Bang Bang Chicken Bowl
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Bang Bang Chicken Rice Bowls feature ground chicken, jasmine rice, broccoli, creamy avocado, crunchy purple cabbage, and a creamy bang bang sauce. It’s an easy dinner or meal prep that’s ready in just 20 minutes!
I love a good recipe that’s packed full of flavor but doesn’t take me an hour to put together. Sometimes I need quick, easy, mindless flavor, and when I can make something at home and resist reaching for the take-out menus, I’m calling that a major win.
This Bang Bang Chicken Rice Bowl is one that I pull from pretty often for those kinds of nights. It’s full of incredible flavor and made with staple ingredients. I have more 30-Minute Meal Ideas, too! Don’t miss my One-Pan Chicken and Peppers, or this Grilled Pesto Shrimp, which are two fan-favorites.
Why You’ll Love this recipe
- So Simple: This recipe couldn’t be easier! A little chopping, a little steaming, and you are good to go.
- Great For Meal Prep: If you want a delicious lunch to bring with you during the week, these bowls are very meal-prep-friendly. Just save the avocado to slice right before you serve.
- Big Flavor: The sauce is so good you’ll want to eat it with a spoon.
Key Ingredients
- Ground Chicken: All the flavor of bang bang chicken without the extra fat and calories from the breaded version. Plus, ground meats are so easy to cook!
- Broccoli: Fresh broccoli adds a lot of flavor and texture to this dish.
- Greek Yogurt: Makes a great base for the homemade bang bang dressing, but without all of the extras you might not want if you were to use excess mayo, which most recipes call for.
- Rice: Steamed Jasmine or Basmati rice is perfect for serving. It cooks while you’re making everything else.
- Purple Cabbage: Adds such a pretty color to the plate and a nice crunch! Eat the rainbow!
Additions & Substitutions
Ground Meat: You could easily substitute ground pork or ground turkey in this recipe!
Crank Up the Heat: Love extra spice? Stir in an additional teaspoon of sriracha for a bolder kick. If you’re a true heat lover, try adding a pinch of red pepper flakes or a dash of hot sauce on top before serving.
No Fish Sauce? No Problem: If fish sauce isn’t in your pantry, don’t stress. You can leave it out, and the sauce will still have plenty of flavor. For a touch of umami, swap in a little extra soy sauce or a splash of Worcestershire sauce.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
How To make Bang Bang Chicken Bowls
Step 1: Cook the Rice. Cook the jasmine rice, then mix Greek yogurt, mayo, sweet chili sauce, sriracha, rice vinegar, soy sauce, and fish sauce until smooth.
Step 2: Cook the Chicken. Cook the ground chicken in a skillet, breaking it up and seasoning as it browns until fully cooked.
Step 3: Steam the Broccoli & Combine. Move the chicken aside, steam the broccoli briefly, then mix in the sauce and green onions until everything is well coated.
Step 4: Assemble & Serve. Divide the cooked rice into bowls, top with chicken and broccoli, then garnish with shredded purple cabbage, sliced avocado, green onions, and black sesame seeds.
Tips & Tricks
- Use Pre-Cut Broccoli: There’s no shame in saving time and buying the pre-cut broccoli florets in the produce section.
- Lighten It Up: Looking for a lower-calorie option? Skip the mayo to reduce the richness while keeping the tangy, spicy flavors intact. Greek yogurt alone works well, but if you’re after that signature creaminess, try a lighter mayo alternative.
- A Touch More Sweetness: If you prefer a milder, slightly sweeter sauce, mix in an extra tablespoon of sweet chili sauce.
- Frozen Rice: There’s no shame in using frozen rice! I use the one from Trader Joe’s all the time.
Recipe Variations
- Bang Bang Shrimp Bowls: Instead of ground chicken, you can make bang bang shrimp bowls! If you’ve got leftover shrimp, try these bang bang shrimp tacos or this bang bang shrimp and pasta!
- Bang Bang Chicken Egg Roll Bowls: Mix in some bean sprouts and top with sweet and sour sauce instead of bang bang sauce. Bonus points for crisping up some sliced egg roll wrappers for the top!
Recipe FAQ’s
This recipe is pretty much an all-in-one meal, but if you need a good side dish my Asian Cucumber Salad is light, refreshing, and perfect.
Bang Bang sauce is bold, spicy, and slightly sweet, made with mayonnaise, chili sauce, sriracha, and rice vinegar, while a Yum Yum sauce recipe is milder, slightly smoky, and made with mayo, ketchup, sugar, and garlic powder.
If you like a little more kick with your chicken bowls, make a batch of my Chili Garlic Sauce to drizzle on top!
These bowls are just as delicious with a good cut of beef!
More Bowl Recipes You’ll Love
If you tried this Chicken Rice Bowl with Bang Bang Sauce or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Bang Bang Chicken Rice Bowl Recipe
Ingredients
- 1 cup jasmine rice
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 2 teaspoons sriracha (*see note) or hot sauce
- 2 teaspoons rice vinegar
- 3 tablespoons soy sauce
- 1/2 teaspoon fish sauce (*see note)
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 head broccoli diced small
- 1 cup purple cabbage shredded
- 2 avocados sliced
- 1/2 cup green onions sliced, plus more for garnish
- black sesame seeds for garnish
Instructions
- Prepare the jasmine rice according to package instructions and set aside.1 cup jasmine rice
- While the rice is cooking, prepare the sauce and chicken. In a small bowl, combine the Greek yogurt, mayonnaise, sweet chili sauce, sriracha, rice vinegar, soy sauce, and fish sauce. Mix well until smooth and set aside.3/4 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, 2 teaspoons sriracha (*see note), 2 teaspoons rice vinegar, 3 tablespoons soy sauce, 1/2 teaspoon fish sauce (*see note)
- Heat the olive oil in a large pan over medium-high heat. Add the ground chicken to the pan and let it cook for 2 minutes undisturbed. After 2 minutes, break up the chicken using a meat masher, season with the salt, garlic powder, onion powder, and paprika. Continue cooking for another 3-4 minutes until fully browned and cooked through.1 tablespoon olive oil, 1 pound ground chicken, 1/4 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Once the chicken is browned, push it to the side of the pan and add the broccoli on the other side with 1 tsp of water. Cover the pan and cook for 1 minute to steam the broccoli.1 head broccoli
- Add about 1 cup of the sauce to the chicken and broccoli mixture along with the green onions. Mix together. Continue to cook for 1-2 minutes, stirring constantly, until everything is well coated and heated through.
- To serve, divide the cooked jasmine rice between bowls. Top with the chicken and broccoli mixture, then garnish with shredded purple cabbage, sliced avocado, more green onions, and black sesame seeds.1 cup purple cabbage, 2 avocados, 1/2 cup green onions, black sesame seeds
Notes
- Add 1 extra teaspoon of Sriracha if you like it extra spicy.
- If you don’t have fish sauce on hand, you can omit it!
- If you want to cut back on calories, you can make this without the mayo (but I think it’s worth the flavor!).
- If you like your bang bang sauce on the sweeter side, add one more tbsp of sweet chili sauce.
