This Bang Bang chicken bowl became a weekday staple the first winter I needed something fast, satisfying, and endlessly adaptable. I first pulled the flavors together on a busy weeknight when a bag of rice, a couple of chicken breasts, and a half-full jar of sweet chili sauce needed to transform into dinner. The result was a bright, creamy, slightly spicy bowl that balanced crunchy vegetables with tender chicken and a sauce that tastes like comfort and takeout at once. It’s the kind of meal that makes everyone at the table pause mid-bite and ask for seconds.

What makes this preparation special is the contrast of textures and the simplicity of the components: juicy chicken, warm rice, crisp-tender broccoli, and crunchy bell pepper and carrot. The sauce — a quick emulsion of mayonnaise, sweet chili sauce, Sriracha, and soy sauce — coats everything with a glossy, slightly sweet heat that’s addictive. I often double the sauce and keep some in the fridge for sandwiches and dips; it keeps well and brightens leftovers the next day.

Ingredients

• Boneless, skinless chicken breasts (1 pound): Use firm, fresh breasts or thawed frozen ones. Cut into 1-inch pieces for even cooking. If breasts are very large, halve them so pieces remain tender. Brands with consistent quality include Perdue and Tyson.
• Cooked rice (2 cups): White or brown rice both work; for fastest results use leftover refrigerated rice. Jasmine or long-grain white rice gives a light, aromatic base; brown rice adds nuttiness and fiber.
• Broccoli florets (1 cup): Fresh florets provide crunch and color; cut into small pieces so they cook quickly. Steam or blanch briefly if you prefer a brighter green and shorter pan time.
• Red bell pepper (1): Sliced thin for color and crisp bite. Red peppers are sweeter than green and pair perfectly with the sweet-chili notes.
• Carrot (1, julienned): Adds crunch and sweetness; use a vegetable peeler if you don’t have a julienne cutter.
• Green onions (3, chopped): Sprinkle over the finished bowls for freshness and a mild onion note.
• Mayonnaise (1/2 cup): Use a full-flavored mayo like Hellmann’s for best emulsion and mouthfeel.
• Sweet chili sauce (2 tablespoons): This gives the signature sweet-heat balance. Mae Ploy is a common brand available in many supermarkets.
• Sriracha (1 tablespoon): Adjust to taste — reduce for milder bowls, increase for more kick.
• Soy sauce (1 tablespoon): Regular soy adds saltiness and umami; substitute tamari for gluten-free options.
• Salt and pepper: Season to taste; start light and adjust after tossing with sauce.
• Oil (2 tablespoons): A neutral oil like vegetable or canola for sautéing chicken.
• Sesame seeds: For finishing — lightly toasted for extra aroma.

Instructions

Prep the Rice and Vegetables: Cook rice according to package instructions in advance or use leftover rice warmed gently. Prep vegetables by cutting broccoli into small florets, thinly slicing the red pepper, julienning the carrot, and chopping green onions. Having everything prepped ensures fast, even cooking; mis-sized pieces lead to uneven texture. Cut and Season the Chicken: Trim any excess fat and cut the breasts into 1-inch pieces. Pat dry with paper towels to help browning; season lightly with salt and pepper. Dry chicken sears better and the sauce will cling to the crust. Sear the Chicken: Heat a large skillet over medium-high heat with 2 tablespoons oil. Add chicken in a single layer without crowding the pan. Let pieces cook undisturbed 2-3 minutes per side until golden and cooked through (internal temperature 165°F). Remove and rest briefly to retain juices. Crowding causes steaming instead of searing. Cook the Vegetables: In the same skillet, add the broccoli, pepper, and carrot; toss with a splash of oil if the pan is dry. Sauté 3-4 minutes until crisp-tender — you want bright color and slight bite. If using frozen broccoli, start with a minute less to avoid sogginess. Make the Sauce: Whisk together 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, and 1 tablespoon soy sauce until smooth. Taste and adjust for heat or sweetness. The mayo emulsifies the chili and Sriracha into a creamy glaze that clings to chicken and vegetables. Toss and Assemble: Return chicken to the skillet with vegetables off heat and add most of the sauce, reserving a little for drizzling. Toss gently until everything is coated. Serve over warm rice, garnish with chopped green onions and sesame seeds, and finish with the reserved sauce for shine.

Storage Tips

For best texture, store components separately: keep the cooked chicken and vegetables in an airtight container for up to 4 days, rice in its own container so it doesn’t become gummy, and sauce in a glass jar for up to a week. To reheat, warm rice and chicken gently on the stovetop with a splash of water, or microwave in short intervals stirring between heats to prevent drying. If freezing, omit rice; freeze chicken and veg in meal-sized portions and thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you need gluten-free, swap the soy sauce for tamari or a certified gluten-free soy sauce. For a lighter version, replace half the mayonnaise with plain Greek yogurt (note: yogurt adds tang and slightly thinner texture). Use coconut aminos for a soy-free alternative, though expect a milder, sweeter flavor. Replace chicken with tofu or tempeh for a vegetarian option — press tofu well and pan-fry until golden for the best texture.

Serving Suggestions

Serve these bowls with a wedge of lime for a fresh citrus lift, or a side of quick cucumber salad to add brightness. Garnish with pickled red onions or kimchi for acidity and contrast. For a heartier meal, offer steamed edamame or a simple miso soup alongside; for a lighter plate, substitute cauliflower rice and bulk up with extra greens like baby spinach or bok choy.

Cultural Background

While this bowl draws on Asian-inspired flavors — sweet chili, Sriracha, and soy — the concept is a modern, cross-cultural creation that blends pantry ingredients with quick-cook proteins for a Western weeknight audience. The name references the spicy-creamy pairing often seen in fusion restaurants, where familiar sauces are combined with locally preferred staples such as rice and roasted vegetables. It’s a reflection of how global flavors become part of home cooking through approachable preparations.

Seasonal Adaptations

In spring, swap broccoli for sugar snap peas and add thinly sliced asparagus for freshness; in summer use charred corn and heirloom tomatoes for sweetness; in fall and winter, use roasted Brussels sprouts and a drizzle of toasted sesame oil for deeper, nuttier notes. Adjust vegetable cooking times to match seasonal produce textures and consider adding roasted squash in colder months for a cozy twist.

Meal Prep Tips

Batch-cook the chicken and rice on Sunday: portion into microwave-safe containers with vegetables on the side to maintain crispness. Keep sauce in a small jar and add when ready to eat — this prevents the vegetables from becoming soggy. For 4 servings, double the sauce and store half for dressings or sandwiches. Label containers with date and contents and use within four days for best flavor and safety.

Final thought: this bowl is ultimately about comfort and convenience — a flexible plate that welcomes improvisation and rewards small adjustments. Make it your own, and don’t be afraid to experiment with heat or texture to suit your family’s tastes.