Bang Bang Chicken and Rice Bowls

These Bang Bang Chicken and Rice Bowls are a delicious one-skillet chicken dish made with healthier ingredients. It’s gluten-free, dairy-free and a must try for dinner.

Let’s talk about one of my absolute go-to dinner recipes that hits every craving, takes less than 30 minutes to make, and the whole family actually devours. These Bang Bang Chicken and Rice Bowls are sweet, spicy, crispy, sticky, and beyond flavorful. Plus, they’re veggie-packed, customizable, and make the best leftovers (if you’re lucky enough to have any!).

This meal seriously checks all the boxes for me: protein-packed, full of veggies, just the right amount of heat, and that sauce… wow. It’s sticky and sweet with a spicy little kick and coats the chicken perfectly after it crisps up in the pan. Think your favorite takeout-style bang bang chicken, but made at home, with real-food ingredients and no deep fryer required.

If you’re already drooling—let’s get into it.

What Are Bang Bang Chicken and Rice Bowls?

Bang bang chicken typically refers to crispy chicken that’s tossed in a spicy mayo or chili sauce—often found in Asian fusion dishes. It gets its name from the “bang” of spice and flavor you get with every bite. I gave it my own little Rachel spin and made it weeknight-friendly, naturally gluten-free, and totally family-approved.

This version is made with lightly pan-fried chicken tossed in a sticky-sweet-spicy sauce, paired with sautéed veggies, fluffy rice, and topped with fresh scallions and sesame seeds for that takeout-style finish. These bang bang chicken and rice bowls are so satisfying and simple, they’ll easily slide into your weekly dinner rotation.

Ingredients You’ll Need:

Here’s everything that goes into these bang bang chicken and rice bowls. You likely already have most of this in your kitchen:

• Boneless Skinless Chicken Breasts or Thighs – The star of the show. Breasts are leaner and slightly firmer, while thighs are juicier and more flavorful. Using a mix gives you the best of both worlds. Cubing the chicken helps it cook faster and more evenly.
• Tapioca Flour or Cornstarch – This is used to coat the chicken and helps form a light, crispy crust when pan-fried. It mimics that deep-fried texture without the heavy grease and adds a little crispness to hold onto the sauce.
• Garlic Powder – Adds a mellow garlic flavor to the chicken coating. It’s more subtle and even than fresh garlic, and works well in dry mixes like this.
• Paprika – Gives the chicken a subtle smoky-sweet flavor and adds some color to the crust. You can use sweet, smoked, or hot paprika depending on your preference..
• Avocado or Olive Oil – Used to pan-fry the chicken and give it that golden exterior. Both oils have a high smoke point, making them great for sautéing without burning.
• Sweet chili sauce – This is the base of the bang bang sauce. It’s tangy, sweet, and has a gentle heat that’s super kid-friendly. It gives the sauce its sticky glaze texture too.
• Honey – Adds natural sweetness and helps thicken the sauce when warmed. 
• Sriracha – The “bang” in bang bang. It adds spice and tangy depth to the sauce. You can adjust the amount based on how spicy you like things.
• Ground Ginger – Adds warmth and a bit of zing to the sauce. Ginger brightens everything and brings a slight Asian-inspired flavor profile.
• Coconut Aminos – A soy-free alternative to soy sauce. It’s slightly sweet and salty and brings that umami depth without being overpowering or too salty.
• Carrots and cabbage – They add a subtle sweetness and a satisfying crunch to the bowls. Carrots also hold their texture well when cooked, so they don’t turn to mush.

How to Make Bang Bang Chicken and Rice Bowls

This recipe comes together in just a few easy steps and doesn’t require any fancy equipment—just one good nonstick skillet and a few bowls for mixing. Here’s how it goes:

1. Prep and Coat the Chicken

Start by cutting your chicken into bite-sized cubes. In a medium bowl, mix the tapioca flour (or cornstarch), garlic powder, paprika, salt, and pepper. Toss the chicken in the mixture until it’s well coated. This coating helps crisp up the chicken beautifully without needing to deep fry it.

2. Cook the Chicken

Heat avocado or olive oil in a large nonstick skillet over medium-high heat. Add in the coated chicken pieces and pan fry for about 5–8 minutes on each side, or until golden and cooked through. You want that perfect crispy texture on the outside. Once the chicken is fully cooked, stir to break up the pieces a bit.

3. Make the Sauce

While the chicken is cooking, mix up the sauce in a small bowl. Combine the sweet chili sauce, honey, sriracha, ginger, coconut aminos, and garlic. Once the chicken is done, pour the sauce right into the pan and stir to coat all the pieces. Keep the heat on low for just a few minutes to let the sauce thicken slightly and get all sticky and caramelized.

4. Sauté the Veggies

In a separate pan (or wipe the skillet clean), heat another tablespoon of oil over medium-high heat. Add the sliced carrots and sauté for about 10 minutes. Then add the cabbage and seasoning, and cook for another 5–7 minutes, stirring occasionally, until the veggies soften a bit but still have some texture. You want them tender but not soggy.

5. Assemble Your Bowls

Time to bring it all together! In each bowl, add a scoop of cooked rice, then top with the sautéed veggies and a generous helping of bang bang chicken. Drizzle any extra sauce over the top, and finish with scallions, sesame seeds, and a little squeeze of lime if you’d like.

Rachel’s Tips & Swaps

• Make it low-carb: Swap the rice for cauliflower rice or shredded cabbage for a lighter option.

• Add crunch: Toss in some chopped cucumbers or shredded romaine for a fresh, crisp finish.

• Switch up the protein: This works with shrimp or tofu too—just adjust the cook time as needed.

• Meal prep friendly: Store the chicken, veggies, and rice separately in the fridge for up to 4 days and assemble when ready to eat.

• Not too spicy? If your crew isn’t into heat, reduce or skip the sriracha and let them add their own at the end.

Why We’re Obsessed with These Bang Bang Chicken and Rice Bowls

This meal has become one of those “everyone cheers when it’s on the menu” kind of dinners in our house. It’s packed with flavor, has a great balance of protein, carbs, and veggies, and honestly just feels fun to eat. The chicken gets that crispy texture on the outside, while staying juicy on the inside. The sauce is seriously addictive (and yes, I double it sometimes just to drizzle on top of other things all week).

The veggies give it that takeout stir-fry vibe, but you control the oil, seasoning, and freshness. And serving it all over fluffy rice makes it hearty and satisfying—perfect for hungry kiddos and adults alike.

Whether you’re cooking for your partner, meal prepping for yourself, or trying to get your kids to eat more veggies, this dish truly delivers. It’s one of those staples that you’ll keep coming back to, especially on nights when you want something quick and delicious without ordering out.

So the next time you’re looking for something not boring to do with chicken, make these Bang Bang Chicken and Rice Bowls. They’re flavorful, colorful, nutrient-packed, and seriously addicting. I love having a few meals like this in my back pocket that feel a little elevated, but come together with ingredients I always have on hand.

More easy dinner ideas to try next:

• Creamy Thai Coconut Chicken Bowls

• Make-ahead Freezer Breakfast Sandwiches

• Baked Crispy Tacos

• Ginger Scallion Turkey Burgers

Craving satisfied. ❤️