Bang Bang Chicken Rice Bowls

Name: Bang Bang Chicken Rice Bowls
Yield: 5 servings
Cuisine: American
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

Serves 5

youtube.com

Bang Bang Chicken Rice Bowls

youtube.com

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

Bang Bang Chicken Rice Bowls

Serves 5

youtube.com

Bang Bang Chicken Rice Bowls

youtube.com

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.