Bang Bang Chicken Rice Bowls

Name: Bang Bang Chicken Rice Bowls
Total time: 25 min
Yield: 5 servings
Cuisine: American
Ingredients: 1000 g Boneless Skinless Chicken Thighs; 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; 260 g Uncooked White Rice; 20 g Reduced Fat Butter; 35 g Garlic Cloves; 170 g White Onion; 1 tsp Salt; 1 tsp Oregano; 1 tsp Parsley; 1 tsp Chilli Flakes; 35 g Shredded Coconut; 2 tsp Lemon Zest; 0.5 lemon Lemon Juice

25m

Serves 5

youtube.com

Bang Bang Chicken Rice Bowls

youtube.com

25m

Serves 5

Directions

1Slice your chicken thighs into cubes.
2Season with salt, black pepper, garlic and onion powder, smoked paprika, ginger powder and olive oil. Mix until the color changes.
3For the Bang Bang Sauce, mix light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice vinegar and fresh parsley. Mix until smooth.
4Spread chicken on a sheet pan and add a thin layer of the Bang Bang sauce.
5Oven bake or air fry for 22-25 minutes at 200C/400F until golden and crispy.
6Add a final coating of the Bang Bang sauce.
7Add butter to a pan with chopped garlic and onion.
8Cook for 5-6 minutes until soft.
9Add salt, oregano, parsley, chilli flakes and shredded coconut. Mix and cook for 2-3 minutes until fragrant.
10Add leftover cooked rice, lemon zest and lemon juice.
11Mix until perfectly fluffy.
12Serve with the Bang Bang chicken.

Ingredients

1000 g Boneless Skinless Chicken Thighs
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
260 g Uncooked White Rice
20 g Reduced Fat Butter
35 g Garlic Cloves
170 g White Onion
1 tsp Salt
1 tsp Oregano
1 tsp Parsley
1 tsp Chilli Flakes
35 g Shredded Coconut
2 tsp Lemon Zest
0.5 lemon Lemon Juice

Equipment

oven or air fryersheet panbowlwhiskpanknife

Bang Bang Chicken Rice Bowls

25m

Serves 5

youtube.com

Bang Bang Chicken Rice Bowls

youtube.com

25m

Serves 5

Directions

1Slice your chicken thighs into cubes.
2Season with salt, black pepper, garlic and onion powder, smoked paprika, ginger powder and olive oil. Mix until the color changes.
3For the Bang Bang Sauce, mix light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice vinegar and fresh parsley. Mix until smooth.
4Spread chicken on a sheet pan and add a thin layer of the Bang Bang sauce.
5Oven bake or air fry for 22-25 minutes at 200C/400F until golden and crispy.
6Add a final coating of the Bang Bang sauce.
7Add butter to a pan with chopped garlic and onion.
8Cook for 5-6 minutes until soft.
9Add salt, oregano, parsley, chilli flakes and shredded coconut. Mix and cook for 2-3 minutes until fragrant.
10Add leftover cooked rice, lemon zest and lemon juice.
11Mix until perfectly fluffy.
12Serve with the Bang Bang chicken.