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The Boat Shed Kitchen

Bang Bang Chicken Rice Bowls

These bang bang chicken rice bowls are the perfect mix of sweet, spicy, and creamy. Tender chicken and zucchini are cooked in a bold chili-honey sauce, then served over fluffy white rice with a tangy drizzle and fresh green onion. A quick and flavorful meal you’ll crave on busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2 tbsp sweet chili sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tbsp sriracha
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • ¼ tsp black pepper
  • 1 medium zucchini diced
  • 1 tbsp olive oil
  • 2 servings cooked white rice
  • Green onion sliced (for garnish)
Creamy Sauce
  • 2 tbsp nonfat plain Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp sweet chili sauce
  • 1 tbsp sriracha

Method
 

  1. Mix sweet chili sauce, honey, rice vinegar, and sriracha in a small bowl.
  2. Season chicken with salt, garlic powder, and black pepper.
  3. Heat olive oil in a skillet. Cook chicken for 4 minutes until browned.
  4. Add zucchini and cook for 3 minutes.
  5. Pour in sauce, stir to coat chicken and zucchini, then remove from heat.
  6. Mix creamy sauce ingredients in a bowl.
  7. See full steps with tips & photos → https://theboatshedcafe.com/bang-bang-chicken-rice-bowls/

Notes

  • For extra crunch, top with toasted sesame seeds or crushed peanuts.
  • Adjust spice level by using less or more sriracha.
  • Works well with jasmine rice, brown rice, or quinoa.