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Building a bang bang chicken bowl — layering rice, chicken, and fresh vegetables step by step

Bang Bang Chicken Bowl

A protein-packed bowl with tender baked chicken, spicy-sweet bang bang sauce, fresh vegetables, and rice. Perfect for meal prep. 35–40g protein per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Ingredients
  

For the Chicken:

  • 2 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Bang Bang Sauce:

  • 1/4 cup mayonnaise (real mayo preferred)
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (adjust to taste)
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice

For the Bowls:

  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 cup shredded carrots
  • 1 cup cucumber, julienned
  • 1 cup shelled edamame
  • 1/4 cup green onions, sliced
  • 1/4 cup cilantro, chopped
  • 1 tablespoon sesame seeds

Instructions
 

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Season chicken breasts on both sides with salt and pepper. Drizzle with olive oil. Place on the baking sheet.
  • Bake for 20–25 minutes until internal temperature reaches 165°F and edges are golden.
  • Remove chicken from oven and let rest for 5 minutes. Then dice into bite-sized pieces.
  • While chicken bakes, whisk together mayonnaise, sweet chili sauce, sriracha, honey, minced garlic, and lime juice in a small bowl until smooth. Taste and adjust spice level as needed.
  • Add diced chicken to a large bowl. Pour in half the bang bang sauce and toss to coat evenly. Reserve the remaining sauce for drizzling.
  • Divide cooked rice among 4 bowls as the base.
  • Top each bowl with bang bang chicken, shredded carrots, julienned cucumber, edamame, green onions, and cilantro, arranged colorfully.
  • Drizzle with remaining bang bang sauce. Sprinkle with sesame seeds. Serve immediately or store components separately for meal prep.

Notes

  • Start your rice first - it takes the longest.
  • For meal prep, store all components separately in airtight containers for up to 4 days. Reheat chicken only; keep vegetables cold for best texture.
  • If the sauce thickens in the fridge, stir in a small splash of water to loosen.
  • Swap chicken thighs for a juicier result. Grill or pan-fry instead of baking if preferred.
  • Use cauliflower rice to lower carbs. Add sliced avocado for extra healthy fats.
  • Toast sesame seeds for extra depth of flavor.
  • Double the sauce - you'll want extra for dipping and drizzling all week.