
A flavorful and easy Bang Bang Chicken Bowl recipe featuring crispy pan-fried chicken tossed in a sweet, spicy sauce, served over jasmine rice with sautéed veggies and fresh cucumber. Perfect for a quick weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Halal
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: In a medium bowl, combine tapioca starch, garlic powder, salt, pepper, and paprika. Add the cubed chicken and toss until well coated in the seasoning mixture.
- Cook the Chicken: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken, cooking for 5-8 minutes on one side until golden brown, then flip and cook for another 5-8 minutes until fully cooked. Stir gently to break up any large pieces.
- Mix the Sauce: While chicken cooks, in a large bowl, mix together 1 tablespoon avocado mayo, honey, sweet chili sauce, hot sauce, and minced garlic. Set aside about 1/4 cup of this sauce for later use.
- Drain the Chicken: Transfer cooked chicken to paper towels to drain excess oil (optional). Then add the chicken to the large sauce bowl and toss thoroughly to coat the pieces with sauce.
- Sauté the Veggies: In the same skillet, add another tablespoon of avocado oil and heat to medium-high. Add sliced carrots and cook for about 10 minutes. Then add sliced red cabbage, garlic powder, and pepper, cooking another 5-7 minutes until veggies begin to soften.
- Prepare the Bowls: While veggies cook, warm the cooked jasmine rice and divide it evenly among 4 bowls or containers. Top rice with sliced cucumber and drizzle each with freshly squeezed lime juice to taste.
- Finish the Sauce: Add the remaining 2 tablespoons of avocado mayo to the reserved 1/4 cup sauce and whisk until smooth.
- Assemble and Garnish: Evenly distribute the cooked veggies and sauced chicken over the rice and cucumber in each bowl. Garnish with chopped green onion and black sesame seeds if using. Drizzle with extra sauce and serve immediately.
Notes
- You can adjust the spice level by adding more or less hot sauce according to your preference.
- For best texture when storing leftovers, keep the veggies, rice, chicken, and extra sauce separated until ready to eat.
Keywords: Bang Bang Chicken, Chicken Bowls, Easy Dinner, Pan-Fried Chicken, Sweet and Spicy Chicken, Meal Prep Bowl