Save to Pinterest The first time I made Bang Bang sauce, I accidentally dumped way too much sriracha into my mixing bowl. My kitchen filled with this spicy cloud that made my eyes water, but I couldn't stop taste testing. That happy mistake taught me that the heat level is entirely personal. Now I always start with less and let everyone add more at the table. Those bowls disappeared so fast that night, my husband didn't even complain about the extra kick.
Last Tuesday, my friend Sarah came over completely exhausted from work. I built these bowls while she sat at my counter complaining about her day. By the time she took her first bite, she stopped mid sentence and just smiled. There's something about the crunch of fresh vegetables against that velvety sauce that makes people pause and actually taste their food again.
Ingredients
- 1 lb boneless chicken breasts or thighs: Thighs stay juicier but breasts work perfectly if that's what you have on hand
- 1 tbsp olive oil: Coconut oil adds a lovely subtle sweetness if you're feeling adventurous
- ½ tsp salt and ¼ tsp black pepper: Don't skip seasoning the chicken itself since the sauce only coats the outside
- ½ cup mayonnaise: Greek yogurt makes a lighter version but the texture changes slightly
- 3 tbsp sweet chili sauce: This is the magic ingredient that balances the heat perfectly
- 1–2 tsp sriracha: Start with one teaspoon and taste before adding more
- 1 tsp honey: Optional but rounds out the flavors beautifully
- 1 clove garlic: Fresh minced garlic makes such a difference compared to powder
- 2 cups cooked rice: Brown rice adds nuttiness while white rice lets the other flavors shine
- Shredded carrots, cucumber, red cabbage: Any crunchy vegetables work here so use what your family actually enjoys
- Green onions and fresh herbs: Don't skip these fresh toppings because they cut through the rich sauce
Instructions
- Crisp the Chicken:
- Heat your olive oil in a large skillet over medium heat until it shimmers slightly. Season your chicken pieces generously with salt and pepper, then add them to the pan in a single layer. Let them cook undisturbed for about two minutes before stirring, continuing for 6–8 minutes total until golden brown and cooked through completely.
- Whisk the Magic Sauce:
- In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and minced garlic. Whisk until completely smooth and taste immediately. Adjust the heat level or sweetness now rather than after it's on the chicken.
- Coat and Combine:
- Pour half of your sauce over the hot chicken in the skillet and toss gently until every piece is lightly coated. Divide the warm rice between four bowls and arrange the chicken and all those beautiful colorful vegetables on top. Drizzle the remaining sauce over everything and finish with sesame seeds and fresh cilantro.
Save to Pinterest My youngest daughter typically refuses anything with visible spice, but she ate an entire bowl without complaints. She kept asking what made the sauce so good and couldn't believe it was just things we already had in the fridge. Now she requests these bowls every single week and even helps assemble the vegetables.
Meal Prep Magic
Sunday afternoon prep has saved my week more times than I can count. I cook a big batch of rice, shred all the vegetables, and store them in separate containers. The sauce whips up in seconds when I'm ready to eat. Having everything ready means I'm much less likely to order takeout when evenings get chaotic.
Protein Swaps
Shrimp works incredibly well with this sauce and cooks in just three minutes. For a plant-based version, I use crispy fried tofu or even roasted cauliflower florets. The key is getting whatever protein you choose nice and crispy so it holds up against that creamy sauce. Just adjust cooking times accordingly.
Vegetable Variations
The rainbow of vegetables isn't just for looks. Each crunch brings a different texture and freshness that balances the rich sauce. Don't be afraid to use whatever needs to be used up in your crisper drawer.
- Snow peas or sugar snap peas add amazing crunch
- Thinly sliced bell peppers bring sweetness and color
- Quick pickled onions cut through the richness beautifully
Save to Pinterest These bowls have become my go-to when friends drop by unexpectedly because I always have the ingredients on hand. Something about the combination of warm, cold, creamy, and crispy just makes people happy.
Recipe Questions
- → What makes Bang Bang sauce special?
The Bang Bang sauce combines mayonnaise, sweet chili sauce, sriracha, garlic, and honey for a creamy, sweet, and spicy flavor profile that perfectly complements the tender chicken and fresh vegetables.
- → Can I make this dish ahead of time?
Yes, the components store well for up to 4 days. Keep the sauce separate and assemble just before serving to maintain the best texture and prevent the vegetables from becoming soggy.
- → What protein alternatives work well?
Substitute chicken with firm tofu, cauliflower florets, or shrimp. Adjust cooking times accordingly—tofu needs less time while cauliflower may require additional minutes to become tender.
- → How can I adjust the spice level?
Reduce or omit the sriracha for a milder version, or add extra for more heat. The sweet chili sauce provides balanced sweetness that tempers the spice naturally.
- → What vegetables can I use?
Shredded carrots, cucumber, red cabbage, and green onions provide crunch and color. You can also add edamame, bell peppers, snap peas, or shredded broccoli slaw.
- → Is this gluten-free and dairy-free?
The dish can easily be made gluten-free and dairy-free by using gluten-free chili sauce and mayonnaise brands, and tamari instead of soy sauce if needed.