Description
This Bang Bang Chicken Bowl is the ultimate easy meal prep recipe featuring crispy baked chicken coated with a flavorful blend of spices and panko breadcrumbs, served over jasmine rice with fresh veggies and drizzled with a creamy, spicy bang bang sauce. Perfect for a quick, satisfying lunch or dinner, this Asian-inspired dish combines texture and vibrant flavors while being dairy-free and convenient for busy weeks.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Base and Vegetables
- 3 cups cooked jasmine rice
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to ensure even cooking and easy cleanup.
- Season Chicken: In a bowl, season the bite-sized chicken pieces with garlic powder, paprika, salt, and black pepper, making sure each piece is evenly coated for flavorful results.
- Coat Chicken: Dredge the seasoned chicken first in cornstarch, then dip into the beaten eggs, and finally coat them evenly with panko breadcrumbs for a crispy texture after baking.
- Bake Chicken: Arrange the coated chicken pieces on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the chicken to help achieve a golden, crispy exterior. Bake for 18 to 22 minutes, flipping the chicken halfway through, until pieces are golden brown and cooked through.
- Make Bang Bang Sauce: While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and creamy, balancing sweetness, heat, and tang.
- Assemble Bowls: Divide the cooked jasmine rice evenly among four meal prep containers. Top each with baked chicken, shredded red cabbage, shredded carrots, sliced cucumber, and sliced green onions.
- Finish and Garnish: Drizzle plenty of bang bang sauce over each bowl to infuse it with bold flavor. Garnish with chopped fresh cilantro for a fresh, herbal note. Store the bowls refrigerated until ready to serve.
Notes
- For extra crispiness, chicken can be air-fried at 375°F for 12 to 15 minutes instead of baking.
- Adjust the amount of sriracha in the sauce to control the spice level according to your preference.
- For a lighter version of the sauce, substitute half of the mayonnaise with Greek yogurt.
- Meal prep bowls will stay fresh in the refrigerator for up to 4 days, perfect for make-ahead lunches or dinners.
