Store the rice, cooked chicken, vegetables, and sauce in separate airtight containers. Refrigerate the chicken and rice for up to 4 days, the sauce for up to 5 days, and the prepared vegetables for up to 3 days.

Reheat the chicken in a skillet over medium heat for 4 to 5 minutes, or in a 350°F (175°C) oven until it reaches 165°F (74°C). Reheat the rice with a small splash of water to prevent it from drying out. Add the vegetables and sauce after reheating.

The cooked chicken can be frozen without the sauce for up to 2 months. Cool it completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

For meal prep, prepare the sauce and vegetables up to 2 days ahead. The rice and chicken can be cooked up to 4 days ahead and stored separately. Assemble each bowl shortly before serving to keep the vegetables crisp.

Can I make Bang Bang Chicken Bowls in an air fryer?

Yes: Coat the seasoned chicken with cornstarch, spray it lightly with cooking oil, and air-fry at 400°F (200°C) for about 10 to 12 minutes. Shake the basket halfway through and confirm that the chicken reaches 165°F (74°C) before serving.

How can I make the sauce less spicy?

Use only ½ teaspoon of sriracha or leave it out completely. The sweet chili sauce will still add mild warmth and sweetness without making the bowls noticeably spicy.

Can I use frozen vegetables?

Frozen vegetables can be used, but they will have a softer texture than fresh cabbage, cucumber, and carrots. Cook and drain them well before adding them to the bowls to prevent excess moisture.

Why isn’t my chicken crispy?

The skillet may have been overcrowded, the chicken may have been too wet, or the oil may not have been hot enough. Cook in batches and allow the chicken to develop a golden crust before turning it.

Can I make these bowls without rice?

Yes: Serve the chicken and vegetables over quinoa, cauliflower rice, noodles, or chopped lettuce. Cooking times and texture will vary depending on the base you choose.