Description
This vibrant Bang Bang Chicken Bowl combines tender, sautéed chicken tossed in a creamy, spicy Sriracha-lime sauce served over a bed of fluffy rice and fresh sautéed bell peppers. Garnished with crisp cucumber slices and green onions, this dish offers a perfect balance of heat, tang, and freshness in a quick 30-minute meal ideal for weekday dinners.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
Grains
- 1 cup white or brown rice
Vegetables
- 1 cup assorted bell peppers, sliced (red, yellow, green)
- 1 medium cucumber, thinly sliced
- 2 green onions, chopped (for garnish)
Sauce
- 3 tbsp Sriracha sauce (adjust for spice level)
- ½ cup mayonnaise
- Juice of 1 lime
Seasonings
- Salt, to taste
- Black pepper, to taste
- 1 tbsp oil (for cooking)
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Season them generously with salt and pepper to enhance the flavor.
- Cook the Chicken: Heat oil in a skillet over medium heat. Add the chicken pieces and cook until they turn golden brown and the juices run clear, about 6-8 minutes. Stir occasionally to ensure even cooking.
- Make the Sauce: In a bowl, whisk together mayonnaise, Sriracha sauce, and lime juice until smooth. Taste and adjust seasoning to your preference, adding more Sriracha if desired for extra heat.
- Sauté the Bell Peppers: Using the same skillet, add the sliced bell peppers and cook until just tender, about 3-4 minutes. This step helps retain the peppers’ vibrant color and slight crunch.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the bell peppers. Pour the prepared sauce over the chicken and vegetables, mixing well to ensure everything is evenly coated. Heat through for an additional 2 minutes to meld the flavors.
- Assemble the Bowl: Serve the saucy chicken and bell peppers over a bed of cooked white or brown rice. Top with thinly sliced cucumber and chopped green onions for a fresh, crunchy garnish.
Notes
- For a low-fat version, substitute mayonnaise with Greek yogurt.
- Use brown rice instead of white rice for added fiber and nutrients.
- Adjust the amount of Sriracha to control the spice level according to taste.
- Adding fresh cilantro or sesame seeds as garnish can enhance flavor and presentation.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
