Bang Bang Chicken Rice Bowls
Serves 5
Directions
- 1Slice the chicken thighs into cubes.
- 2Season the chicken with salt, black pepper, garlic powder, onion powder, smoked paprika, ginger powder, and olive oil.
- 3Mix the chicken until the color changes.
- 4For the Bang Bang sauce, add light mayo to a bowl.
- 5Add fat-free yogurt to the bowl.
- 6Add sweet chili sauce to the bowl.
- 7Add Sriracha to the bowl.
- 8Add rice vinegar to the bowl.
- 9Add fresh parsley to the bowl.
- 10Mix the sauce until smooth.
- 11Spread the seasoned chicken on a sheet pan.
- 12Add a thin layer of the Bang Bang sauce on the chicken.
- 13Oven bake or air fry the chicken for 22-25 minutes at 200C/400F until golden and crispy.
- 14Add a final coating of the sauce onto the cooked chicken until it is perfectly juicy and indulgent.
- 15Add light butter to a pan on medium heat.
- 16Add chopped garlic and onion to the pan.
- 17Cook for 5-6 minutes until softened.
- 18Add salt, oregano, parsley, chili flakes, and shredded coconut.
- 19Mix and cook for another 3 minutes until fragrant.
- 20Add leftover cooked rice to the pan.
- 21Mix well.
- 22Add lemon zest and lemon juice to the rice.
- 23Give it a final mix until perfectly fluffy.
- 24Serve the rice with the Bang Bang chicken.
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 (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 unit Lemon Juice
Equipment
sheet panovenair fryerpanbowlwhisktongsspatulagrater