Bang Bang Chicken Bowls
These chicken bowls are a fresh, flavorful twist on a takeout favorite. Chicken cubes are minimally seasoned and tossed in the air fryer until golden and juicy, then served on a bed of brown rice and mixed with colorful, crunchy and creamy toppings. A drizzle of a better-for-you-homemade bang bang sauce ties it all together with a spicy-sweet kick. A healthier make-ahead lunch to brighten a work week or a fun weekend family meal!
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Servings: 6
Calories: 450kcal
Equipment
- Air fryer
Ingredients
Chicken bowls:
- 3 Tbsp. cornstarch (or arrowroot flour)
- ½ tsp. garlic powder
- ½ tsp. paprika
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 lb. chicken thighs (cut in 1 ½” chunks)
- 1 ½ Tbsp. olive oil
- 2 cups cooked brown rice
- ½ red cabbage head (shredded)
- 1 large English cucumber (sliced in half moons)
- 1 cup shredded carrots
- 1 avocado (sliced)
Optional toppings:
- green onion, cilantro, toasted sesame seeds, red pepper flakes, lime juice
Bang bang sauce:
- ½ cup light mayo (or plain Greek yogurt)
- ¼ cup sriracha (or hot sauce of choice)
- 2 Tbsp. maple syrup or honey
- 2 tsp. lime juice
Instructions
- Prepare brown rice per package instructions.
- Preheat your air fryer or oven to 400°F.
- In a small bowl, combine cornstarch (or arrowroot flour), garlic powder, paprika, salt and black pepper.
- Pat cubed chicken dry with a clean paper towel. Add chicken to a large bowl and coat with olive oil. Add in cornstarch/spice mix and toss together until chicken is evenly coated.
- Place chicken in one layer in air fryer basket or tray. You can cook in multiple batches if needed. Air fry for 10 minutes, tossing the basket or tray halfway through. *If using oven, bake chicken until cooked through, about 20-22 minutes.
- While chicken air fries, toss cabbage, cucumber and shredded carrots in a large bowl and mix to combine.
- Next, make your bang bang sauce: in a clean small bowl, add light mayo (or Greek yogurt), sriracha, honey and lime juice and mix to combine. Set aside.
- When chicken is cooked, remove from air fryer or oven and let cool for a few minutes.
- Prepare bowls: add ½ cup brown rice to a bowl. Layer cooked chicken chopped veggies and avocado. Drizzle bang bang sauce over your bowl and top with optional cilantro or green onions. Enjoy!
Notes
- To bake in the oven, follow the same steps, placing chicken on a parchment lined baking sheet.
- Store extra bang bang sauce in the fridge and use as a veggie dip!
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 16gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 77mgSodium: 596mgPotassium: 717mgFiber: 6gSugar: 10gVitamin A: 4722IUVitamin C: 54mgCalcium: 67mgIron: 2mg
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Nutrition Facts
Bang Bang Chicken Bowls
Amount per Serving
Calories
450
% Daily Value*
Fat
26
g
40
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
12
g
Cholesterol
77
mg
26
%
Sodium
596
mg
26
%
Potassium
717
mg
20
%
Carbohydrates
40
g
13
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
16
g
32
%
Vitamin A
4722
IU
94
%
Vitamin C
54
mg
65
%
Calcium
67
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
I want to make this. Sounds so delish
I wasn’t sure how the cabbage, cucumber, and carrot salad was going to taste with the chicken and sauce, but wow—it all worked so well together! The flavors complemented each other perfectly. We all left the table with full bellies, and it felt great knowing we had a healthy meal that was actually filling and tasted amazing.
I gave it 4 stars because the brown rice really threw my husband off. Just a heads-up if you’re new to cooking brown rice:
It takes almost an hour to cook.
It has a much different taste and texture than white rice.
If your family isn’t used to brown rice, you may want to ease into it or substitute white rice instead. Other than that, this recipe was a winner, and I’d definitely make it again!