Crispy oven-baked chicken, nutty brown rice, and a creamy sweet-heat yogurt sauce in one high-protein bowl.
A Takeout Favorite With a Lighter Touch
Bang bang chicken is often made with deep-fried chicken and a rich, mayonnaise-heavy sauce. This version keeps the contrast of crunchy chicken, creamy sauce, and sweet-spicy flavor while taking a lighter approach. The chicken is coated with a thin layer of cornstarch and baked until golden, while Greek yogurt forms the base of the sauce with just a small amount of light mayonnaise.
Each serving provides about 46 grams of protein, along with crunchy vegetables and fiber-rich brown rice. It works especially well for meal prep, busy weeknights, or whenever you want the flavors of a takeout favorite in a balanced bowl.
Why You’ll Love This Recipe
- Crispy without frying. A light cornstarch coating and a hot oven create browned, crunchy edges with only one tablespoon of oil for the entire batch.
- High in protein. Chicken breast and Greek yogurt provide roughly 46 grams of protein per bowl.
- Creamy sauce, lighter build. Greek yogurt replaces much of the mayonnaise while keeping the sauce thick, smooth, and glossy.
- Built for meal prep. The chicken, rice, vegetables, and sauce can be stored separately and assembled quickly.
- Colorful and crunchy. Cabbage, carrot, and cucumber bring freshness and texture, while brown rice adds fiber.
- Easy to adjust. Change the amount of sriracha to control the heat, or use one of the recipe variations below.
- Weeknight friendly. Much of the cooking is hands-off while the rice simmers and the chicken bakes.
Time Breakdown & Servings
Prep Time: 20 minutes
Cook Time: 50 minutes (the chicken bakes while the rice cooks)
Total Time: 1 hour 10 minutes
Servings: 4 bowls
Ingredients You’ll Need
- 1.5 pounds (680 g) boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon cornstarch
- 1 tablespoon avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine salt, for the chicken
- 1/4 teaspoon black pepper
- 1 cup (185 g) uncooked long-grain brown rice
- 2 cups water
- 1/4 teaspoon fine salt, for the rice
- 1/2 cup (120 g) plain nonfat Greek yogurt
- 1 tablespoon light mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
- 2 cups (180 g) shredded red cabbage
- 1 cup (110 g) shredded carrot
- 1 medium cucumber (about 200 g), thinly sliced
- 2 scallions, thinly sliced
- 2 teaspoons sesame seeds
- 1 lime, cut into wedges
Ingredient Notes & Practical Substitutions
- Chicken breast. Boneless thighs can be used for richer meat, although the calories and fat will be slightly higher. Keep the pieces evenly sized so they cook at the same rate.
- Brown rice. Jasmine or basmati rice can replace the brown rice for a softer bowl. Follow the package directions for the correct water ratio and cooking time.
- Greek yogurt. Plain, unsweetened Greek-style yogurt works well. For a dairy-free sauce, use a thick unsweetened plant-based yogurt, keeping in mind that the finished sauce may be slightly thinner.
- Sweet chili sauce. This contributes most of the sugar in the bowl. A reduced-sugar version can be used, or reduce the amount to 2 tablespoons and add a teaspoon of lime juice.
- Cornstarch. Arrowroot powder can be substituted one-for-one for a similarly light coating.
Kitchen Tools You’ll Need
Nothing fancy is required for this bowl, just these basics.
- Rimmed baking sheet and parchment paper
- Medium saucepan with a tight lid
- Large mixing bowl
- Small bowl and whisk
- Chef’s knife and cutting board
- Box grater
- Instant-read thermometer
Step-by-Step Instructions
- Cook the rice. Rinse the rice under cool water for 30 seconds. Add it to the saucepan with the 2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce the heat to low, cover, and simmer for 40 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
- Heat the oven. While the rice cooks, preheat the oven to 425°F (220°C). Line the baking sheet with parchment.
- Season the chicken. Pat the chicken cubes dry with paper towels. Toss them with cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated. Drizzle in the avocado oil and toss again. The chicken should be lightly dusted rather than coated in a thick paste.
- Bake until crisp. Arrange the chicken in a single layer, leaving space between the pieces. Bake for 10 minutes, flip, then bake for another 8 to 10 minutes. The edges should be golden, and the thickest piece should reach 165°F (74°C).
- Whisk the sauce. Combine the Greek yogurt, light mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a small bowl. Whisk until smooth. Add more sriracha, one teaspoon at a time, if you prefer more heat.
- Prep the toppings. Shred the cabbage and carrot, slice the cucumber into thin half-moons, and slice the scallions. Cut the lime into wedges.
- Coat the chicken. Let the chicken rest for 2 minutes. Transfer it to a clean bowl and toss with about half of the sauce. Keep the remaining sauce for drizzling.
- Build the bowls. Divide the rice between four bowls, using about 3/4 cup per bowl. Arrange the cabbage, carrot, and cucumber alongside the rice, then add the chicken. Drizzle with the remaining sauce and finish with sesame seeds, scallions, and a lime wedge.
Expert Tips for Best Results
- Dry the chicken well. Excess surface moisture can make the cornstarch coating gummy rather than crisp.
- Use a hot, uncrowded pan. Pieces that touch can steam instead of browning. Use two baking sheets if necessary.
- Sauce at the last minute. Toss the chicken with sauce immediately before serving to preserve as much crunch as possible.
- Cut evenly. One-inch pieces cook at a similar rate, helping prevent both dry and undercooked pieces.
- Rest the rice covered. The 10-minute covered rest allows the grains to finish cooking and helps keep them fluffy.
Common Mistakes To Avoid
- Skipping the thermometer. Chicken breast can dry out quickly, so check the thickest piece around the 18-minute mark.
- Lifting the rice lid. Opening the saucepan releases steam and may leave the rice undercooked.
- Using too much oil. More than one tablespoon can make the coating heavier and greasy rather than crisp.
- Saucing everything early. Keeping some sauce aside for serving helps protect the chicken’s crisp coating.
- Forgetting to taste the sauce. Sweet chili sauce and sriracha vary in sweetness and heat, so adjust the sauce before coating the chicken.
Recipe Variations
- Ground chicken rice bowl. Brown 1.5 pounds of lean ground chicken in a skillet with the same seasonings, then combine it with the sauce. This version cooks faster, although the nutrition will change.
- Shredded chicken bowls. Poach or roast the chicken, shred it, and mix it with the sauce for a softer, saucier bowl that works well for meal prep.
- Crispy rice bowl. Press leftover cooked rice into a nonstick skillet with a teaspoon of oil. Cook without disturbing until the bottom turns golden, then add the chicken.
- Lower-carb bowl. Replace the brown rice with cauliflower rice and increase the cucumber and cabbage.
- Air fryer version. Cook the coated chicken at 400°F (200°C) for 10 to 12 minutes, shaking the basket halfway through.
What to Serve With This Dish
- Steamed or lightly salted edamame
- A quick sesame cucumber salad
- Steamed broccoli with a squeeze of lime
- Miso soup for a lighter takeout-style spread
- Sliced avocado on the side
Storage & Reheating Guide
Store: Keep the chicken, rice, vegetables, and sauce in separate airtight containers in the refrigerator for up to 4 days.
Reheating: Warm the rice and chicken in the microwave or in a 375°F (190°C) oven until heated through. Add the cold vegetables and sauce afterward.
Estimated Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 515 |
| Protein | 46 g |
| Carbs | 55 g |
| Fat | 11 g |
| Fiber | 4 g |
| Sugar | 12 g |
Nutrition information is an estimate based on standard ingredient values for one of four servings and may vary by brand and portion size.
Frequently Asked Questions
- Can I make this bowl ahead of time?Yes. Prepare the components up to 4 days ahead and store them separately. Assemble the bowls and add the sauce just before eating.
- How spicy is it?The bowl has a mild-to-medium level of heat. Use 2 teaspoons of sriracha for a gentler version, or increase it for more spice.
- Can I freeze the chicken?Yes. Freeze the baked chicken without sauce for up to 2 months. Reheat it in the oven to restore some crispness, then add the sauce.
- Is it gluten-free?It can be. Check the labels on your sweet chili sauce and sriracha because formulas vary between brands.
- What if I do not have an oven?Use an air fryer, or pan-sear the coated chicken in a nonstick skillet over medium-high heat for 8 to 10 minutes, turning occasionally.
Conclusion
This bang bang chicken rice bowl brings together crisp chicken, creamy sweet-spicy sauce, brown rice, and fresh vegetables in one satisfying meal. The baked chicken keeps the preparation lighter without losing the crunchy texture that makes bang bang chicken so appealing. With the components stored separately, it also makes an easy option for meal-prep lunches throughout the week.