One rainy Thursday evening, I found myself staring blankly into the fridge, trying to figure out what to make for dinner that felt both comforting and fresh. My usual go-to dishes were feeling a little tired, and I didn’t want to order takeout. That’s when I remembered a twist on a classic I’d been tinkering with: a Bang Bang Chicken Bowl, but made healthy and creamy without all the extra junk. I threw together some simple ingredients I had on hand, added my homemade creamy bang bang sauce (a little spicy, a little sweet, and totally addictive), and ended up with a dinner bowl that hit all the right notes.
Since that night, this Bang Bang Chicken Bowl has become my go-to for busy weeknights when I want something satisfying yet light enough to feel good about. I’ve tested it over and over, tweaking the sauce and tossing in fresh veggies until it was just right. The best part? It’s creamy without being heavy, packed with flavor but still healthy, and comes together in under 30 minutes. If you love bold flavors but want to keep things on the lighter side, this recipe is for you.
Oh, and speaking of bowls, if you’re into easy one-pot meals, you might also enjoy my savory chicken sausage and broccoli orzo bowl—another favorite for quick, wholesome dinners.
Why You’ll Love This Bang Bang Chicken Bowl Recipe
This recipe quickly became a staple in my kitchen, and there are a bunch of reasons why I keep coming back to it:
- Fast and fuss-free — From start to finish, this dinner takes less than 30 minutes. I’ve made it plenty of times when juggling work calls and homework, and it never lets me down.
- Healthy and balanced — Lean chicken, fresh veggies, and a creamy sauce that’s lighter than traditional versions. It feels indulgent without the guilt.
- Big flavor with simple ingredients — The homemade bang bang sauce blends spicy, tangy, and creamy elements perfectly. You don’t need fancy stuff—just pantry staples and fresh produce.
- Customizable — Whether you want to swap out rice for cauliflower rice or toss in extra veggies like shredded carrots or snap peas, this bowl flexes to your mood and fridge inventory.
- Meal prep friendly — I usually make a double batch of the chicken and sauce, then portion it out for lunches during the week. The sauce stays creamy, and the flavors deepen overnight.
- Kid-approved — My picky eater surprisingly loves this sauce, and I’ve even sneaked in extra garlic and red pepper flakes without complaints.
All in all, this Bang Bang Chicken Bowl recipe is my answer to easy, healthy dinners that don’t skimp on taste. It’s the kind of meal that fills you up and makes you feel good—exactly what a weeknight dinner should do.
Ingredients You’ll Need
Here’s the best part: you probably have most of these ingredients already. If not, they’re easy to find and affordable. Let me break down the key players and why they matter.
- Chicken breast (1 pound / 450g, diced) — I prefer boneless, skinless chicken breasts for their lean protein and quick cooking time. You can use thighs if you want a bit more richness.
- Olive oil (2 tablespoons / 30ml) — For sautéing the chicken and veggies. I like extra virgin olive oil for its flavor, but regular works too.
- Garlic (4 cloves, minced / about 1 tablespoon) — Fresh garlic is a must here. It gives the sauce that punchy background note.
- Greek yogurt (½ cup / 120ml) — This is the secret to making the sauce creamy yet healthy. I use plain, full-fat Greek yogurt for richness and tang.
- Mayonnaise (¼ cup / 60ml) — Adds creaminess and balances the tang of the yogurt. Use real mayo, not low-fat.
- Sriracha (2 tablespoons / 30ml) — The spicy kick that defines bang bang sauce. Adjust based on your heat tolerance.
- Honey (1 tablespoon / 15ml) — Brings sweetness to mellow out the spice.
- Rice vinegar (1 tablespoon / 15ml) — Adds acidity and brightness to the sauce.
- Cooked brown rice (3 cups / 600g) — The hearty base of the bowl. Brown rice adds fiber and nuttiness, but white rice or quinoa works well too.
- Shredded carrots (1 cup / 120g) — Provides crunch and sweetness.
- Cucumber (1 medium, diced / about 150g) — Adds freshness and cooling contrast to the spicy sauce.
- Green onions (3 stalks, sliced) — For garnish and a mild onion flavor.
- Fresh cilantro (½ cup / 15g, chopped) — Optional but highly recommended for that herbaceous pop.
- Sesame seeds (1 tablespoon / 9g) — For a toasty finish and a little texture.
If you want to mix things up, you can swap the brown rice for cauliflower rice for a low-carb version or add steamed broccoli or snap peas for extra veggies. For an even quicker dinner, precooked rotisserie chicken works beautifully here.
Equipment Needed
You don’t need fancy tools to make this Bang Bang Chicken Bowl recipe. Here’s what I use:
- Large skillet — A 12-inch non-stick or stainless steel skillet works best for cooking the chicken and tossing everything together.
- Mixing bowl — For whisking the bang bang sauce ingredients smoothly.
- Sharp knife — For dicing chicken and chopping veggies. A dull knife makes prep less fun.
- Cutting board — Any sturdy board works.
- Measuring cups and spoons — Accuracy helps with the sauce balance.
- Spoon or spatula — For stirring and tossing the bowl ingredients.
If you don’t have a skillet, a sauté pan or even a wok will do just fine. No garlic press needed—mincing with a knife works perfectly.
How to Make Bang Bang Chicken Bowl: Step-by-Step
Alright, let’s get cooking! I’m sharing exactly how I make this creamy, spicy, healthy dinner bowl in about 30 minutes.
Step 1: Prep Your Ingredients (5-7 minutes)
Dice the chicken into bite-sized pieces, mince the garlic, shred the carrots (or buy pre-shredded to save time), dice the cucumber, and slice the green onions. Having everything ready before you start cooking makes the process smooth and stress-free.
Step 2: Cook the Chicken (7-8 minutes)
Heat the olive oil in your skillet over medium-high heat. Add the diced chicken and season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is golden and cooked through (about 6-7 minutes). Add the minced garlic during the last minute to avoid burning it.
Step 3: Make the Bang Bang Sauce (3 minutes)
While the chicken cooks, whisk together the Greek yogurt, mayonnaise, sriracha, honey, and rice vinegar in a bowl until smooth. Taste and adjust the heat or sweetness to your liking. This sauce is creamy, tangy, with just the right amount of kick.
Step 4: Assemble the Bowls (5 minutes)
Divide the cooked brown rice between bowls. Top each with cooked chicken, shredded carrots, diced cucumber, and a generous drizzle of the bang bang sauce. Sprinkle sliced green onions, chopped cilantro, and sesame seeds over the top for freshness and crunch.
Step 5: Serve Immediately
Enjoy your bowl while it’s fresh and creamy! The contrast of warm chicken and rice with cool veggies and spicy sauce is what makes this dish so satisfying.
Quick note: If you want to save time, cook the rice ahead or use leftover rice from another meal. You can also make the sauce a day ahead and store it in the fridge—it actually tastes better after the flavors meld.
Expert Tips & Tricks
- Use full-fat Greek yogurt for the creamiest sauce. Low-fat versions can get watery when mixed with mayo and sriracha.
- Don’t skip the honey. It balances the heat perfectly and rounds out the flavor.
- Adjust the spice level by adding more or less sriracha. If you want to go mild, swap sriracha for sweet chili sauce.
- Prep veggies in advance to save time during busy weeknights. I like to keep shredded carrots and sliced cucumbers ready in the fridge.
- Fresh herbs make all the difference. If you don’t have cilantro, green onions alone still add a nice pop of flavor.
- For extra texture, add crushed roasted peanuts or cashews on top. It’s a game-changer.
- Leftover tip: Store sauce separately to keep veggies crisp and reheat chicken gently in the microwave or skillet.
Variations & Substitutions
Once you’ve nailed this basic Bang Bang Chicken Bowl, there’s plenty of room to make it your own. Here are some of my favorite twists I’ve tried:
- Bang Bang Shrimp Bowl — Swap chicken for crispy sautéed shrimp. For a lighter option, try my bang bang shrimp tacos recipe for inspiration on that creamy spicy sauce.
- Veggie-Packed — Add steamed broccoli, snap peas, or roasted bell peppers to bulk up the veggies. It’s a great way to sneak more color and nutrients in.
- Grain Swap — Use quinoa, cauliflower rice, or even soba noodles for a different texture and nutritional profile.
- Protein Swap — Try diced tofu or tempeh for a vegetarian version. Marinate briefly in soy sauce before cooking for extra flavor.
- Lighter Sauce — Replace mayo with extra Greek yogurt or use avocado for creaminess with healthy fats.
- Nut-Free — Skip sesame seeds or replace with toasted pumpkin seeds if allergies are a concern.
Serving & Storage
This Bang Bang Chicken Bowl is best enjoyed fresh, but it keeps well too. Here’s how I handle leftovers and serving ideas:
- Serving Suggestions — I love serving this bowl with a side of crunchy garlic flatbreads or a simple cucumber salad. If you want to keep it light, a crisp green salad with a tangy vinaigrette pairs beautifully.
- Storage — Store leftovers in airtight containers with sauce separate from veggies to prevent sogginess. Keep refrigerated for up to 4 days.
- Reheating — Warm chicken and rice gently in a skillet or microwave, then add fresh veggies and sauce after heating. Avoid microwaving the entire bowl to keep textures fresh.
- Meal Prep — Make a batch of chicken and sauce on Sunday, portion into containers with rice and veggies for easy grab-and-go lunches or dinners all week.
For another healthy and easy dinner bowl option, you might enjoy my healthy grilled shrimp bowl with asparagus, which also balances bright flavors and creamy textures beautifully.
Nutrition Information
I’m not a nutritionist, but here’s a rough breakdown per serving (makes about 4 servings):
| Calories | 420 |
|---|---|
| Protein | 35g |
| Carbohydrates | 38g |
| Fiber | 5g |
| Sugar | 7g |
| Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 80mg |
| Sodium | 450mg |
| Calcium | 100mg |
This bowl offers a solid hit of protein from the chicken and Greek yogurt, fiber from the brown rice and veggies, and healthy fats from olive oil and mayo. The honey and sriracha add just a touch of sugar and spice, keeping the flavor lively without overdoing it. It’s a balanced meal that satisfies without weighing you down.
Final Thoughts
So that’s my take on the Bang Bang Chicken Bowl—an easy, healthy, creamy dinner idea that’s become a staple in my kitchen. I’ve probably made this a dozen times in the last month alone, and every time it feels like a little celebration of flavor and texture.
What I love most is how flexible it is. You can dress it up or keep it simple, swap ingredients based on what you have, and still end up with a bowl that feels special. It’s perfect when you want something nourishing but quick, and it’s a crowd-pleaser for family dinners or meal prep days.
Give it a try, tweak it your way, and let me know how it goes! And if you ever want to switch gears but keep that creamy, comforting vibe, my cream cheese alfredo bowties with ground beef might just be your next favorite.
Happy cooking! I hope your kitchen smells as amazing as mine does right now.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breast?
A: Absolutely! Chicken thighs add a bit more richness and stay juicy even if slightly overcooked. Just dice them similarly and cook until no longer pink. The sauce and everything else stays the same.
Q: Is it okay to use low-fat Greek yogurt in the sauce?
A: You can, but the sauce won’t be as creamy and might separate a bit. I highly recommend full-fat for the best texture and flavor. If you only have low-fat, add a little extra mayo to compensate.
Q: Can I make this recipe vegan?
A: You can swap chicken for tofu or tempeh and replace mayo and Greek yogurt with vegan mayo and plant-based yogurt. The bang bang sauce flavor will be slightly different but still delicious.
Q: How spicy is this Bang Bang Chicken Bowl?
A: It has a noticeable kick thanks to the sriracha, but it’s balanced by honey and yogurt. If you’re sensitive to spice, start with 1 tablespoon of sriracha and add more to taste.
Q: Can I freeze leftovers?
A: I don’t recommend freezing this bowl because the creamy sauce can separate and veggies get mushy. It stays fresh and tasty in the fridge for up to 4 days.
Q: What’s the best way to reheat leftovers?
A: Warm the chicken and rice gently in a skillet or microwave, then add fresh veggies and sauce after reheating to keep everything crisp and creamy.
Q: Can I use white rice or quinoa instead of brown rice?
A: Yes! White rice is softer and cooks faster, while quinoa adds a nutty flavor and extra protein. Cook according to package instructions and use as the base for your bowl.
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Bang Bang Chicken Bowl
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
A healthy and creamy dinner bowl featuring lean chicken, fresh veggies, and a homemade spicy-sweet bang bang sauce. Ready in under 30 minutes, it’s perfect for busy weeknights.
Ingredients
- 1 pound (450g) boneless, skinless chicken breast, diced
- 2 tablespoons (30ml) olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- ½ cup (120ml) plain full-fat Greek yogurt
- ¼ cup (60ml) mayonnaise
- 2 tablespoons (30ml) sriracha
- 1 tablespoon (15ml) honey
- 1 tablespoon (15ml) rice vinegar
- 3 cups (600g) cooked brown rice
- 1 cup (120g) shredded carrots
- 1 medium cucumber, diced (about 150g)
- 3 stalks green onions, sliced
- ½ cup (15g) fresh cilantro, chopped (optional)
- 1 tablespoon (9g) sesame seeds
Instructions
- Dice the chicken into bite-sized pieces, mince the garlic, shred the carrots, dice the cucumber, and slice the green onions.
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season lightly with salt and pepper, and cook until golden and cooked through, about 6-7 minutes. Add minced garlic during the last minute of cooking.
- While chicken cooks, whisk together Greek yogurt, mayonnaise, sriracha, honey, and rice vinegar in a mixing bowl until smooth. Adjust heat and sweetness to taste.
- Divide cooked brown rice between bowls. Top each with cooked chicken, shredded carrots, diced cucumber, and drizzle generously with bang bang sauce.
- Sprinkle sliced green onions, chopped cilantro, and sesame seeds over the top.
- Serve immediately while fresh and creamy.
Notes
[‘Use full-fat Greek yogurt for the creamiest sauce; low-fat versions may separate.’, ‘Adjust sriracha amount to control spice level; substitute with sweet chili sauce for milder flavor.’, ‘Prep veggies in advance to save time on busy nights.’, ‘Add crushed roasted peanuts or cashews for extra texture.’, ‘Store sauce separately from veggies to keep them crisp when storing leftovers.’, ‘Reheat chicken and rice gently, then add fresh veggies and sauce after heating.’, ‘Swap brown rice for cauliflower rice, quinoa, or soba noodles for variety.’, ‘Use chicken thighs for richer flavor or tofu/tempeh for a vegetarian version.’]
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 420
- Sugar: 7
- Sodium: 450
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 5
- Protein: 35
Keywords: Bang Bang Chicken Bowl, healthy dinner, creamy sauce, spicy chicken bowl, quick dinner, meal prep, easy recipe
