Bang Bang Chicken Rice Bowls
Directions
- 1Slice chicken thighs into cubes.
- 2Season with salt, black pepper, garlic powder, onion powder, smoked paprika, ginger powder, and olive oil. Mix until the color changes.
- 3For the Bang Bang sauce: mix light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice wine vinegar, and fresh parsley until smooth.
- 4Spread chicken thighs on a sheet pan and add a thin layer of Bang Bang sauce. Oven bake or air fry for 22-25 minutes at 200°C/400°F until golden and crispy.
- 5Add a final glaze of Bang Bang sauce.
- 6Add butter to a pan with chopped garlic and onion. Cook for 5-6 minutes until softened.
- 7Add salt, oregano, parsley, chilli flakes, and shredded coconut. Mix and cook for 2-3 minutes until fragrant.
- 8Add leftover cooked rice, lemon zest and lemon juice. Mix until fluffy.
- 9Serve the rice with the Bang Bang chicken.
Ingredients
- 1000 g Boneless chicken thighs
- 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 Sweet chilli sauce
- 50 g Sriracha
- 20 g Rice vinegar
- 1 tbsp Fresh parsley
- 260 g Uncooked white rice
- 20 g Reduced fat butter
- 35 g Garlic cloves, finely chopped
- 170 g White onion, finely chopped
- 1 tsp Salt
- 1 tsp Oregano
- 1 tsp Parsley
- 1 tsp Chilli flakes
- 35 g Shredded coconut
- 2 tsp Lemon zest
- 0.5 lemon Lemon juice
Equipment
knifebaking sheetbowlwhiskpanwooden spatula