Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch (cornflour)
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) mayonnaise (full-fat or light)
  • 1/4 cup (60ml) sweet chili sauce
  • 2 tablespoons peanut butter (smooth)
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha (or more, to taste)
  • 2 tablespoons water (or more to thin)
  • 2 cups cooked rice (white or brown)
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cucumber, sliced
  • 1/4 cup chopped green onions (scallions)
  • 2 tablespoons sesame seeds, toasted
  • Optional: chopped peanuts, cilantro (coriander)

Instructions:

  1. In a bowl, combine chicken with soy sauce, cornstarch, ginger, garlic powder, and pepper. Mix well and set aside for at least 10 minutes.
  2. In a separate bowl, whisk together mayonnaise, sweet chili sauce, peanut butter, rice vinegar, soy sauce, honey, sesame oil, sriracha, and water until smooth. Adjust sweetness and spice to taste.
  3. Heat a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary). Cook until cooked through and slightly browned, about 5-7 minutes.
  4. Reduce heat to low. Pour the prepared Bang Bang sauce over the cooked chicken. Stir to coat evenly and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
  5. Divide the cooked rice among four bowls. Top with the Bang Bang chicken, shredded carrots, red cabbage, and cucumber slices.
  6. Garnish with green onions, sesame seeds, and chopped peanuts (if desired). Serve immediately this Bang Bang Chicken Bowl.