Bang Bang Chicken Rice Bowls

25 mins
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 with salt, black pepper, garlic and onion powder, smoked paprika, ginger powder and olive oil. Mix until the color changes.
  5. 5Season with salt, black pepper, garlic and onion powder, smoked paprika, ginger powder and olive oil. Mix until the color changes.
  6. 6Season with salt, black pepper, garlic and onion powder, smoked paprika, ginger powder and olive oil. Mix until the color changes.
  7. 7For the Bang Bang Sauce, mix light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice vinegar and fresh parsley. Mix until smooth.
  8. 8For the Bang Bang Sauce, mix light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice vinegar and fresh parsley. Mix until smooth.
  9. 9For the Bang Bang Sauce, mix light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice vinegar and fresh parsley. Mix until smooth.
  10. 10Spread chicken on a sheet pan and add a thin layer of the Bang Bang sauce.
  11. 11Spread chicken on a sheet pan and add a thin layer of the Bang Bang sauce.
  12. 12Spread chicken on a sheet pan and add a thin layer of the Bang Bang sauce.
  13. 13Oven bake or air fry for 22-25 minutes at 200C/400F until golden and crispy.
  14. 14Oven bake or air fry for 22-25 minutes at 200C/400F until golden and crispy.
  15. 15Oven bake or air fry for 22-25 minutes at 200C/400F until golden and crispy.
  16. 16Add a final coating of the Bang Bang sauce.
  17. 17Add a final coating of the Bang Bang sauce.
  18. 18Add a final coating of the Bang Bang sauce.
  19. 19Add butter to a pan with chopped garlic and onion.
  20. 20Add butter to a pan with chopped garlic and onion.
  21. 21Add butter to a pan with chopped garlic and onion.
  22. 22Cook for 5-6 minutes until soft.
  23. 23Cook for 5-6 minutes until soft.
  24. 24Cook for 5-6 minutes until soft.
  25. 25Add salt, oregano, parsley, chilli flakes and shredded coconut. Mix and cook for 2-3 minutes until fragrant.
  26. 26Add salt, oregano, parsley, chilli flakes and shredded coconut. Mix and cook for 2-3 minutes until fragrant.
  27. 27Add salt, oregano, parsley, chilli flakes and shredded coconut. Mix and cook for 2-3 minutes until fragrant.
  28. 28Add leftover cooked rice, lemon zest and lemon juice.
  29. 29Add leftover cooked rice, lemon zest and lemon juice.
  30. 30Add leftover cooked rice, lemon zest and lemon juice.
  31. 31Mix until perfectly fluffy.
  32. 32Mix until perfectly fluffy.
  33. 33Mix until perfectly fluffy.
  34. 34Serve with the Bang Bang chicken.
  35. 35Serve with the Bang Bang chicken.
  36. 36Serve with the Bang Bang chicken.

Ingredients

  • 1000 g Boneless Skinless Chicken Thighs
  • 1000 g Boneless Skinless Chicken Thighs
  • 1000 g Boneless Skinless Chicken Thighs
  • 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
  • 1 tbsp Fresh Parsley
  • 1 tbsp Fresh Parsley
  • 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
  • 35 g Garlic Cloves
  • 35 g Garlic Cloves
  • 170 g White Onion
  • 170 g White Onion
  • 170 g White Onion
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 tsp Parsley
  • 1 tsp Parsley
  • 1 tsp Parsley
  • 1 tsp Chilli Flakes
  • 1 tsp Chilli Flakes
  • 1 tsp Chilli Flakes
  • 35 g Shredded Coconut
  • 35 g Shredded Coconut
  • 35 g Shredded 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

oven or air fryersheet panbowlwhiskpanknife