Bang Bang Chicken Rice Bowls
Serves 2
Directions
- 1Slice chicken thighs into cubes and season with salt, black pepper, garlic & onion powder, smoked paprika, ginger powder and olive oil
- 2Mix till the colour changes
- 3For the bang bang sauce, you need light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice vinegar and fresh parsley
- 4Mix till smooth
- 5Spread chicken on sheet pan
- 6Add a light layer of bang bang sauce
- 7Oven bake or air fry 22-25 mins at 200C / 400F
- 8Add more bang bang sauce
- 9Add light butter on medium heat
- 10Add chopped garlic & onion and cook 5-6 mins till softened
- 11Add extra seasoning
- 12Add shredded coconut
- 13Mix & cook 3 mins till fragrant
- 14Add leftover cooked rice and mix well
- 15Add lemon zest and lemon juice
- 16Give a final mix till fluffy
- 17Serve and enjoy
Ingredients
- 400 g Boneless Skinless Chicken Thighs, cut into cubes
- 0.6 Tsp Salt
- 0.8 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 0.8 Tsp Smoked Paprika
- 0.8 Tsp Ginger Powder
- 1.2 Tsp Olive Oil
- 40 g Light Mayo
- 24 g Fat Free Yogurt
- 20 g Reduced Sugar Sweet Chilli Sauce
- 20 g Sriracha
- 8 g Rice Vinegar
- 0.4 Tbsp Fresh Parsley, chopped
- 104 g Uncooked White Rice
- 8 g Reduced Fat Butter
- 14 g Garlic Cloves, finely chopped
- 68 g White Onion, finely chopped
- 0.4 Tsp Salt, Oregano, Parsley, Chilli Flakes
- 14 g Shredded/Desiccated Coconut
- 0.8 Tsp Lemon Zest
- 0.2 Lemon Lemon Juice
Equipment
bowlsspoonknifeovenair fryersheet panwhiskbrushpanspatulagrater
Tips
- Spread light layer of bang bang sauce on the chicken before cooking
- Oven bake or air fry 22-25 mins 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