If you need a dinner that's on the table fast, packed with protein, and has a sauce good enough to lick off the spoon, these Bang Bang Chicken Bowls are about to become your new go-to. We're talking a grand total of 46 grams of protein per bowl, all wrapped up in crispy chicken, crunchy veggies, fluffy rice, and a creamy-spicy-sweet sauce that ties it all together and all 3 of boys finished!
This bang bang chicken bowl gives you a genuine balance of protein, fiber, and healthy fats, so it keeps you full and steady instead of sending you looking for snacks shortly after putting the kids to bed.
And can we talk about that bang bang sauce for a second? I'm obsessed! Traditionally it's made with a mayo, but I swapped in plain Greek yogurt instead. You get all that same creamy, sweet-and-spicy flavor, plus a nice boost of protein, and you can't even tell the difference.
If you love a good rice bowl dinner, you'll also want to check out my Honey Mustard Chicken Rice Bowls or Pesto Chicken Rice Bowl
Nutrition at a Glance
- 🍗 Protein: Chicken breast and Greek yogurt team up to make this a genuinely high-protein meal that keeps you satisfied and supports muscle repair.
- 🌱 Fiber: Edamame and brown rice bring fiber to the bowl, which helps with digestion and keeps blood sugar steadier after eating.
- 🥑 Healthy Fats: Avocado oil adds heart-healthy fat that also helps your body absorb fat-soluble vitamins from the veggies.
- 🥕 Vitamin A: Shredded carrots are loaded with beta-carotene, which your body converts to vitamin A for eye and immune health.
- 🍯 Naturally Sweetened: The sauce gets its sweetness from honey instead of refined sugar, so you get flavor without the crash.
Ingredients for Bang Bang Chicken Bowls
- Chicken breast: Lean and high in protein! Swap in chicken thighs if you prefer.
- Cornstarch: This is the secret to that crispy, golden coating without deep frying.
- Garlic powder, paprika, salt, and pepper: Simple pantry spices that pack in flavor fast.
- Avocado oil: Has a high smoke point, so it's ideal for searing chicken over medium-high heat.
- Brown rice: Frozen microwavable sticky rice is a great shortcut here. You can also use white rice or quinoa.
- Shredded carrots: Add crunch and a boost of vitamin A.
- Edamame: A plant-based protein and fiber source that also adds a pop of color.
- Cucumber: Cool, crisp, and refreshing against the warm chicken and rice.
- Green onions and sesame seeds: For garnish, crunch, and a little extra flavor.
- Greek yogurt: The protein-rich base of the bang bang sauce, standing in for mayo.
- Sweet chili sauce, honey, sriracha, and rice vinegar: Together they make the sauce sweet, spicy, and tangy all at once. You can adjust the spice with the sriracha.
Dietary Substitutions
- Gluten-Free: This recipe is naturally gluten-free as written, just double check your sweet chili sauce and sriracha labels, since some brands add gluten-containing thickeners.
- Dairy-Free: Swap the Greek yogurt for a plain, unsweetened dairy-free yogurt alternative (coconut or soy-based work well) in the sauce.
- Vegetarian/Vegan: Swap the chicken for crispy baked tofu, and use a dairy-free yogurt in the sauce to make it fully plant-based.
How to Make Bang Bang Chicken Bowls
Step 1: Cook the rice according to the package instructions. Pat the chicken dry, then toss in a bowl with the cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.
Step 2: Heat the avocado oil in a large skillet over medium-high. Add the chicken in a single layer and cook, turning occasionally, until golden and cooked through to 165°F. Work in two batches if your pan is crowded.
Step 3: Stir together the Greek yogurt, sweet chili sauce, honey, sriracha, and rice vinegar in a small bowl until smooth. Taste and add more sriracha if you like it spicier. Keep this on the side for dipping or drizzling.
Step 4: Divide the rice among the bowls. Top with chicken, carrots, edamame, and cucumber. Sprinkle with green onions and sesame seeds, and serve the sauce drizzled on the bowl or on the side.
Dietitian Tips for Success
- Double the recipe and freeze individual portions. Cook a double batch of chicken and rice, then portion them into freezer-safe containers for an emergency meal on a busy night. Just add the fresh veggies and sauce after reheating so they stay crisp.
- Don't skip patting the chicken dry. Excess moisture keeps the cornstarch coating from crisping up properly, so a few extra seconds with a paper towel makes a real difference in texture.
- Keep the sauce on the side for picky eaters. This lets everyone control their own spice level, and kids can dip a little or stick to plain chicken and rice if bold flavors aren't their thing yet.
- Swap in what you have on hand. Rotisserie or leftover chicken works great if you want to skip the cooking step entirely, and swapping edamame for steamed peas or broccoli keeps the nutrition intact while using up what's in your fridge.
How to Serve Bang Bang Chicken Bowls
This bang bang chicken bowl is a complete meal on its own, but a side of orange slices or a handful of grapes rounds things out nicely, especially for kids.
If you're meal prepping for the week, try some other high-protein options like my High Protein Chicken Pesto Pasta Salad or Healthy Jalapeno Popper Chicken Salad for variety across your lunches!
Storage Suggestions
Store the chicken, rice, and vegetables in separate airtight containers in the fridge for up to 4 days. This keeps the cucumber and carrots from getting soggy.
The sauce keeps well in a sealed container in the fridge for up to a week.
To reheat, warm the chicken and rice in the microwave or a skillet, then add the fresh veggies and sauce right before serving.
The cooked chicken and rice also freeze well for up to 3 months, just thaw overnight in the fridge before reheating.
Frequently Asked Questions
Bang bang chicken is a dish featuring crispy chicken tossed or drizzled with a creamy, sweet, and spicy sauce, traditionally made with mayo, sweet chili sauce, and sriracha. This version lightens things up by using Greek yogurt in the sauce instead of mayo, while keeping all that same flavor.
A good bang bang chicken bowl starts with a base like rice, plus your crispy chicken and plenty of fresh, crunchy veggies like carrots, cucumber, and edamame. You can also add snap peas, broccoli, or cauliflower. From there, it's all about the bang bang sauce drizzled generously on top to bring everything together!
It has a mild kick from the sriracha, but it's easy to adjust. Leave the sriracha out of a portion of the sauce for spice-sensitive eaters, or add extra if you like more heat.
Absolutely. Shrimp, tofu, or even canned chicken all work well with this same coating and sauce combination if you want to switch things up.
More Easy Meals to Try
- Chicken Broccoli Rice Casserole
- Turkey Burger Bowl
- Puff Pastry Cheese Pizza
- Healthy Buffalo Chicken Meatballs
- Healthier Sloppy Joes
Bang Bang Chicken Bowls Recipe
Ingredients
- 1½ lb boneless skinless chicken breast cut into bite-sized pieces
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon avocado oil
- 2 cups cooked brown rice
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 cup cucumber sliced
- 2 green onions sliced
- 1 tablespoon sesame seeds
Bang Bang Sauce:
- ½ cup plain whole-milk Greek yogurt
- 3 tablespoon sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 teaspoon rice vinegar
Instructions
- Cook the rice according to the package instructions (I like to use frozen sticky rice that is microwavable).
- Pat the chicken dry, then toss in a bowl with the cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.
- Heat the avocado oil in a large skillet over medium-high. Add the chicken in a single layer and cook, turning occasionally, until golden and cooked through to 165°F. Work in two batches if your pan is crowded.
- Stir together the Greek yogurt, sweet chili sauce, honey, sriracha, and rice vinegar in a small bowl until smooth. Taste and add more sriracha if you like it spicier. Keep this on the side for dipping or drizzling.
- Divide the rice among the bowls. Top with chicken, carrots, edamame, and cucumber. Sprinkle with green onions and sesame seeds, and serve the sauce drizzled on the bowl or on the side.
Notes
- Keeping the sauce on the side means picky eaters can dip a little or stick to plain chicken and rice.
- Leave the sriracha out of a small portion of sauce if your kids are spice-sensitive.
- Swaps: rotisserie or leftover chicken works great if you want to skip the cooking step. Swap edamame for steamed peas or broccoli, and use white rice, quinoa, or cauliflower rice depending on what you've got.
- Roundout: this is already a complete bowl, but a side of orange slices or a handful of grapes makes it feel like a full plate for the kids.
- Nutrition note: the Greek yogurt base swaps in protein and a little tang where mayo usually goes.
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