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Bang Bang Chicken Meal Prep - Spicy, Creamy, and Ready for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5–2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2–3 tablespoons neutral oil (avocado or canola) for pan-frying
  • For the Bang Bang Sauce: 1/2 cup mayonnaise (regular or light)
  • 1/4 cup plain Greek yogurt (adds protein and lightens it up)
  • 2–3 tablespoons sweet chili sauce
  • 1–2 tablespoons sriracha (adjust to taste)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar or lime juice
  • Pinch of salt
  • For the Sides: 3 cups cooked rice (white, jasmine, or brown), or quinoa
  • 2 cups steamed or roasted broccoli florets
  • 1 red bell pepper, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds (optional)
  • Lime wedges for serving (optional)

Method
 

  1. Cook your base: Make rice or quinoa according to package directions. Fluff and set aside to cool slightly.
  2. Prep the veggies: Steam or roast the broccoli until crisp-tender. Slice the red bell pepper and green onions.
  3. Mix the sauce: In a bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, sriracha, honey, and rice vinegar. Taste and adjust heat or sweetness. Set aside.
  4. Season the chicken: Pat chicken dry. In a large bowl, combine cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss chicken to coat evenly. Shake off excess.
  5. Pan-fry for crisp edges: Heat oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Work in batches so it crisps, not steams.
  6. Sauce it right: Transfer the cooked chicken to a large bowl. Add about two-thirds of the sauce and toss to coat. Reserve the rest for drizzling when serving.
  7. Assemble the meal prep: Divide rice among 4–5 airtight containers. Top with sauced chicken, broccoli, and bell pepper. Sprinkle with green onions and sesame seeds. Add lime wedges if using.
  8. Cool before sealing: Let containers cool for 15–20 minutes at room temperature before putting on lids. This prevents condensation and soggy textures.