This bang bang chicken bowl was so good with just the right amount of heat. It came together easier than I expected and made for such a great, high protein dinner. I found the recipe from Protein Prepper and you can find the original here.
Ingredients:
- 2 boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup mayonnaise – I recommend using real mayo, not light, for the best sauce texture
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste) – In my experience, start with less if you’re heat-sensitive
- 1 teaspoon honey
- 1 clove garlic, minced – I usually use fresh, but jarred works in a pinch
- 1 tablespoon lime juice (fresh is best)
- 2 cups cooked rice (white, brown, or cauliflower rice – prepare ahead or use leftover rice)
- 1 cup shredded carrots
- 1 cup cucumber, julienned (cut into thin matchstick strips) – My preference is English cucumbers for less seeds
- 1 cup edamame, shelled
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1 tablespoon sesame seeds
Directions:
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Season both sides of the chicken breasts generously with salt and pepper, then drizzle with olive oil. Bake for 20-25 minutes until the internal temperature reaches 165°F and juices run clear – the chicken should be golden on the edges. Use a meat thermometer to avoid dry chicken.
- While the chicken rests for 5 minutes (this allows juices to redistribute, keeping meat tender and moist), whisk together the mayonnaise, sweet chili sauce, sriracha, honey, minced garlic, and lime juice in a small bowl. The sauce should coat the back of a spoon but still drizzle easily – think ranch dressing consistency. Pro tip: if it’s too thick, add a teaspoon of water at a time. Before coating your chicken, dip a veggie stick in the sauce to check the spice level and adjust if needed.
- Dice the rested chicken into bite-sized pieces and transfer to a large bowl. Add half of the bang bang sauce and toss until every piece is coated. Save the remaining sauce for drizzling – trust me, you’ll want extra. If your sauce happens to separate, just whisk in 1 teaspoon of water to bring it back together.
- Divide the cooked rice among 4 bowls, then arrange the chicken, shredded carrots, cucumber, edamame, green onions, and cilantro on top. Drizzle with the remaining bang bang sauce and sprinkle with sesame seeds. The key is making it look colorful and appetizing – my kids eat with their eyes first! My son always dumps extra edamame on his for more protein.
Roasted Carrots
These carrots are always a huge hit! You can find the recipe here.
