Description
Discover the spicy, creamy bang bang chicken bowl with broccoli—easy, healthy, and packed with flavor. Perfect for a quick dinner!
Ingredients
Scale
- 1 lb boneless, skin‑less chicken thighs, cut into bite‑size pieces
- 1 cup broccoli florets, blanched
- 1 cup cooked jasmine rice (or quinoa for a healthier twist)
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sriracha (adjust to taste)
- 1 tsp sesame oil
- 1 tbsp mayonnaise
- 1 tsp Greek yogurt
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp toasted sesame seeds
- 2 green onions, sliced thinly
- Salt and pepper, to taste
Instructions
- Prep the broccoli. Bring a pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes until bright green. Drain and plunge into ice water to stop the cooking. Set aside.
- Marinate the chicken. In a bowl, toss chicken pieces with 1 tbsp soy sauce, 1 tsp sesame oil, salt, and pepper. Let sit for 5 minutes.
- Cook the chicken. Heat 2 tbsp vegetable oil in a large skillet over medium‑high heat. Add chicken and cook until golden and cooked through, about 6–7 minutes. Remove from skillet and set aside.
- Make the bang bang sauce. In the same skillet, reduce heat to medium. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant. Stir in mayonnaise, Greek yogurt, honey, sriracha, and rice vinegar. Cook, stirring constantly, until the sauce thickens slightly, about 2 minutes.
- Combine. Return the chicken to the skillet, toss to coat in the sauce. Add blanched broccoli and gently fold everything together. Cook for an additional minute to heat the broccoli.
- Assemble the bowl. Place a bed of jasmine rice in each serving bowl. Top with the bang bang chicken and broccoli mixture. Drizzle a little extra sesame oil if desired.
- Finish with garnishes. Sprinkle toasted sesame seeds and sliced green onions over the top for a burst of color and crunch.
- Serve immediately. Enjoy the creamy, spicy goodness while it’s hot and fresh.
Notes
- Use chicken thighs. They stay juicy and tender, even when cooked quickly.
- Blanch broccoli. This keeps the florets bright green and crisp, preventing them from turning mushy.
- Adjust heat. If you prefer a milder sauce, reduce sriracha or replace it with a milder chili paste.
- Make the sauce ahead. The flavors deepen if you let the sauce sit for 10 minutes before adding the chicken.
- Use a non‑stick skillet. It helps prevent the sauce from sticking and makes cleanup easier.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: bang bang chicken bowl with broccoli