High Protein Bang Bang Chicken Rice Bowls
Get ready to elevate your dinner game with these High Protein Bang Bang Chicken Rice Bowls! Juicy, spicy chicken meets fluffy rice, all topped off with a creamy, zesty sauce that’s sure to tantalize your taste buds. This bowl of goodness isn’t just delicious; it’s packed with protein to fuel your day!
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
📝 Ingredients
Shopping List
- 1000 g boneless skinless chicken thighs
- chilli flakes (to taste)
- 60 g fat free yogurt
- 1 Tbsp (15 ml) fresh parsley
- 2 Tsp (10 ml) lemon zest
- parsley (to taste)
- 35 g shredded/desiccated coconut
- 170 g white onion
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- garlic cloves (to taste)
- garlic powder (to taste)
- ginger powder (to taste)
- lemon juice (to taste)
- 100 g light mayo
- olive oil (to taste)
- onion powder (to taste)
- oregano (to taste)
- reduced fat butter (to taste)
- reduced sugar sweet chilli sauce (to taste)
- rice vinegar (to taste)
- salt (to taste)
- smoked paprika (to taste)
- sriracha (to taste)
- 260 g uncooked white rice
👨🍳 Instructions
- 1
Spread a light layer of bang bang sauce on the chicken before cooking.
- 2
Oven bake or air fry for 22-25 minutes at 200C/400F until crispy and golden.
- 3
Spread an extra layer of sauce once cooked.
- 4
Cook onion and garlic for 5-6 minutes until fragrant.
- 5
After adding spices and coconut, mix and cook for an additional 2-3 minutes.
- 6
After adding cooked rice, mix until well combined and fluffy.
💡 Pro Tips
- ✓Pat chicken thighs completely dry and let them air-dry for 15 minutes before seasoning to reduce surface moisture below 5%, which prevents steam formation and ensures proper Maillard browning at 400°F.technique15 minutes air-dry
- ✓Mix your mayo-yogurt sauce at a 5:3 ratio (100g mayo to 60g yogurt) and chill for 30 minutes before use because cold emulsified sauces maintain better viscosity and don't break when applied to hot protein.ingredient5:3 ratio, 30 minutes chill
- ✓Apply the initial sauce layer exactly 5 minutes before cooking so it partially dehydrates and forms a tacky coating that promotes crust formation rather than steaming the chicken.timing5 minutes before cooking
- ✓Use a wire rack over your baking sheet to elevate chicken thighs, allowing 360-degree air circulation that reduces cooking time by 3-4 minutes and prevents soggy bottoms from rendered fat pooling.equipment3-4 minutes reduction
- ✓Toast your spice blend (garlic powder, onion powder, paprika, ginger) in a dry pan for 45-60 seconds until fragrant to activate volatile oils and increase flavor intensity by approximately 30%.technique45-60 seconds, 30% intensity increase
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
Share this recipe
High Protein Bang Bang Chicken Rice Bowls
Get ready to elevate your dinner game with these High Protein Bang Bang Chicken Rice Bowls! Juicy, spicy chicken meets fluffy rice, all topped off with a creamy, zesty sauce that’s sure to tantalize your taste buds. This bowl of goodness isn’t just delicious; it’s packed with protein to fuel your day!
📝 Ingredients
Shopping List
- 1000 g boneless skinless chicken thighs
- chilli flakes (to taste)
- 60 g fat free yogurt
- 1 Tbsp (15 ml) fresh parsley
- 2 Tsp (10 ml) lemon zest
- parsley (to taste)
- 35 g shredded/desiccated coconut
- 170 g white onion
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- garlic cloves (to taste)
- garlic powder (to taste)
- ginger powder (to taste)
- lemon juice (to taste)
- 100 g light mayo
- olive oil (to taste)
- onion powder (to taste)
- oregano (to taste)
- reduced fat butter (to taste)
- reduced sugar sweet chilli sauce (to taste)
- rice vinegar (to taste)
- salt (to taste)
- smoked paprika (to taste)
- sriracha (to taste)
- 260 g uncooked white rice
👨🍳 Instructions
- 1
Spread a light layer of bang bang sauce on the chicken before cooking.
- 2
Oven bake or air fry for 22-25 minutes at 200C/400F until crispy and golden.
- 3
Spread an extra layer of sauce once cooked.
- 4
Cook onion and garlic for 5-6 minutes until fragrant.
- 5
After adding spices and coconut, mix and cook for an additional 2-3 minutes.
- 6
After adding cooked rice, mix until well combined and fluffy.
💡 Pro Tips
- ✓Pat chicken thighs completely dry and let them air-dry for 15 minutes before seasoning to reduce surface moisture below 5%, which prevents steam formation and ensures proper Maillard browning at 400°F.technique15 minutes air-dry
- ✓Mix your mayo-yogurt sauce at a 5:3 ratio (100g mayo to 60g yogurt) and chill for 30 minutes before use because cold emulsified sauces maintain better viscosity and don't break when applied to hot protein.ingredient5:3 ratio, 30 minutes chill
- ✓Apply the initial sauce layer exactly 5 minutes before cooking so it partially dehydrates and forms a tacky coating that promotes crust formation rather than steaming the chicken.timing5 minutes before cooking
- ✓Use a wire rack over your baking sheet to elevate chicken thighs, allowing 360-degree air circulation that reduces cooking time by 3-4 minutes and prevents soggy bottoms from rendered fat pooling.equipment3-4 minutes reduction
- ✓Toast your spice blend (garlic powder, onion powder, paprika, ginger) in a dry pan for 45-60 seconds until fragrant to activate volatile oils and increase flavor intensity by approximately 30%.technique45-60 seconds, 30% intensity increase