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If you're seeking a meal that combines vibrancy, nutrition, and a touch of spice, look no further than Bang Bang Chicken Bowls. This dish is a delightful amalgamation of succulent chicken, colorful vegetables, and a creamy, spicy sauce that can cater to a variety of palates. Originating from Asian culinary traditions, Bang Bang Chicken has evolved into a beloved dish that enchants food lovers with its unique flavor profile and appealing presentation. Whether you're cooking for yourself, family, or a gathering of friends, Bang Bang Chicken Bowls provide a satisfying and customizable dining experience.

Bang Bang Chicken Bowls

Indulge in these delicious Bang Bang Chicken Bowls! This easy recipe features tender, sautéed chicken served over a bed of fluffy jasmine or basmati rice, topped with vibrant shredded carrots, red cabbage, and edamame. The star of the show is the creamy bang bang sauce made with mayo, sweet chili sauce, soy sauce, and a hint of sriracha. Perfect for a quick weeknight meal or meal prep. Enjoy a burst of flavor in every bite!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup rice (jasmine or basmati)

2 cups water or chicken broth

1 cup shredded carrots

1 cup shredded red cabbage

½ cup edamame (shelled)

¼ cup green onions (sliced)

½ cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon soy sauce

1 tablespoon sriracha (adjust to taste)

1 tablespoon honey or maple syrup

Salt and pepper to taste

1 tablespoon sesame oil (for cooking)

Sesame seeds (for garnish)

Instructions
 

Prepare the rice: In a medium saucepan, bring the water or chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

    Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, soy sauce, sriracha, and honey until smooth. Adjust seasoning according to your heat preference. Set aside.

      Cook the chicken: Season the chicken breasts with salt and pepper. Heat sesame oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C). Remove from heat and chop into bite-sized pieces.

        Assemble the bowls: In each bowl, start with a layer of rice. Top with cooked chicken, shredded carrots, red cabbage, and edamame.

          Drizzle the bang bang sauce over the assembled ingredients and garnish with sliced green onions and sesame seeds.

            Serve and enjoy! For an extra kick, drizzle additional sriracha on top if desired.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4