Is Bang Bang Chicken served hot or cold?

It's usually served hot, especially when freshly sautéed with sauce. However, the leftovers can also be enjoyed cold, especially in a salad or wrap.

Why do they call it Bang Bang Chicken?

The name comes from a traditional Chinese street food where the chicken is tenderized by "banging" it with a stick or mallet. In modern recipes, it's more about that punchy flavor.

What vegetables go well with Bang Bang Chicken?

Broccoli, bell peppers, carrots, snap peas, and shredded cabbage all pair well. You want veggies with crunch and color to balance the creamy sauce.

What does Bang Bang Chicken taste like to eat?

It’s creamy, spicy, sweet, and savory all in one bite. The sauce coats the chicken perfectly, and when paired with rice and crisp veggies, it’s satisfying and full of flavor.

Bang Bang Chicken Bowl (Quick, Creamy & Sensational Dinner)

Name: Bang Bang Chicken Bowl (Quick, Creamy & Spicy Dinner in 25 Minutes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast (cut into bite-sized pieces); 1 cup cooked rice (white, brown, or cauliflower); 1 cup mixed vegetables (broccoli, bell peppers, carrots); 2 tablespoons olive oil; Salt and pepper to taste; 1/2 cup mayonnaise; 2 tablespoons sriracha (adjust to taste); 1 tablespoon honey; 1 teaspoon garlic powder; 1 teaspoon lime juice

Description

A creamy, spicy, and sweet chicken dinner served over rice with veggies — ready in just 25 minutes and packed with flavor.

Ingredients

Scale

1 lb boneless, skinless chicken breast (cut into bite-sized pieces)

1 cup cooked rice (white, brown, or cauliflower)

1 cup mixed vegetables (broccoli, bell peppers, carrots)

2 tablespoons olive oil

Salt and pepper to taste

Sauce:

1/2 cup mayonnaise

2 tablespoons sriracha (adjust to taste)

1 tablespoon honey

1 teaspoon garlic powder

1 teaspoon lime juice

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Instructions

1. Cook rice according to package instructions. Set aside.

2. Cut chicken into bite-sized pieces and season with salt and pepper.

3. Heat olive oil in a skillet over medium-high heat. Sauté chicken until golden brown and cooked through (6–8 minutes). Use meat thermometer to ensure 165°F internal temperature.

4. Mix sauce ingredients in a small bowl. Adjust sriracha and honey to taste.

5. Add mixed vegetables to skillet and cook with chicken for 2–3 minutes until tender but crisp.

6. Remove skillet from heat, add sauce, and stir to coat evenly.

7. Serve over rice. Garnish with green onions, sesame seeds, or extra sriracha as desired.

Notes

Use meat thermometer to ensure safe cooking.

Don’t overcrowd skillet for even browning.

Adjust sauce for desired spice/sweetness.

Use cauliflower rice for low-carb version.

Pre-cut veggies can save prep time.

Garnishes: green onions, sesame seeds, avocado slices, cilantro.

Side suggestion: cucumber salad for freshness.

Storage: Refrigerate leftovers up to 3 days in airtight container. Reheat thoroughly before consuming.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course, Dinner
Method: Sautéing
Cuisine: American, Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 490
Sugar: 7g
Sodium: 720mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 33g
Cholesterol: 85mg