It is Sunday afternoon and you want your week to feel easy. This Bang Bang Chicken Bowl is your new secret weapon. It is creamy, spicy, and so satisfying. You will love how simple it is to prep. It delivers a fresh start to your busy week.
Why This Bang Bang Chicken Bowl Is a Winner
This recipe is a huge time-saver for busy families. It packs a massive protein punch to keep you full. The flavors are bright and fresh for any season. It feels like a treat but stays healthy. You can have lunch sorted in minutes. It is the perfect healthy reset dish.
Simple Cooking Method
Making this bowl is incredibly simple for any beginner. You just whisk a few pantry staples together. Toss your chicken and assemble the bowls. There is no complicated cooking involved here. You will feel like a pro in the kitchen. Even your kids can help assemble them.
Simple Ingredients
Most of these items are likely in your pantry already. Use fresh seasonal produce for the best crunch.
- 2 lbs boneless skinless chicken breasts, cooked and shredded
- 2 cups long-grain white rice, cooked
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 cup edamame, shelled and steamed
- 1 large cucumber, sliced into half-moons
- 1/4 cup green onions, sliced
- 1 tablespoon toasted sesame seeds
Step-by-Step Directions
- Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a medium bowl until smooth.
- Place the cooked shredded chicken in a large mixing bowl and pour the sauce over it; toss until thoroughly coated.
- Divide the cooked rice evenly among four meal prep containers.
- Top each rice portion with a quarter of the bang bang chicken mixture.
- Arrange the cucumber slices and steamed edamame next to the chicken in each container.
- Garnish with sliced green onions and toasted sesame seeds.
- Seal containers and refrigerate for up to 4 days for meal prep utility.
Best Ways to Enjoy It
Serve these bowls cold or at room temperature. They are perfect for a quick desk lunch. Add a squeeze of fresh lime for extra zing. Pair it with some crispy wonton strips for crunch. Pack these into containers for easy weekday meals. Enjoy a stress-free lunch every single day.
Keep It Fresh
Store these containers in the fridge for four days. The flavors actually get better as they sit. Reheat the rice separately if you prefer it warm. This is the ultimate make-ahead meal for busy weeks. Keep the sauce-coated chicken sealed tight. It stays tender and creamy for days.
Tips for Best Results
- Use rotisserie chicken to save even more time.
- Don’t skip the rice vinegar for that signature tang.
- Shred the chicken while it is still warm.
- Adjust the Sriracha to fit your family’s spice level.
- Keep cucumbers separate if you prefer them extra crisp.
- Toast your sesame seeds for a deeper nutty flavor.
- This is a great budget-friendly way to use leftovers.
Ways to Switch It Up
- Swap white rice for cauliflower rice for low carb.
- Use shrimp instead of chicken for a change.
- Add shredded carrots for more garden-fresh color.
- Make it extra spicy with more chili sauce.
Common Questions
Can I use frozen edamame?
Yes, you definitely can use frozen ones. Just make sure to steam or boil them first. Let them cool before adding to the bowl.
Is this recipe too spicy for kids?
The sauce is mild but has a little kick. You can reduce the Sriracha for a kid-friendly version. The honey helps balance the heat perfectly.
I hope this simple bowl makes your busy week feel a little lighter. It is so rewarding to have a healthy meal waiting for you. Happy cooking!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breasts, cooked and shredded
- 2 cups long -grain white rice, cooked
- 1/2 cup mayonnais e
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon hone y
- 1 tablespoon rice vinegar
- 1 cup edamame , shelled and steamed
- 1 large cucumber , sliced into half-moons
- 1/4 cup green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a medium bowl until smooth.
- Place the cooked shredded chicken in a large mixing bowl and pour the sauce over it; toss until thoroughly coated.
- Divide the cooked rice evenly among four meal prep containers.
- Top each rice portion with a quarter of the bang bang chicken mixture.
- Arrange the cucumber slices and steamed edamame next to the chicken in each container.
- Garnish with sliced green onions and toasted sesame seeds.
- Seal containers and refrigerate for up to 4 days for meal prep utility.
