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Healthy Bang Bang Chicken Bowls - Spicy, Creamy, and Packed With Fresh Crunch

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon avocado or olive oil
  • 1 tablespoon low-sodium soy sauce or coconut aminos
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • For the Bang Bang Sauce: 1/3 cup plain 2% Greek yogurt
  • 2 tablespoons light mayonnaise
  • 1.5–2 tablespoons sriracha (to taste)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon chili-garlic sauce (optional for extra heat)
  • Pinch of salt
  • For the Bowls: 3 cups cooked brown rice, jasmine rice, or cauliflower rice
  • 1.5 cups shredded carrots
  • 1.5 cups shredded red cabbage (or coleslaw mix)
  • 1 large cucumber, thinly sliced or diced
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1/4 cup fresh cilantro or mint, chopped
  • 1 tablespoon toasted sesame seeds or crushed peanuts (optional)
  • Lime wedges, for serving

Method
 

  1. Cook your base: Prepare rice according to package directions. For a lower-carb option, sauté cauliflower rice with a splash of oil and a pinch of salt for 5–6 minutes until tender.
  2. Marinate the chicken: In a bowl, toss chicken with oil, soy sauce, honey, rice vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Let it sit for 10–15 minutes while you make the sauce and prep veggies.
  3. Make the bang bang sauce: In a small bowl, stir together Greek yogurt, light mayo, sriracha, honey, rice vinegar, chili-garlic sauce (if using), and a pinch of salt. Adjust heat and sweetness to taste. The sauce should be creamy, tangy, and lightly sweet.
  4. Prep the veggies: Slice cucumber and bell pepper, shred cabbage and carrots, and chop green onions and herbs. Keep everything ready for assembly.
  5. Cook the chicken: Heat a large skillet over medium-high. Add the marinated chicken in a single layer. Cook without moving for 2–3 minutes to sear, then stir and cook another 3–4 minutes until cooked through and lightly browned. Taste and season with a pinch of salt if needed.
  6. Toss or drizzle: For a lighter touch, drizzle sauce over finished bowls. For more coated chicken, toss the cooked chicken with a few spoonfuls of sauce until glossy.
  7. Assemble the bowls: Add rice to each bowl. Top with chicken, cabbage, carrots, cucumber, and bell pepper. Drizzle with bang bang sauce, then finish with green onions, cilantro, sesame seeds or peanuts, and a squeeze of lime.