Description
This Bang Bang Chicken & Rice Bowls recipe features tender, spiced chicken breasts cooked to perfection and served atop fluffy jasmine rice, all drizzled with a creamy, spicy bang bang sauce made with a blend of mayonnaise, sweet chili, and sriracha. Garnished with fresh green onions, cilantro, and sesame seeds, this dish combines bold Asian-inspired flavors in a simple, satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rice
- 1 cup jasmine rice
- 2 cups water
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 teaspoon sesame oil
Garnishes
- 2 tablespoons green onions, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon sesame seeds
Instructions
- Heat Skillet: Heat a large skillet over medium-high heat to prepare for cooking the chicken.
- Season Chicken: While the skillet heats up, season the chicken breasts evenly with garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper to infuse flavor.
- Add Oil: Once the skillet is hot, add the olive oil to prevent sticking and help achieve a golden crust on the chicken.
- Cook Chicken: Place the seasoned chicken breasts in the skillet and cook for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F, ensuring they are fully cooked.
- Rest Chicken: Remove the chicken from the skillet and let it rest on a plate for a few minutes; this helps retain moisture when slicing.
- Prepare Rice: While the chicken rests, start making the rice.
- Combine Rice & Water: In a medium pot, add jasmine rice and water.
- Boil Water: Bring the water to a boil over high heat.
- Simmer Rice: Once boiling, reduce the heat to low, cover the pot, and simmer for 15-18 minutes until the rice is tender and water is absorbed.
- Let Rice Rest: Remove the pot from heat and keep it covered for an additional 5 minutes to finish steaming and fluff up the rice.
- Prepare Sauce: While rice rests, prepare the bang bang sauce by combining mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, honey, and sesame oil in a small bowl.
- Mix Sauce: Whisk together until smooth and fully blended into a creamy, spicy sauce.
- Slice Chicken: Thinly slice the rested chicken breasts for easy eating and portioning over the bowls.
- Assemble Bowls: Add a generous scoop of jasmine rice to each serving bowl.
- Add Chicken: Lay the sliced chicken over the rice.
- Drizzle Sauce: Pour the bang bang sauce evenly over the chicken and rice to add creamy heat and flavor.
- Garnish: Top with chopped green onions, cilantro, and sesame seeds for freshness and texture.
- Serve: Serve the bowls immediately while warm and enjoy this flavorful meal.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
- Adjust sriracha and cayenne pepper quantities to control the spice level according to your preference.
- For extra flavor, marinate the chicken with the spices for 30 minutes before cooking if time allows.
- Leftover rice can be stored in the fridge and reheated for up to 3 days.
- This dish can be made gluten-free by ensuring the sweet chili sauce is gluten-free or substituting with a homemade version.
