Why You’ll Love This Recipe
This recipe is sure to be a fast favorite in your meal prep or weeknight dinner rotation! It’s incredibly flavorful and is craveable like takeout, but with 38 grams protein and 5 grams fiber.
Get ready for your next meal prep or weeknight dinner recipe obsession with these Bang Bang Ground Chicken Bowls! I absolutely love the umami of the ground chicken and pan sauce paired up with the cool crisp veggies and topped off with a creamy, sweet-and-spicy sauce. It’s definitely craveable! And while these bowls have a hint of spice thanks to sriracha sauce, I wouldn’t call them spicy – I just call them delicious (and I bet your kiddos will agree too). The most complicated part of this meal is measuring out the sauces, but if you can handle that, it’s a quick and easy meal that comes together quickly and is perfect for weeknights or meal prep.
What is Bang Bang Chicken?
Bang bang chicken has its roots in Sichuan street food, with the “bang” referring to the word for stick, which would be used to tenderize meat and pound it into shreds. It morphed into an American favorite after Bonefish Grill debuted their Bang Bang shrimp – basically fried shrimp with a sauce made from mayonnaise and sweet chili sauce. So, while this recipe name has Chinese roots, it’s really a bastardized American version centered around a mayo-based sauce that is a far cry from actual bang bang chicken but just tastes really good. If you want to try something more authentic, check out this recipe from The Woks of Life or this one from Red House Spice.
tips to
Meal Prep this Recipe
This recipe works great for meal prep! That said, how you pack it into containers will make all the difference between perfectly reheated (or not reheated) components and sizzling cucumbers. The Rubbermaid Brilliance 3.2 Cup container with removable tray is the perfect solution!
I added the edamame, carrots, and cucumbers to the removable tray and on the other side of the container, I layered in the rice and chicken. The Bang Bang sauce got its own dressing container.
To reheat, I removed the dressing container and tray with the veggies, put the lid back on with vent flips popped up, and microwaved it for about 45 seconds. I then added the veggies in and heated it for another 15 seconds before drizzling with the Bang Bang sauce and digging in.
Ingredients and Substitutions
Here’s what you’ll need to recreate this Bang Bang Ground Chicken Bowls recipe:
- Ground chicken – I opted for an extra lean ground chicken here (98%), but anything 90/10 or leaner will work. Ground turkey or ground pork would also be great options!
- Rice – I added MFP barcodes for this recipe both with and without rice so you can play around with what works for your nutritional needs.
- Edamame – Find this shelled stuff in the freezer section where it’ll either be labeled shelled edamame or mukimame. I love adding edamame to bowl recipes because it’s packed with protein and fiber.
- Cucumber – A nice cooling, crunchy element in this bowl. You can slice them with a mandolin like I did or chop them up.
- Carrots – I opted for the pre-cut matchstick carrots to make prep faster.
- Green onions – Totally optional, but a nice little flavor pop on top.
- Sesame seeds – Another optional topper, but they look pretty and taste good.
Now, the sauces are the money makers for this recipe. While there are 2 different sauces to prep, they come together quickly and if you like to make Asian-inspired recipes, you probably have the ingredients in your pantry or fridge already. Oh and the sauce for the chicken? Just dump all the ingredients into a mason jar with a leak-proof lid and give it a good shake. No need to fuss with anything more complicated. Here’s what you’ll need for the chicken pan sauce:
- Soy sauce
- Brown sugar
- Ginger
- Sriracha sauce
- Sesame oil
- Cornstarch
- Spices – I added smoked paprika and garlic powder
serve it with:
Bang Bang Sauce
This is a ridiculously easy sauce that brings the dish together. It’s got a spicy sweet vibe going on, but feels cool and creamy over the chicken. Just whisk together light mayo, sweet chili sauce, sriracha sauce, and rice vinegar.
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Bang Bang Chicken Bowls
Ingredients
- 1 lb 98% lean ground chicken, 454 grams
- 2/3 cup jasmine rice, prepared according to package directions, 121 grams
- 10 oz frozen shelled edamame, thawed, 283 grams
- 3 mini cucumbers, sliced, 200 grams
- 1 1/4 cup matchstick carrots, 85 grams
- 1/2 tbsp olive oil, 7 mL
- chopped green onions and sesame seeds for topping
Chicken Pan Sauce
- 5 tbsp low sodium soy sauce, 75 mL
- 1 tbsp water, 15 mL
- 1 tbsp brown sugar, 12 grams
- 1 tbsp fresh ground ginger, 8 grams
- 1 tbsp sriracha sauce, 15 mL
- 1/2 tbsp sesame oil, 7 mL
- 1/2 tbsp cornstarch, 4 grams
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Bang Bang Sauce
- 5 tbsp Duke's Light Mayonnaise, 75 grams
- 2 tbsp sweet chili sauce, 1 fl oz
- 1 tbsp rice vinegar, 15 mL
- 1/2 tbsp sriracha sauce, 7 mL
Instructions
- Add all sauce for chicken ingredients to a tight sealing jar and shake until combined. Set aside.
- Add 5 tbsp Duke's Light Mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp rice vinegar, and 1/2 tbsp sriracha sauce to a bowl and whisk until combined. Set aside in refrigerator.
- In a large skillet, heat 1/2 tbsp olive oil over medium high heat. Once hot, add 1 lb 98% lean ground chicken and break apart with a spatula as it cooks. Once the chicken is mostly cooked through (but some spots of pink remain), add the sauce for the chicken. Continue cooking and stirring until the chicken cooks through.
- To serve, add to a bowl 2/3 cup jasmine rice, prepared according to package directions, prepared chicken, 10 oz frozen shelled edamame, thawed, 3 mini cucumbers, sliced, 1 1/4 cup matchstick carrots, and chopped green onions and sesame seeds for topping.
Tips & Tricks
Nutrition Information
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