Bang Bang Chicken Bowls with Spicy Carrot and Cabbage Veggies Recipe

If you’re on the hunt for a flavor-packed, easy-to-make meal that hits all the right notes, you’ve got to try this Bang Bang Chicken Bowls with Spicy Carrot and Cabbage Veggies Recipe. What I love most about this recipe is how it balances the crispy, spicy chicken with fresh, vibrant veggies and a saucy kick that really wakes up your taste buds. It’s perfect when you want something satisfying but still light enough to enjoy for lunch or dinner.

The magic really happens with the sweet-spicy sauce and that combo of shredded carrots and cabbage, which I find adds such a nice crunch and a dose of healthy goodness. Plus, the jasmine rice soaked with a little lime juice? Heaven. If you love meals that come together quickly and pack a punch (without making a mess in your kitchen), you’re going to adore this Bang Bang Chicken Bowls with Spicy Carrot and Cabbage Veggies Recipe.

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Ingredients You’ll Need

These ingredients come together beautifully to create a bowl that’s both fresh and indulgent. Keep your eyes out for quality avocado mayo and fresh veggies for the best flavor.

• Tapioca starch: This keeps the chicken extra crispy; you can substitute potato starch if needed.
• Garlic powder: Adds savory depth without overpowering the delicate chicken flavor.
• Salt and pepper: Essential seasonings—freshly ground pepper works best.
• Paprika: Brings a subtle smoky note to the chicken coating.
• Boneless skinless chicken breasts: Cubed for quick, even cooking.
• Avocado oil: A high-smoke point oil perfect for frying and sautéing veggies.
• Avocado mayo: Smooth and creamy, it tones down the heat in the sauce.
• Honey: Adds a natural sweetness that balances the spicy sauce beautifully.
• Sweet chili sauce: Provides both heat and sweetness in one go.
• Hot sauce: Adjust this to your spice preference—start low if you’re cautious!
• Minced garlic: Fresh is best here to amp up the aroma and flavor.
• Sliced carrots: Adds crunch and a touch of earthiness to the veggies.
• Red cabbage: Delivers vibrant color and a nice bite to the mix.
• Cooked jasmine rice: The fragrant base of the bowls that ties everything together.
• Cucumber: Fresh slices bring a cool contrast to the spicy chicken.
• Lime juice: A squeeze brightens up both the rice and veggies.
• Green onion stalk: For garnish—adds freshness and a mild onion flavor.
• Black sesame seeds (optional): These give a lovely nutty crunch and look gorgeous on top.

Variations

I love how forgiving this recipe is, so feel free to make it your own. Whether you want it lighter, spicier, or with different veggies, there’s room for tweaks that suit your tastes perfectly.

• Spice Level Adjustments: I usually start with one tablespoon of hot sauce, but if you’re like me and crave extra heat, feel free to add more—it always turns out fantastic.
• Veggie Swaps: Sometimes, I add bell peppers or snap peas for a pop of sweetness and crunch; garden peas work well too.
• Protein Options: If you’re not a chicken fan, try shrimp or tofu—just adjust cooking times accordingly.
• Grain Alternatives: Brown rice, quinoa, or cauliflower rice are great choices if you want to mix up the base.

How to Make Bang Bang Chicken Bowls with Spicy Carrot and Cabbage Veggies Recipe

Step 1: Coat and Cook the Crispy Chicken

Start by mixing the tapioca starch, garlic powder, salt, pepper, and paprika in a medium bowl. Toss in the cubed chicken until every piece is nicely coated—this gives the chicken that crave-worthy crispy exterior. Heat avocado oil in a large non-stick skillet over medium-high heat and add the chicken. Let it cook undisturbed for 5-8 minutes before flipping to let the other side brown. You want that golden crust, so resist the urge to stir too often. Once cooked through, break up the bigger pieces gently. If you want, transfer the chicken to paper towels to drain any excess oil—I’ve found this step keeps the dish lighter without losing crunch.

Step 2: Whip up the Sauce and Toss the Chicken

While the chicken is cooking, mix together the sauce ingredients in a large bowl—but hold back one tablespoon of the avocado mayo and about a quarter cup of the sauce for later. Once the chicken is ready, toss it into the sauce bowl and mix well so every bite is coated in that sweet, spicy goodness. Trust me, this is where the flavor really comes alive.

Step 3: Sauté the Spicy Carrot and Cabbage Veggies

Add a little more avocado oil to your skillet and heat it on medium-high. Start by cooking the sliced carrots for about 10 minutes—they’ll soften just right but keep a bit of crunch. Then add the sliced red cabbage, garlic powder, salt, and pepper. Stir occasionally and cook another 5-7 minutes until the veggies soften slightly. The jagged cabbage with spicy seasoning paired with sweet carrots adds the perfect counterpoint to the spicy chicken.

Step 4: Prepare the Rice and Fresh Elements

While the veggies cook, warm up your jasmine rice and divide it equally into bowls or meal prep containers. Top with fresh cucumber slices and a generous drizzle of lime juice. It’s these fresh, zesty touches that balance the rich and spicy flavors throughout.

Step 5: Assemble Your Bang Bang Chicken Bowls

Mix the reserved 1/4 cup of sauce with the remaining two tablespoons of avocado mayo and whisk until smooth. Now build your bowls by layering the rice and cucumbers, then topping with the sautéed veggies and sauced chicken. Finish with a sprinkle of chopped green onions and, if you’re feeling fancy, scatter some black sesame seeds over the top. Drizzle that extra creamy sauce all over each bowl and get ready for a seriously satisfying meal.

How to Serve Bang Bang Chicken Bowls with Spicy Carrot and Cabbage Veggies Recipe

Garnishes

I always add chopped green onions and black sesame seeds because they give the dish that final fresh kick and a pretty presentation. Sometimes, a wedge of lime on the side amps up the tang even more. These simple toppings make the bowls feel special without any extra fuss.

Side Dishes

When I make these bowls for dinner, I like to keep sides light and fresh. A crunchy Asian-inspired slaw or steamed edamame pairs beautifully, or even a simple miso soup to round out the meal. They complement the spicy chicken perfectly without competing for attention.

Creative Ways to Present

For gatherings, I’ve assembled the Bang Bang Chicken Bowls in mason jars layered beautifully with rice, veggies, and chicken, topped with the sauce right before serving. It’s a real crowd-pleaser and looks super inviting. You can also make it in bento-style boxes for meal prep that’s as appealing to the eye as it is to the palate.

Make Ahead and Storage

Storing Leftovers

I like to store the chicken, veggies, rice, and extra sauce separately in airtight containers so everything stays fresh and maintains its texture. When stored properly in the fridge, these leftovers are good to eat for up to 3 days. It makes lunch the next day just as exciting as the day you made it!

Freezing

While I don’t usually freeze the full bowls because of the fresh veggies and sauce, the cooked chicken without sauce freezes really well. Freeze it in portions, then thaw overnight in the fridge and toss with fresh sauce and veggies when ready to eat. This trick saves cooking time without losing flavor.

Reheating

I reheat the chicken and veggies separately in a skillet over medium heat to keep the chicken crispy and the veggies tender-crisp. Warm the rice in the microwave or on the stovetop with a splash of water. Once everything’s hot, assemble your bowl and drizzle with fresh sauce for that just-cooked freshness.

FAQs

Final Thoughts

This Bang Bang Chicken Bowls with Spicy Carrot and Cabbage Veggies Recipe has become one of my absolute favorites to make when I want something delightful yet fuss-free. The layers of flavor and texture keep me coming back for more, and it’s always a hit with friends and family. If you want a bowl that’s vibrant, satisfying, and just a little bit addictive, you really have to give this one a try. Trust me, you’ll wonder how you ever got along without it—so go on, get cooking!

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