Let’s build these delicious Bang Bang Chicken Bowls:

1. Prepare Rice and Vegetables:

• Cook 1 cup of uncooked white rice according to package instructions to yield 2-3 cups of cooked rice. Keep warm.
• If using fresh mixed vegetables, chop them into bite-sized pieces. If using frozen, they can often be added directly or thawed briefly. Steam or lightly stir-fry your chosen mixed vegetables until tender-crisp. Set aside.

2. Cook the Chicken:

• Cut the boneless, skinless chicken breast into 1-inch bite-sized pieces. Pat the chicken dry and season with garlic powder, salt, and pepper.
• Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
• Add the seasoned chicken pieces to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.

3. Make the Bang Bang Sauce:

• While the chicken cooks or rests, prepare the sauce. In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha (start with less and add more to taste), honey, and lime juice. (Add optional garlic powder or toasted sesame oil here if using).
• Whisk until the sauce is smooth and creamy. If it’s too thick, you can add a teaspoon of warm water at a time to reach desired consistency, but it should be a thick, drizzly sauce.

4. Assemble the Bowls:

• Divide the warm cooked rice among your serving bowls.
• Arrange a portion of the cooked mixed vegetables alongside or over the rice.
• Top with a generous serving of the cooked chicken pieces.
• Drizzle the Bang Bang sauce generously over the chicken, vegetables, and rice.

5. Garnish and Serve:

• Garnish with optional sliced green onions and/or toasted sesame seeds.
• Serve the Bang Bang Chicken Bowls immediately while the chicken and rice are warm.

A vibrant, flavorful meal ready in simple steps