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🥗 Salads & bowls

Bang bang chicken bowl

Creamy, spicy, crunchy, and wildly bowl-friendly

⏱️ Time estimate: about 45 minutes

Yogurt-marinated chicken gets piled over rice with charred corn, quick-pickled onion, jalapeños, feta, herby tomatoes, and a glossy bang bang sauce.

Bang bang chicken bowl with rice, corn, tomatoes, chicken, and creamy sauce

Ingredients

  • 2 skinless chicken breasts, chopped into chunks
  • 2 heaping tablespoons Greek yogurt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper
  • Olive oil

For the corn

  • 1 tin corn, drained
  • Zest of 1/2 lime

For the quick pickled onion

  • 1 red onion, thinly sliced
  • 2 tablespoons lime juice
  • Salt

For the bang bang sauce

  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • 1/2 tablespoon sweet chili sauce
  • 1 teaspoon honey
  • A good squeeze of lime juice

Suggested toppings

  • Cooked rice for 2
  • 5 slices pickled jalapeños
  • 20 grams feta, crumbled
  • Fresh coriander or parsley
  • Tomato salad made from cherry tomatoes, olive oil, parsley, salt, and pepper

Instructions

  1. Marinate the chicken. Toss the chicken with the Greek yogurt, smoked paprika, cumin, salt, and pepper. Let it sit while you prep the rest.
  2. Char the corn. Heat a little olive oil in a large nonstick pan over high heat. Add the drained corn with a pinch of salt and cook 5 to 7 minutes, mostly undisturbed, until golden and charred. Stir in the lime zest and set aside.
  3. Quick-pickle the onion. Massage the sliced red onion with the lime juice and a pinch of salt until it softens and turns bright pink.
  4. Cook the chicken. Add another drizzle of oil to the pan, lower to medium-high, and cook the chicken for 7 to 10 minutes until cooked through and browned.
  5. Make the sauce. Stir together the mayonnaise, sriracha, sweet chili sauce, honey, lime juice, salt, and pepper. Taste and adjust the heat or sweetness if you want.
  6. Build the bowls. Spoon rice into bowls, top with the chicken and corn, then finish with pickled onion, jalapeños, tomato salad, feta, herbs, and plenty of bang bang sauce.

Imported note: the original recipe says the toppings are flexible, so feel free to riff with avocado, spring onions, or whatever crunchy things are lurking in the fridge.