Bang Bang Chicken Rice Bowls

Serves 5
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Directions

  1. 1Slice your chicken thighs into cubes.
  2. 2Slice your chicken thighs into cubes.
  3. 3Slice your chicken thighs into cubes.
  4. 4Season chicken with salt.
  5. 5Season chicken with salt.
  6. 6Season chicken with salt.
  7. 7Season chicken with black pepper.
  8. 8Season chicken with black pepper.
  9. 9Season chicken with black pepper.
  10. 10Season chicken with garlic powder.
  11. 11Season chicken with garlic powder.
  12. 12Season chicken with garlic powder.
  13. 13Season chicken with onion powder.
  14. 14Season chicken with onion powder.
  15. 15Season chicken with onion powder.
  16. 16Season chicken with smoked paprika.
  17. 17Season chicken with smoked paprika.
  18. 18Season chicken with smoked paprika.
  19. 19Season chicken with ginger powder.
  20. 20Season chicken with ginger powder.
  21. 21Season chicken with ginger powder.
  22. 22Add olive oil to the chicken.
  23. 23Add olive oil to the chicken.
  24. 24Add olive oil to the chicken.
  25. 25Mix the chicken until the color changes.
  26. 26Mix the chicken until the color changes.
  27. 27Mix the chicken until the color changes.
  28. 28For the Bang Bang Sauce, combine light mayo in a bowl.
  29. 29For the Bang Bang Sauce, combine light mayo in a bowl.
  30. 30For the Bang Bang Sauce, combine light mayo in a bowl.
  31. 31Add fat-free yogurt to the sauce.
  32. 32Add fat-free yogurt to the sauce.
  33. 33Add fat-free yogurt to the sauce.
  34. 34Add sweet chilli sauce to the sauce.
  35. 35Add sweet chilli sauce to the sauce.
  36. 36Add sweet chilli sauce to the sauce.
  37. 37Add Sriracha to the sauce.
  38. 38Add Sriracha to the sauce.
  39. 39Add Sriracha to the sauce.
  40. 40Add rice vinegar to the sauce.
  41. 41Add rice vinegar to the sauce.
  42. 42Add rice vinegar to the sauce.
  43. 43Add fresh parsley to the sauce.
  44. 44Add fresh parsley to the sauce.
  45. 45Add fresh parsley to the sauce.
  46. 46Mix the sauce until smooth.
  47. 47Mix the sauce until smooth.
  48. 48Mix the sauce until smooth.
  49. 49Spread the seasoned chicken on a sheet pan lined with baking paper.
  50. 50Spread the seasoned chicken on a sheet pan lined with baking paper.
  51. 51Spread the seasoned chicken on a sheet pan lined with baking paper.
  52. 52Add a light layer of Bang Bang Sauce over the chicken.
  53. 53Add a light layer of Bang Bang Sauce over the chicken.
  54. 54Add a light layer of Bang Bang Sauce over the chicken.
  55. 55Oven bake or air fry for 22-25 minutes at 200°C / 400°F until golden and crispy.
  56. 56Oven bake or air fry for 22-25 minutes at 200°C / 400°F until golden and crispy.
  57. 57Oven bake or air fry for 22-25 minutes at 200°C / 400°F until golden and crispy.
  58. 58Add a final coating of the Bang Bang Sauce to the cooked chicken until perfectly juicy and indulgent.
  59. 59Add a final coating of the Bang Bang Sauce to the cooked chicken until perfectly juicy and indulgent.
  60. 60Add a final coating of the Bang Bang Sauce to the cooked chicken until perfectly juicy and indulgent.
  61. 61Add light butter to a pan on medium heat.
  62. 62Add light butter to a pan on medium heat.
  63. 63Add light butter to a pan on medium heat.
  64. 64Add chopped garlic and onion to the pan.
  65. 65Add chopped garlic and onion to the pan.
  66. 66Add chopped garlic and onion to the pan.
  67. 67Cook for 5-6 minutes until softened.
  68. 68Cook for 5-6 minutes until softened.
  69. 69Cook for 5-6 minutes until softened.
  70. 70Add extra seasoning: salt, oregano, parsley, and chilli flakes to the pan.
  71. 71Add extra seasoning: salt, oregano, parsley, and chilli flakes to the pan.
  72. 72Add extra seasoning: salt, oregano, parsley, and chilli flakes to the pan.
  73. 73Add shredded coconut to the pan.
  74. 74Add shredded coconut to the pan.
  75. 75Add shredded coconut to the pan.
  76. 76Mix and cook for 3 minutes until fragrant.
  77. 77Mix and cook for 3 minutes until fragrant.
  78. 78Mix and cook for 3 minutes until fragrant.
  79. 79Add leftover cooked rice to the pan.
  80. 80Add leftover cooked rice to the pan.
  81. 81Add leftover cooked rice to the pan.
  82. 82Mix well.
  83. 83Mix well.
  84. 84Mix well.
  85. 85Add lemon zest to the rice.
  86. 86Add lemon zest to the rice.
  87. 87Add lemon zest to the rice.
  88. 88Add lemon juice to the rice.
  89. 89Add lemon juice to the rice.
  90. 90Add lemon juice to the rice.
  91. 91Give the rice a final mix until perfectly fluffy.
  92. 92Give the rice a final mix until perfectly fluffy.
  93. 93Give the rice a final mix until perfectly fluffy.
  94. 94Serve the cooked rice in meal prep containers.
  95. 95Serve the cooked rice in meal prep containers.
  96. 96Serve the cooked rice in meal prep containers.
  97. 97Serve the Bang Bang Chicken with the rice.
  98. 98Serve the Bang Bang Chicken with the rice.
  99. 99Serve the Bang Bang Chicken with the rice.

Ingredients

  • 1000 g Boneless Skinless Chicken Thighs, cut into cubes
  • 1000 g Boneless Skinless Chicken Thighs, cut into cubes
  • 1000 g Boneless Skinless Chicken Thighs, cut into cubes
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 2 Tsp Black Pepper
  • 2 Tsp Black Pepper
  • 2 Tsp Black Pepper
  • 2.5 Tsp Garlic Powder
  • 2.5 Tsp Garlic Powder
  • 2.5 Tsp Garlic Powder
  • 2.5 Tsp Onion Powder
  • 2.5 Tsp Onion Powder
  • 2.5 Tsp Onion Powder
  • 2 Tsp Smoked Paprika
  • 2 Tsp Smoked Paprika
  • 2 Tsp Smoked Paprika
  • 2 Tsp Ginger Powder
  • 2 Tsp Ginger Powder
  • 2 Tsp Ginger Powder
  • 3 Tsp Olive Oil
  • 3 Tsp Olive Oil
  • 3 Tsp Olive Oil
  • 100 g Light Mayo
  • 100 g Light Mayo
  • 100 g Light Mayo
  • 60 g Fat Free Yogurt
  • 60 g Fat Free Yogurt
  • 60 g Fat Free Yogurt
  • 50 g Reduced Sugar Sweet Chilli Sauce
  • 50 g Reduced Sugar Sweet Chilli Sauce
  • 50 g Reduced Sugar Sweet Chilli Sauce
  • 50 g Sriracha
  • 50 g Sriracha
  • 50 g Sriracha
  • 20 g Rice Vinegar
  • 20 g Rice Vinegar
  • 20 g Rice Vinegar
  • 1 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Parsley, chopped
  • 260 g Uncooked White Rice
  • 260 g Uncooked White Rice
  • 260 g Uncooked White Rice
  • 20 g Reduced Fat Butter
  • 20 g Reduced Fat Butter
  • 20 g Reduced Fat Butter
  • 35 g Garlic Cloves, finely chopped
  • 35 g Garlic Cloves, finely chopped
  • 35 g Garlic Cloves, finely chopped
  • 170 g White Onion, finely chopped
  • 170 g White Onion, finely chopped
  • 170 g White Onion, finely chopped
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • Oregano
  • Oregano
  • Oregano
  • Parsley
  • Parsley
  • Parsley
  • Chilli Flakes
  • Chilli Flakes
  • Chilli Flakes
  • 35 g Shredded/Desiccated Coconut
  • 35 g Shredded/Desiccated Coconut
  • 35 g Shredded/Desiccated Coconut
  • 2 Tsp Lemon Zest
  • 2 Tsp Lemon Zest
  • 2 Tsp Lemon Zest
  • 0.5 Lemon Lemon Juice
  • 0.5 Lemon Lemon Juice
  • 0.5 Lemon Lemon Juice

Equipment

Sheet PanWhiskBasting BrushPanWooden SpoonGrater