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Bang Bang Chicken Bowl finished recipe

Bang Bang Chicken Bowl

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls servings
Ingredients Method

Ingredients
  

For the Rice
  • 1 1/2 cups long-grain white rice rinsed until the water runs mostly clear
  • 2 1/4 cups water
  • 1/2 teaspoon fine salt
For the Chicken
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/3 cup cornstarch
  • 2 tablespoons neutral oil such as avocado or canola oil
For the Bang Bang Sauce
  • 1/2 cup mayonnaise
  • 1/3 cup sweet chili sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sriracha plus more to taste
  • 1 teaspoon soy sauce
For the Bowls
  • 1 1/2 cups finely shredded red or green cabbage
  • 1 medium cucumber about 8 ounces (225 g), thinly sliced
  • 1 cup shredded carrots
  • 2 green onions thinly sliced
Optional Garnishes
  • 1 tablespoon toasted sesame seeds optional
  • 1 medium lime cut into wedges, optional
  • Additional sriracha optional

Method
 

Method
  1. Combine the rinsed rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, stir once, cover tightly, and reduce the heat to low. Cook for 15 to 18 minutes, until the water is absorbed.
  2. Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork before assembling the bowls.
  3. In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, sriracha, and soy sauce. The sauce should be smooth, creamy, and easily drizzle from a spoon. Refrigerate while the chicken cooks.
  4. Pat the chicken pieces dry with paper towels: Place them in a large bowl and season with the salt, garlic powder, and black pepper.
  5. Sprinkle the cornstarch over the chicken and toss until every piece has a thin, even coating. Shake off any obvious excess before cooking.
  6. Heat 1 tablespoon (15 ml) neutral oil in a 12-inch skillet over medium-high heat. The oil should shimmer but not smoke.
  7. Add half of the chicken pieces in a single layer. Cook for 3 to 4 minutes without moving them excessively, until the bottoms are golden.
  8. Turn the chicken and cook for another 3 to 4 minutes, stirring occasionally, until browned on several sides and the thickest pieces reach 165°F (74°C). Transfer to a clean plate.
  9. Add the remaining 1 tablespoon (15 ml) oil to the skillet and repeat with the second batch. If the coating begins browning too quickly, reduce the heat to medium.
  10. Let all of the cooked chicken rest for 2 to 3 minutes. The coating will firm slightly as it stands.
  11. Divide the shredded cabbage, sliced cucumber, shredded carrots, and green onions into four portions.
  12. Divide the warm rice among four bowls: Arrange the cabbage, cucumber, carrots, and chicken over the rice.
  13. Drizzle each bowl generously with the bang bang sauce. For more even coverage, lightly toss the chicken with a portion of the sauce before placing it over the rice.
  14. Sprinkle with sesame seeds and additional green onion if desired. Serve with lime wedges and extra sriracha for more acidity or heat.

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