Bang Bang Chicken Rice Bowl Recipe

Bang Bang Chicken Rice

Chicken & Seasoning

• 900g (1.9lb) – Chicken thigh, boneless & skinless, diced
• 2 tsp (8g) – Onion powder
• 2 tsp (8g) – Garlic powder
• 2 tsp (8g) – Smoked paprika
• ¼ tsp (0.2g) – Chili powder
• Salt & pepper, to taste

Bang Bang Sauce

• ⅓ cup (80g) – Mayonnaise
• 100g (3.5oz) – High-protein yogurt
• ½ cup (125ml) – Sweet chilli sauce
• ¼ cup (60g) – Sriracha mayonnaise
• 1 – Lime, zest & juice
• Salt & pepper, to taste

Fragrant Rice

• 1 tbsp (14g) – Unsalted butter
• 2 –Garlic cloves, grated
• 300g (10.5oz) – Jasmine rice, washed
• 550ml (550g) – Chicken stock
• 2 –Lime leaves or bay leaves
• 1 –Spring onion (scallion), to garnish
• Salt, to taste

1. In a bowl, combine all Bang Bang sauce ingredients until smooth. Reserve about one-third of the sauce to drizzle over the finished dish.
2. Toss the diced chicken with onion powder, garlic powder, smoked paprika, chili powder, salt, and pepper. Spread the chicken in a single layer on a parchment-lined baking sheet. Coat with two-thirds of the sauce and lightly spray or brush with oil.
3. Roast in a preheated oven at 200°C (400°F) for about 25 minutes, or until golden and cooked through. Alternatively, air fry at 200°C (400°F) for 20–22 minutes, shaking or turning halfway.
4. For the rice: melt butter in a saucepan over medium heat, add grated garlic and cook briefly until fragrant. Add washed jasmine rice, chicken stock, lime leaf, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 12 minutes. Turn off the heat and let sit, covered, for 4 minutes. Fluff with a fork.
5. Portion rice and chicken into five meal-prep containers. Garnish the rice with sliced spring onion. Store chilled and add reserved sauce when serving.
6. Storage: keep refrigerated for up to 4 days or freeze for up to 4 months. Thaw overnight in the refrigerator before reheating. Reheat in a microwave in short bursts, stirring between intervals, until heated through.