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- 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup cooked jasmine rice - ½ cup cornstarch - 2 tablespoons vegetable oil - ¼ cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha (adjust for spice preference) - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas) - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste The chicken is the star of this dish. I like to use boneless, skinless breasts. They cook fast and stay juicy. Cutting the chicken into bite-sized pieces helps them cook evenly. Next is the rice. I prefer jasmine rice. It has a nice aroma and fluffy texture. You can cook it ahead of time to save time. The sauce is what makes this dish special. It combines mayonnaise, sweet chili sauce, and sriracha. This mix gives the chicken a creamy, spicy kick. Adjust the sriracha for more heat if you like it fiery. For seasoning, garlic and ginger powder add depth to the flavor. I also use a mix of colorful vegetables. Bell peppers, carrots, and snap peas add crunch and color. Finally, we have the garnishes. Green onions and sesame seeds add a nice touch. They make the dish look fancy and add flavor too. {{ingredient_image_1}} To start, season the chicken pieces with salt and pepper. This simple step adds flavor. Next, coat the chicken in cornstarch. This gives the chicken a crispy and crunchy texture. Make sure each piece is fully covered. It helps create a nice crust when cooked. Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces. Cook for about 5-7 minutes until they turn golden brown. Make sure the chicken is cooked through. Remove the chicken and set it aside. In the same skillet, add a bit more oil if needed. Toss in the mixed vegetables like bell peppers and snap peas. Stir-fry for 3-5 minutes until they are tender but still crisp. This keeps the veggies bright and fresh. In a mixing bowl, combine mayonnaise, sweet chili sauce, sriracha, garlic powder, and ginger powder. Mix well until everything is smooth. You can adjust the sriracha for spiciness. If you like it hotter, add more sriracha. If you prefer it milder, use less. Now it's time to put it all together. Serve cooked jasmine rice in bowls as the base. Top it with the spicy chicken and vegetable mixture. For garnish, sprinkle sliced green onions on top. Add sesame seeds for a nice crunch. This makes the dish look great and adds flavor. You can even add a slice of lime on the side for a fresh touch. Enjoy your colorful and tasty meal! To make the chicken crispy, start with cornstarch. Toss the chicken pieces in cornstarch until they are fully coated. This creates a nice crunch when fried. Heat the vegetable oil over medium-high heat. This temperature is key for getting that golden brown color. Cook the chicken for about 5-7 minutes until it is cooked through. Don't crowd the pan; it can make the chicken steam instead of fry. You can adjust the spice in your Bang Bang Chicken Bowl by changing the amount of sriracha. If you want it milder, use less sriracha. For more heat, add more. You might also try other sauces. Sweet chili sauce works well, or you can use a spicy mayo. Experiment and find what you like best! Pair your Spicy Bang Bang Chicken Bowl with fresh sides. A simple cucumber salad or steamed broccoli can balance the flavors. For presentation, layer the jasmine rice in the bowl first. Then, add the spicy chicken and veggies on top. This way, the bright colors shine through. A slice of lime on the side adds a nice touch and freshness! Pro Tips Perfectly Crispy Chicken: Ensure the chicken is well-coated with cornstarch to achieve that delightful crunch. Let it sit for a few minutes after coating to allow the cornstarch to adhere better. Customize Your Spice Level: Adjust the amount of sriracha in the sauce based on your heat preference. You can also add chopped fresh chilies for an extra kick! Vegetable Variety: Use a mix of your favorite vegetables for more flavor and texture. Broccoli, zucchini, or snap peas work great in this dish! Garnish for Flavor: Don’t skip the sesame seeds and green onions! They add not only a pop of color but also enhance the flavor and crunch of the dish. {{image_2}} You can easily change some ingredients in this dish. - Alternative proteins: Instead of chicken, try shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Tofu gives a great texture and absorbs sauce well. - Different rice options: Jasmine rice is tasty, but you can use brown rice or quinoa for a nutritious twist. Both options add a hearty texture and flavor. If you want a vegan or vegetarian take, here’s how to do it. - Substituting chicken with tofu: Use firm tofu instead of chicken. Cut it into cubes and press it to remove extra moisture. This helps it fry better and soak up flavors. - Plant-based sauce alternatives: Replace mayonnaise with vegan mayo. This keeps the creaminess and taste while making it suitable for plant-based diets. You can also use coconut cream for a unique flavor. You can enjoy this dish in fun ways. - Wraps or tacos: Use lettuce leaves or tortillas to make wraps. This gives a fresh crunch and makes a great handheld meal. - Salad bowl version: For a lighter option, serve the chicken and veggies over a bed of greens. Add some cucumber and avocado for extra flavor and freshness. To keep your Spicy Bang Bang Chicken Bowl fresh, use an airtight container. Glass or BPA-free plastic works well. Allow the dish to cool before sealing. Store it in the fridge for up to three days. This keeps the chicken and rice tasty without drying them out. When you want to enjoy leftovers, the best way is to use a skillet. Heat it on medium. Add a splash of water or broth to keep it moist. Stir frequently until heated through. You can also use a microwave. Place the bowl in the microwave, cover it loosely, and heat it for one to two minutes. Check that it's hot all the way through to enjoy the best flavor and texture. To add more heat, you can: - Use extra sriracha in the sauce. - Add red pepper flakes to the chicken while cooking. - Mix in chopped fresh chili peppers. You can also try different spicy sauces. Gochujang or chili garlic sauce works great. Both add great flavor and heat. Yes, you can prepare this dish ahead of time. Here are some tips: - Cook the chicken and veggies in advance. Store them separately. - Keep the sauce in a sealed container in the fridge. You can store the cooked chicken and vegetables for up to three days. Just reheat them in a pan before serving. If you don't have jasmine rice, here are some alternatives: - Basmati rice has a nice flavor and aroma. - Brown rice is a healthy option with more fiber. - Quinoa is another great choice for a protein boost. Each of these options will work well in this dish. Bang Bang Chicken comes from China. It is a popular dish in many Asian cuisines. The name "Bang Bang" comes from the sound of the meat being pounded to tenderize it. It's a fun, tasty dish that has gained fans worldwide. This article shows you how to make a tasty Bang Bang Chicken Bowl. We covered key ingredients, like chicken and rice, plus sauces and spices. You learned step-by-step instructions, from prepping chicken to final assembly. I shared tips for perfect crispiness and ways to customize your dish. Remember, cooking is fun and can be creative. Play with flavors and make this bowl your own! Enjoy your meal and share it with others for a delightful experience.

Spicy Bang Bang Chicken Bowl with Rice

Savor the flavors of summer with this Spicy Bang Bang Chicken Bowl! Perfect for quick dinners on hot days, this Chicken Poke Bowl combines crispy chicken with vibrant veggies and jasmine rice. Easy to prepare and bursting with flavor, it's a must-try for your girl dinner ideas. In just 30 minutes, enjoy a delicious, satisfying meal that everyone will love. Save this recipe for your next summer dinner! #BangBangChickenBowl #ChickenPokeBowl #DinnerIdeasForHotDays #GirlDinnerIdeas
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Ingredients
  

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup cooked jasmine rice

½ cup cornstarch

2 tablespoons vegetable oil

¼ cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust for spice preference)

1 teaspoon garlic powder

1 teaspoon ginger powder

1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas)

2 green onions, sliced

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Coat the Chicken: Season the chicken pieces with salt and pepper. Toss them in cornstarch until fully coated. This will give the chicken a crispy texture when cooked.

    Cook the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the coated chicken pieces and cook until golden brown and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.

      Combine the Sauce: In a bowl, mix together the mayonnaise, sweet chili sauce, sriracha, garlic powder, and ginger powder until well combined. Adjust the level of sriracha based on how spicy you like it.

        Sauté the Vegetables: In the same skillet, add a bit more oil if necessary and toss in the mixed vegetables. Stir-fry for about 3-5 minutes until they are tender but still crisp.

          Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring until everything is well coated and heated through.

            Assemble the Bowl: Serve the cooked jasmine rice in bowls and top with the spicy chicken mixture. Garnish with sliced green onions and sprinkle sesame seeds on top for added crunch.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: To enhance the visual appeal, layer the rice at the bottom of the bowl, then pile the spicy chicken and vegetable mix on top, allowing the colorful veggies to peek through. Add a slice of lime on the side for freshness.