Description
This Bang Bang Chicken Bowl recipe combines crispy pan-fried chicken coated in a flavorful tapioca starch blend with a creamy, tangy, and slightly spicy honey chili sauce. Served alongside sautéed carrots and cabbage, jasmine rice, fresh cucumber slices, and garnished with green onions and black sesame seeds, this dish is perfect for a quick, delicious, and satisfying meal that packs vibrant flavors and textures in every bite.
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
- Prepare the chicken coating: In a medium bowl, combine tapioca starch, garlic powder, salt, pepper, and paprika. Add the cubed chicken pieces and toss thoroughly to coat each piece evenly.
- 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 until golden brown. Flip and cook for another 5-8 minutes, stirring gently at the end to break up the pieces and ensure they are cooked through.
- Make the sauce: While the chicken cooks, in a large bowl, mix 1 tablespoon avocado mayo, honey, sweet chili sauce, hot sauce (to your preferred spice level), minced garlic, and salt. Set aside about 1/4 cup of the sauce for later use.
- Drain excess oil: Transfer the cooked chicken onto paper towels to allow any excess oil to drip off, if desired.
- Coat the chicken with sauce: Add the chicken to the large sauce bowl and toss well until the chicken is fully coated with the sauce.
- Sauté the vegetables: Add another tablespoon of avocado oil to the skillet and heat over medium-high. Add sliced carrots and cook for about 10 minutes. Then add sliced red cabbage along with garlic powder, salt, and pepper, cooking for an additional 5-7 minutes, stirring occasionally, until veggies are tender but still slightly crisp.
- Prepare the bowls: Warm the cooked jasmine rice and divide it evenly among four bowls or meal prep containers. Add fresh cucumber slices to each bowl and drizzle freshly squeezed lime juice to taste over the cucumbers.
- Prepare extra sauce: To the reserved 1/4 cup sauce, add the remaining 2 tablespoons of avocado mayo and whisk until smooth and creamy.
- Assemble the bang bang chicken bowls: Evenly distribute the cooked sautéed veggies and the sauced chicken over the rice and cucumber in each bowl. Garnish with chopped green onions and black sesame seeds if using. Drizzle the extra creamy sauce over each bowl for added flavor. Serve immediately and enjoy!
Notes
- Adjust the heat level by increasing or decreasing the amount of hot sauce in the recipe.
- For optimal texture when storing leftovers, keep the veggies, rice, chicken, and extra sauce in separate containers to prevent sogginess.
Nutrition
- Serving Size: 1 Bowl (approx. 1/4 of recipe)
- Calories: 520
- Sugar: 18g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
