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Ground Chicken Bang Bang Rice Bowls - Easy, Creamy, and Bold

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Bang Bang sauce: 1/2 cup mayonnaise (regular or light)
  • 2–3 tablespoons sweet chili sauce
  • 1–2 teaspoons sriracha (adjust to taste)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar or lime juice
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • For the bowls: 1 pound ground chicken
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional but great)
  • 1 red bell pepper, diced
  • 1 cup shredded carrots or matchstick carrots
  • 3 cups cooked rice (jasmine, basmati, or brown rice)
  • 2 green onions, thinly sliced
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • Salt and black pepper to taste
  • For serving (optional but delicious): Cucumber slices or shredded cabbage
  • Fresh cilantro
  • Lime wedges
  • Toasted sesame seeds
  • Crushed peanuts or cashews

Method
 

  1. Cook the rice. If you don’t have leftover rice, start a pot now. Fluff it when done and keep warm. Day-old rice also works great for texture.
  2. Make the Bang Bang sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and a pinch of salt. Taste and adjust heat and sweetness. Set aside.
  3. Sauté aromatics. Heat oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and ginger, cooking 30 seconds until fragrant.
  4. Brown the chicken. Add ground chicken, breaking it up with a spoon. Season with a pinch of salt and pepper. Cook 5–7 minutes until no longer pink and lightly browned in spots.
  5. Add veggies. Stir in bell pepper and carrots. Cook 3–4 minutes until crisp-tender. Add soy sauce and sesame oil, tossing to coat. Turn heat to low.
  6. Sauce it up. Pour about two-thirds of the Bang Bang sauce over the chicken mixture. Stir until everything is well coated and glossy. If you like it saucier, add more. Reserve a little for drizzling on top.
  7. Assemble the bowls. Divide rice among bowls. Spoon the bang bang chicken over the rice. Top with green onions, cucumber or cabbage, cilantro, sesame seeds, and nuts if using. Drizzle with remaining sauce and a squeeze of lime.
  8. Serve. Taste and adjust with extra soy sauce, sriracha, or lime as needed. Enjoy warm.