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Bang Bang Chicken Meal Prep Bowls feature crispy air-fried chicken tossed in a creamy sweet chili sauce, served over rice with edamame for an easy, high-protein lunch that holds up throughout the week.
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In a large bowl, season the cubed chicken with garlic powder and onion powder.
In a separate small bowl, whisk the eggs, then pour them over the seasoned chicken and mix to coat.
Add the panko breadcrumbs to the chicken and toss until every piece is evenly coated.
Spray your air fryer basket with avocado oil spray. Place the coated chicken in the basket in a single layer, working in batches if necessary.
Air fry at 400°F (200°C) for 15-20 minutes, or until the chicken is golden brown, crispy, and cooked through.
While the chicken cooks, prepare the sauce. In a medium bowl, combine the mayonnaise, sweet chili sauce, and honey.
Whisk the sauce until smooth and fully combined.
To assemble the meal prep bowls, divide the cooked rice among your containers.
Top the rice with the cooked chicken and a portion of edamame.
Drizzle the bang bang sauce over the chicken and garnish with chopped green onions before serving.
Written automatically by CookOS, not by the creator.
Store assembled bowls in airtight containers for up to 4 days; reheat chicken in the microwave for 2–3 minutes, and add sauce just before eating to preserve crispness.
air fryer
Written automatically by CookOS, not by the creator.
Yes, but increase air fry time by 5–10 minutes to ensure they reach 165°F internally, as thighs are thicker and take longer to cook through.
Store in airtight containers for up to 4 days. Reheat in the microwave for 2–3 minutes, or eat cold; add sauce just before eating to keep chicken crispy.
Yes, mix mayonnaise, sweet chili sauce, and honey up to 3 days in advance and store in an airtight container in the refrigerator.
Ensure each piece is in a single layer with space between them; crowding the basket traps steam. If needed, air fry an additional 3–5 minutes until golden brown.
Not as written because of panko breadcrumbs, but you can substitute gluten-free panko (1:1 ratio) and use gluten-free sweet chili sauce.
