Description

This Bang Bang Chicken Bowl features crispy chicken, a creamy spicy sauce, and fresh veggies for a bold, satisfying meal prep lunch or dinner. It’s easy to customize, packed with lean protein, and perfect for busy weekdays.

Ingredients

Scale

2 large chicken breasts (about 1 lb), cut into bite-sized pieces
1/2 cup all-purpose flour (or almond flour for gluten-free)
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons vegetable oil (or avocado oil)
1/3 cup mayonnaise (light or vegan if preferred)
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 tablespoon honey (or maple syrup for vegan)
1 teaspoon rice vinegar
2 cups cooked jasmine rice (or brown rice, cauliflower rice for low-carb)
1 cup shredded carrots
1 cup cucumber, thinly sliced
1/2 cup red cabbage, shredded
1/4 cup green onions, sliced
Fresh cilantro or mint, for garnish
Sesame seeds (optional)
Crushed peanuts (optional)
Lime wedges (optional)

Instructions

Pat chicken breasts dry and cut into 1-inch cubes. Season with salt, pepper, garlic powder, and paprika.
Set up three bowls: one with flour, one with beaten eggs, and one with panko crumbs. Dip chicken pieces first in flour, then egg, then panko, pressing gently so crumbs stick.
Heat oil in a large nonstick skillet over medium heat. Add chicken in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to paper towels. For baking, arrange on a lined sheet and bake at 425°F for 18-20 minutes, flipping once.
While chicken cooks, make jasmine rice according to package instructions. For two cups cooked, use 1 cup uncooked rice and 2 cups water. Fluff and set aside. For low-carb, microwave cauliflower rice for 3-4 minutes.
Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl until smooth. Taste and adjust sriracha for heat preference.
Slice cucumber, shred carrots and cabbage, chop green onions and herbs.
Divide rice between 4 bowls or containers. Top with veggies, crispy chicken, and drizzle with bang bang sauce. Sprinkle with sesame seeds, peanuts, and more herbs. Serve with lime wedge.
Let bowls cool slightly before sealing for fridge. Store sauce separately to keep chicken crispy if prepping ahead.

Notes

For extra crunch, chill breaded chicken before frying. Bake or air fry for a lighter version. Swap rice for cauliflower rice for low-carb. Use tofu or tempeh for vegetarian. Store sauce separately for meal prep. Double-dip chicken for extra crispy coating.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 520
Sugar: 10
Sodium: 900
Fat: 18
Saturated Fat: 3.5
Carbohydrates: 60
Fiber: 4
Protein: 32

Keywords: bang bang chicken, chicken bowl, meal prep, easy lunch, spicy chicken, healthy bowl, Asian chicken, crispy chicken, bang bang sauce, gluten-free option, low-carb option