A crispy, creamy, and colorful Bang Bang Chicken Bowl with tender chicken, fresh vegetables, and a sweet-spicy sauce.

Scale

1 lb boneless, skinless chicken thighs, diced

1/2 cup cornstarch

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

2 tbsp vegetable oil

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1–2 tbsp sriracha (to taste)

2 cups cooked rice or quinoa

1 cup shredded carrots

1 cup thin cucumber slices

1/2 cup shredded red cabbage

Sesame seeds and green onions for garnish

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1. Toss diced chicken with cornstarch, salt, pepper, and paprika until evenly coated.

2. Heat oil in a skillet over medium-high heat. Cook chicken in a single layer until golden brown on both sides, about 3–4 minutes per side.

3. In a bowl, whisk mayonnaise, sweet chili sauce, and sriracha until smooth.

4. Toss hot chicken in sauce until evenly coated.

5. To assemble bowls, add rice or quinoa to the base, arrange fresh vegetables around the edges, and place saucy chicken on top.

6. Garnish with sesame seeds and green onions before serving.

For a lighter version, air fry chicken at 400°F for 10–12 minutes, shaking halfway.

Adjust sriracha amount to suit your spice preference.

Swap chicken for shrimp or tofu for variations.