Bang Bang Chicken Rice Bowls
Serves 5
Directions
- 1Slice your chicken thighs into cubes.
- 2Season with salt.
- 3Add black pepper.
- 4Add garlic and onion powder.
- 5Add smoked paprika.
- 6Add ginger powder.
- 7Add olive oil.
- 8Mix till the color changes.
- 9Add light mayo to a bowl for the Bang Bang sauce.
- 10Add fat free yogurt.
- 11Add sweet chilli sauce.
- 12Add Sriracha.
- 13Add rice vinegar.
- 14Add fresh parsley.
- 15Mix till smooth.
- 16Spread chicken on a sheet pan.
- 17Add a light layer of bang bang sauce.
- 18Oven bake or air fry for 22-25 minutes at 200C / 400F.
- 19Final glaze with more bang bang sauce.
- 20Add butter on medium heat.
- 21Add chopped garlic and onion.
- 22Cook 5-6 mins till softened.
- 23Add extra seasoning: salt, oregano, parsley, chilli flakes.
- 24Add shredded coconut.
- 25Mix & cook 3 mins till fragrant.
- 26Add leftover cooked rice.
- 27Mix well.
- 28Add lemon zest & lemon juice.
- 29Mix for a fluffy texture.
Ingredients
- 1000 g boneless skinless chicken thighs, cut into cubes
- 1.5 Tsp salt
- 2 Tsp black pepper
- 2.5 Tsp garlic powder
- 2.5 Tsp onion powder
- 2 Tsp smoked paprika
- 2 Tsp ginger powder
- 3 Tsp olive oil
- 100 g light mayo
- 60 g fat free yogurt
- 50 g reduced sugar sweet chilli sauce
- 50 g Sriracha
- 20 g rice vinegar
- 1 Tbsp fresh parsley, chopped
- 260 g uncooked white rice (use cooked or leftover cooked rice)
- 20 g reduced fat butter
- 35 g garlic cloves, finely chopped
- 170 g white onion, finely chopped
- 1 Tsp salt, oregano, parsley, chilli flakes
- 35 g shredded/desiccated coconut
- 2 Tsp lemon zest
- 0.5 Lemon lemon juice
Tips
- Spread a light layer of bang bang sauce on the chicken before cooking.
- Oven bake or air fry for 22-25 minutes at 200C/400F till crispy & golden.
- Spread extra sauce layer once cooked!
- Cook onion & garlic for 5-6 mins till fragrant.
- After adding spices & coconut, mix and cook further 2-3 mins.
- After adding cooked rice, mix till well combined & fluffy.
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