Bang bang shrimp put this sauce on the map, but chicken is the weeknight hero it deserves. Bite-size chicken pieces sear up golden in a hot skillet, broccoli steams crisp-tender in the same pan, and everything gets tossed in a glossy bang bang sauce — light mayo, sweet chili sauce, and sriracha — until every piece shines. Thirty minutes, one pan, and a dinner with the sweet-heat punch of takeout and the protein of a meal that actually fills you up.
Why you’ll love it
- One pan, takeout-level flavor. The sauce comes together in two minutes while the skillet heats — no marinating, no dredging, no fuss.
- About 33g protein per serving (estimated), from lean chicken breast plus a full head’s worth of broccoli.
- Faster than delivery. From fridge to table in 30 minutes, with exactly one pan to wash.
- Heat is adjustable. One tablespoon of sriracha for gentle warmth, two for a real kick — the sauce is yours to tune.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp neutral oil, avocado or canola, divided
- 5 cups broccoli florets, about 1 1/4 lb
- 1/4 cup water
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger, optional but good
- 3 green onions, thinly sliced
- 1 tbsp sesame seeds
- Cooked jasmine rice, for serving, optional
Bang bang sauce
- 1/3 cup light mayonnaise
- 1/4 cup sweet chili sauce
- 1 to 2 tbsp sriracha, 1 for mild, 2 for spicy
- 1 tbsp honey
- 1 tsp rice vinegar
Equipment
A large skillet (12-inch), nonstick or well-seasoned cast iron, tongs or a spatula, and an instant-read thermometer.
Instructions
- Whisk the sauce. In a small bowl, whisk the light mayo, sweet chili sauce, sriracha, honey, and rice vinegar until completely smooth. Set aside.
- Season the chicken. Pat the chicken pieces dry with paper towels (dry chicken browns; wet chicken steams). Toss with 1/2 teaspoon of the salt, the pepper, garlic powder, and smoked paprika.
- Sear the chicken. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3 minutes, until deeply golden on one side. Flip and cook 3–4 minutes more, until golden all over and the thickest piece reads 165°F on an instant-read thermometer. Transfer to a plate.
- Steam-sauté the broccoli. Add the remaining 1 tablespoon oil to the skillet along with the broccoli, water, and remaining 1/2 teaspoon salt. Cover and cook 2 minutes, then uncover and cook 2 minutes more, stirring once, until the broccoli is bright green, crisp-tender, and the water has evaporated.
- Bring it together. Push the broccoli to the edges. Add the garlic and ginger to the center and cook 30 seconds, until fragrant. Return the chicken to the skillet, pour the bang bang sauce over everything, and toss 1–2 minutes, until the sauce is glossy, heated through, and clinging to every piece.
- Serve. Scatter with green onions and sesame seeds. Serve as-is or over jasmine rice with extra sauce spooned on top.
Doneness cues: The thickest chicken piece must read 165°F — the sear gets it there before the sauce even goes in. Broccoli is done when vividly green with a slight bite left. The finished sauce should coat and shine, not pool at the bottom of the pan.
30-Minute Bang Bang Chicken & Broccoli Skillet
Ingredients
Equipment
Method
- In a small bowl, whisk the light mayo, sweet chili sauce, sriracha, honey, and rice vinegar until completely smooth. Set aside.
- Pat the chicken pieces dry with paper towels (dry chicken browns; wet chicken steams). Toss with 1/2 teaspoon of the salt, the pepper, garlic powder, and smoked paprika.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3 minutes, until deeply golden on one side. Flip and cook 3–4 minutes more, until golden all over and the thickest piece reads 165°F on an instant-read thermometer. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the skillet along with the broccoli, water, and remaining 1/2 teaspoon salt. Cover and cook 2 minutes, then uncover and cook 2 minutes more, stirring once, until the broccoli is bright green, crisp-tender, and the water has evaporated.
- Push the broccoli to the edges. Add the garlic and ginger to the center and cook 30 seconds, until fragrant. Return the chicken to the skillet, pour the bang bang sauce over everything, and toss 1–2 minutes, until the sauce is glossy, heated through, and clinging to every piece.
- Scatter with green onions and sesame seeds. Serve as-is or over jasmine rice with extra sauce spooned on top.
Notes
Nutrition note
Protein is estimated at about 33g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Chicken thighs swap in 1:1 and stay juicier — same timing, just verify 165°F.
- Frozen broccoli: thaw completely and pat very dry first, or it will water down the sauce.
- No sweet chili sauce? Use 1/4 cup apricot preserves plus 1 teaspoon red pepper flakes as a stand-in.
- Dairy-free: the sauce is already dairy-free; just use your favorite vegan mayo.
- Low-carb: serve over cauliflower rice or in crisp lettuce cups instead of jasmine rice.
- Don’t crowd the pan. If your skillet is smaller than 12 inches, sear the chicken in two batches — crowded chicken steams instead of browning.
- Sauce too thick? Thin with a tablespoon of warm water; it loosens right up.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water for 3–4 minutes, until steaming (165°F), or microwave in 60-second bursts, stirring between. The sauce tightens as it sits; a spoonful of warm water while reheating brings the gloss back. Freezing is not recommended — mayo-based sauces can split on thawing.
Frequently asked questions
How spicy is bang bang sauce? Medium, and fully adjustable. One tablespoon of sriracha gives gentle background warmth; two gives a real kick. Start with one — you can always stir more into your own serving.
Can I use frozen broccoli? Yes. Thaw it completely and pat it very dry with paper towels before it hits the skillet, so it sautés instead of steaming and doesn’t thin the sauce.
What should I serve with it? Jasmine rice is the classic — it soaks up the extra sauce. Cauliflower rice keeps it low-carb, and it’s also great stuffed into lettuce wraps or over quinoa.
Can I make the sauce ahead? Absolutely. Whisk it up to 5 days ahead and refrigerate in a jar; give it a stir before using.
Is this gluten-free? It can be — use certified gluten-free sweet chili sauce and sriracha (most major brands are, but check labels) and serve over rice.
Can I use chicken thighs instead of breasts? Yes, 1 1/2 pounds of boneless, skinless thighs work 1:1 with the same timing. They’re more forgiving if you overshoot by a minute.
More 30-minute high-protein dinners
For another 30-minute skillet dinner, try our 30-Minute Turkey Taco Skillet. If you like sweet-heat chicken, our 25-Minute Honey Garlic Chicken & Green Beans is a weeknight staple. Craving a bowl instead? 30-Minute Teriyaki Salmon Bowls come together just as fast.