Description
Experience an explosion of flavor with our Bang Bang Chicken Bowl! Tender chicken pieces are generously tossed in our signature creamy, spicy Bang Bang sauce and served over fluffy rice alongside crisp, colorful vegetables. To complete this incredible meal, each bowl is lavishly topped with creamy avocado, fresh cilantro, and toasted sesame seeds for a final burst of freshness and texture.
Ingredients
Bang Bang Sauce
- 1 ¼ cups (290g) mayonnaise
- ⅔ cup (177 g) Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha, or more to taste
Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Bang Bang Chicken Bowl
- 4 cups (744 g) prepared white rice, warmed, divided
- 2 cups (140 g) red cabbage, thinly sliced, divided
- 1 large carrot, julienned, divided
- 1 medium cucumber, halved, sliced, divided
- 1 large avocado, thinly sliced, divided
- fresh cilantro, chopped for garnish
- sesame seeds, for garnish
Instructions
Instructions
Bang Bang Sauce
- To a medium bowl, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir to combine. Set aside.
Chicken
- In a large bowl, combine oil, paprika, garlic powder, salt, and pepper.
- Add cubes of chicken. Gently toss to coat.
- Place chicken in a single layer into the basket of the air fryer. Depending on the size of your air fryer, you may have to work in batches.
- Air fry* at 400°F for 11-12 minutes, flipping halfway, or until the chicken reaches an internal temperature of 165°F.
- To a large bowl, add cooked chicken. Add ½ cup of bang bang sauce, tossing to coat.
Assembly
- To assemble, set out 4 medium-sized bowls. To each bowl, add 1 cup of rice, ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumbers. Top with equal portions of avocado and cooked bang-bang chicken.
- Garnish each bowl with the remaining bang bang sauce, cilantro, and sesame seeds. Serve immediately.