I first made this Bang Bang Chicken Bowl on a hurried weeknight and kept coming back to it for its bright crunch and that creamy, spicy mayo that ties everything together. It’s a one-pan chicken, a quick sauce, and a simple rice bed that comes together in under 30 minutes — perfect for busy evenings, easy meal prep, or when you want something a little more exciting than takeout. If you enjoy versatile bowl meals, you might also like the fresh flavors in these Greek chicken bowls which use many of the same techniques.
Why you’ll love this dish
This bowl balances textures and flavors: tender pan-seared chicken, silky jasmine rice, crisp fresh veggies, and a sweet-spicy mayo that brightens every bite. It is fast, budget-friendly, and kid-friendly if you dial the sriracha back. It also scales well for batch cooking and keeps nicely for lunches.
“Every spoonful is a little crunchy, a little creamy, and perfectly spicy. Great for a quick weeknight dinner that still feels special.”
What makes it special: the spicy mayo blends sweet chili sauce and sriracha with mayo for a layered heat that is approachable but flavorful. Cooking the chicken in a hot skillet creates a golden exterior while keeping the inside juicy thanks to a brief resting period.
The cooking process explained
Quick overview so you know what to expect: cook the jasmine rice and keep it warm; whisk a simple spicy mayo; season and pan-sear chicken until it reaches 165°F; rest and slice the chicken; assemble bowls with rice, sliced chicken, and fresh vegetables; finish with the mayo and green onions. That’s it — simple steps with reliable results.
What you’ll need
- 2 cups cooked jasmine rice (about 1 cup uncooked)
- 1 lb boneless, skinless chicken breasts
- 1/4 cup mayonnaise (use full fat for best texture)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha, or to taste (start with less if you prefer mild)
- 1 cup fresh veggies, sliced or chopped (bell peppers, cucumbers, carrots work well)
- Salt and black pepper to taste
- Green onions, sliced for garnish
Notes and substitutions: swap jasmine rice for brown rice (add longer cooking time) or cauliflower rice for a lower-carb bowl. Use Greek yogurt mixed with a little mayo to lighten the sauce, but note the flavor will be tangier.
Step-by-step instructions
- Prepare the rice. Cook jasmine rice according to package directions, fluff with a fork, and keep warm.
- Make the spicy mayo. Whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth. Taste and adjust sriracha for more or less heat.
- Season the chicken. Pat chicken breasts dry with paper towels. Season both sides evenly with salt and pepper.
- Cook the chicken. Heat a skillet over medium heat and add 1 tablespoon oil. When the oil shimmers, add the chicken. Cook 6 to 7 minutes per side, flipping once, until the thickest part reaches 165°F on an instant-read thermometer.
- Rest the chicken. Remove the chicken to a cutting board and let it rest for 5 minutes to redistribute juices.
- Slice the chicken. Slice against the grain into even pieces about 1⁄4-inch thick.
- Assemble the bowls. Spoon warm jasmine rice into bowls, arrange sliced chicken atop the rice, and add your fresh veggies.
- Finish and garnish. Drizzle the spicy mayo over each bowl and sprinkle with sliced green onions. Serve immediately.
How to plate and pair
Serve the bowl in wide, shallow bowls so the rice and chicken sit side by side with veggies for contrast. Add extra lime wedges on the side for a citrus lift, or sprinkle toasted sesame seeds for nuttiness and visual appeal. For a cozy pairing, serve a light soup or a simple miso-style broth; it also teams well with steamed edamame. If you want something heartier, try pairing the bowl with a warm, comforting option like the Crockpot Chicken Tortilla Soup for a make-ahead dinner combination.
Storage and reheating tips
Refrigerate leftovers within two hours in airtight containers. Store chicken and rice together or separate them if you prefer: kept in the refrigerator they are good for 3 to 4 days. The mayo-based sauce will keep for 3 to 4 days refrigerated in a sealed container. To freeze: place sliced chicken and rice in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat gently in a skillet over medium-low heat or in the microwave in short bursts, adding a splash of water to the rice to prevent drying. Always reheat chicken until steaming hot; avoid reheating multiple times.
Extra advice
- Use an instant-read thermometer to hit 165°F for safe, juicy chicken every time.
- Let the chicken rest for at least 5 minutes before slicing to keep it moist.
- Slice against the grain to maximize tenderness.
- If your sweet chili sauce is very thick, thin the spicy mayo with 1 teaspoon of water or lemon juice for easier drizzling.
- Prep veggies in advance and store them in ice-cold water in the fridge to keep them crisp.
Flavor swaps
- Protein swaps: use boneless skinless chicken thighs for a richer, more forgiving result; thin-cut cutlets cook faster.
- Sauce variations: replace some mayo with plain Greek yogurt for tang, or swap sriracha for gochujang for a deeper fermented heat.
- Make it vegetarian: swap chicken for pan-seared tofu or tempeh and increase veggies.
- Grain alternatives: brown rice, quinoa, or cauliflower rice all work well depending on dietary needs.
Common questions
How long does this take to make?
From start to finish expect about 25 to 30 minutes. Rice timing depends on the brand, but while rice cooks you can make the sauce and cook the chicken to save time.
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs are more forgiving and stay juicy. Cook time may be similar or slightly shorter depending on thickness; still aim for 165°F internal temperature.
Is the spicy mayo safe to store?
Yes. Store the mayo-based sauce in a sealed container in the refrigerator for 3 to 4 days. If you plan to keep meals longer, store the sauce separately from the rice and chicken to preserve texture.
Can I meal prep these bowls for the week?
Yes. Cook rice and chicken, cool them quickly, and store components in separate containers. Assemble bowls each day or pack fully assembled for same-day lunches. For the best texture, keep spicy mayo and crunchy veggies separate until serving.
How can I make the bowl milder for kids?
Reduce or omit sriracha and use just a touch of sweet chili sauce, or replace sriracha with a mild hot sauce alternative. You can also serve the sauce on the side so everyone controls their heat.
Bang Bang Chicken Bowl
Ingredients
Method
- Cook jasmine rice according to package directions, fluff with a fork, and keep warm.
- Whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth. Taste and adjust sriracha for more or less heat.
- Pat chicken breasts dry with paper towels. Season both sides evenly with salt and pepper.
- Heat a skillet over medium heat and add 1 tablespoon oil. When the oil shimmers, add the chicken.
- Cook 6 to 7 minutes per side, flipping once, until the thickest part reaches 165°F on an instant-read thermometer.
- Remove the chicken to a cutting board and let it rest for 5 minutes to redistribute juices.
- Slice against the grain into even pieces about 1/4-inch thick.
- Spoon warm jasmine rice into bowls, arrange sliced chicken atop the rice, and add your fresh veggies.
- Drizzle the spicy mayo over each bowl and sprinkle with sliced green onions. Serve immediately.
