Description
This Bang Bang Chicken recipe offers a flavorful and easy-to-make bowl meal perfect for lunch or dinner. Featuring crispy pan-fried chicken coated in a spicy-sweet sauce, paired with sautéed carrots and cabbage, fresh cucumbers, and jasmine rice, this dish balances textures and bold flavors for a satisfying and colorful meal.
Ingredients
Units
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
- 1/2 teaspoon salt
Veggies
- 1 Tablespoon avocado oil
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 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
- Coat the Chicken: In a medium bowl, combine tapioca starch, garlic powder, salt, pepper, and paprika. Add the cubed chicken and toss until fully coated with 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 pieces and pan fry for 5-8 minutes on one side. Flip and cook another 5-8 minutes until the chicken is golden brown and cooked through. Stir lightly to break up the pieces once cooked.
- Prepare the Sauce: While the chicken cooks, mix together 1 tablespoon avocado mayo, honey, sweet chili sauce, hot sauce, minced garlic, and salt in a large bowl. Set aside about 1/4 cup of this sauce separately for later use.
- Drain Excess Oil: Transfer the cooked chicken to paper towels to drain any excess oil, if desired, then add the chicken to the large bowl with the remaining sauce. Toss thoroughly to coat the chicken evenly.
- Sauté the Vegetables: Add 1 tablespoon of avocado oil to the same skillet and reheat over medium-high heat. Add sliced carrots and cook for about 10 minutes. Then add sliced red cabbage along with garlic powder, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables soften.
- Prepare the Bowls: While the veggies cook, warm the jasmine rice. Divide the rice and sliced cucumber evenly between four bowls or meal prep containers. Drizzle freshly squeezed lime juice over each one.
- Combine Extra Sauce: Mix the remaining 2 tablespoons avocado mayo with the reserved 1/4 cup of sauce, whisking to combine smoothly.
- Assemble the Bowls: Distribute the cooked vegetables and coated chicken evenly over the rice and cucumber in each bowl. Garnish with chopped green onions and sprinkle with black sesame seeds if using. Drizzle the extra sauce over the bowls before serving. Enjoy your flavorful Bang Bang Chicken bowls!
Notes
- You can adjust the heat level by adding more or less hot sauce to the sauce mixture.
- For best texture when storing leftovers, keep the vegetables, rice, chicken, and extra sauce separated until ready to serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
