Description
A vibrant and flavorful Bang Bang Chicken Bowl featuring tender sautéed chicken tossed in a spicy, creamy sauce, served with fresh bell peppers, cucumbers, and green onions over a bed of rice or quinoa. This quick and easy dish balances heat and sweetness for a perfect weeknight meal.
Ingredients
Scale
Chicken and Vegetables
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 cup bell peppers, diced (mix of red, yellow, green)
- 2 green onions, sliced thinly
- 1 small cucumber, diced
- 2 tbsp olive oil
Sauce
- 1/3 cup mayonnaise
- 2 tbsp Sriracha sauce (adjust to taste)
- 1 tbsp honey or agave syrup
Instructions
- Prepare Ingredients: Chop the chicken breasts into bite-sized pieces. Dice the bell peppers and cucumber, and slice the green onions thinly.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and fully cooked through, about 6-8 minutes.
- Make Sauce: In a small bowl, mix together the mayonnaise, Sriracha sauce, and honey or agave syrup. Adjust the spice level according to your preference.
- Combine Chicken and Sauce: Lower the heat, pour the prepared sauce over the cooked chicken, and stir well to coat each piece evenly.
- Assemble Bowls: Place a base of rice or quinoa in bowls. Top with the saucy chicken, then add diced bell peppers, cucumbers, and sliced green onions for freshness and crunch.
- Serve: Serve the Bang Bang Chicken Bowls immediately for the best flavor and texture.
Notes
- You can substitute the rice or quinoa base with cauliflower rice for a low-carb option.
- Adjust the amount of Sriracha to control the spiciness of the dish.
- Use agave syrup for a vegan-friendly sweetener alternative.
- Leftover chicken and sauce can be stored in the refrigerator for up to 2 days.
- For added texture, consider topping with crushed peanuts or sesame seeds.
