1 pound boneless, skinless chicken breasts

1 cup cooked jasmine rice

1 cup broccoli florets

1 cup shredded carrots

1 red bell pepper, sliced

2 green onions, chopped

1 tablespoon vegetable oil

Salt and pepper to taste

1/2 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 teaspoon garlic powder

1 teaspoon sesame oil

1 tablespoon sesame seeds (for garnish)

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Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6–8 minutes.
Steam or blanch the broccoli florets until tender but still bright green.
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, garlic powder, and sesame oil to create the Bang Bang sauce.
Toss the cooked chicken with half of the sauce until evenly coated.
Assemble the bowls by placing cooked jasmine rice on the bottom. Top with chicken, broccoli, shredded carrots, and sliced red bell pepper.
Drizzle remaining sauce over the bowls and garnish with chopped green onions and sesame seeds.
Serve immediately while warm.

Adjust spice level by increasing or reducing sriracha.

Substitute chicken with shrimp or tofu for variation.

For a lighter option, use Greek yogurt instead of mayonnaise.

Can be made gluten-free by ensuring sauces used are gluten-free.

Store leftovers in the refrigerator for up to 3 days.