Description
This Bang Bang Chicken Bowl is a vibrant, flavorful dish combining tender, golden-brown chicken tossed in a creamy, spicy Sriracha-lime mayo sauce served over fluffy white or brown rice. Fresh bell peppers and crisp cucumber slices add refreshing crunch, while green onions lend a hint of sharpness, making it a perfect quick and easy meal ready in just 30 minutes.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- Salt, to taste
- Black pepper, to taste
- 3 tbsp Sriracha sauce (adjust for spice level)
- ½ cup mayonnaise
- Juice of 1 lime
- 1 tbsp vegetable oil (for cooking)
Vegetables
- 1 cup assorted bell peppers, sliced (red, yellow, green)
- 1 medium cucumber, thinly sliced
- 2 green onions, chopped (for garnish)
Base
- 1 cup white or brown rice
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper evenly to enhance flavor.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through with juices running clear.
- Make the sauce: In a mixing bowl, whisk together the mayonnaise, Sriracha sauce, and fresh lime juice until the mixture is smooth and well combined. Adjust seasoning or Sriracha amount based on your preferred spice level.
- Sauté the bell peppers: Using the same skillet, add the sliced bell peppers and sauté over medium heat for 3-4 minutes until they are just tender but still retain their color and crunch.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the bell peppers. Pour the prepared Sriracha-lime mayo sauce over the chicken and peppers, stirring well to coat everything evenly. Heat through for about 2 minutes to meld flavors.
- Prepare the rice and serve: Cook rice according to package instructions. Serve the saucy chicken and bell pepper mixture over a bed of the cooked rice. Garnish with thinly sliced cucumber and chopped green onions for freshness and added texture.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust the level of Sriracha sauce to make the dish spicier or milder according to taste.
- Brown rice can be used instead of white rice for added fiber and nutrients.
- For extra crunch, consider adding chopped peanuts or cashews as garnish.
- Make sure to cook the chicken fully to an internal temperature of 165°F (75°C) for food safety.
