Bang Bang Chicken & Rice Bowls
#asian #dinner #chicken
Ingredients
- OTHER INGREDIENTS
- 350 g (7 2/3 cup) long grain white rice or basmati rice (uncooked amount)
- 226 g (1.88 large) carrot (peeled & cut into matchsticks)
- 281 g (2 cups) cucumber (cut into matchsticks)
- 5 radish (finely sliced)
- 2 1/2 tbsp spring onion (green leaves only, finely sliced)
- BANG BANG SAUCE
- 228 ml (1 cup) mayonnaise
- 21/2 tbsp sweet chilli sauce
- 11/4 tbsp pure maple syrup
- 11/4 tbsp fresh lime juice
- Season with black pepper
- CHICKEN
- 750 g boneless chicken thighs
- 11/4 tsp paprika
- 11/4 tsp dried chives
- 21/2 tsp soy sauce
- 11/4 tbsp brown sugar
- 11/4 tbsp garlic infused oil
- 5 tbsp bang bang sauce (see above)
Instructions
- Preheat the oven to 190°C (375°F). Line a baking tray with baking/parchment paper.
- Make the bang bang sauce by mixing the mayonnaise, sweet chilli sauce, maple syrup, lime juice and a couple of grinds of black pepper in a bowl. Taste and add a little bit more sweet chilli sauce to taste if you want it to have more kick. Place the sauce to one side.
- In a small bowl, mix the paprika, chives, soy sauce, brown sugar, garlic infused oil and the amount of bang bang sauce needed for the marinade.
- Place the chicken thighs in a large bowl. Pour over the marinade and toss until they are well coated (we used tongs to do this). Then, transfer to the baking tray - make sure the thighs are not touching.
- Bake in the oven for 30-40 minutes, until cooked through. If using bone-in chicken thighs give them an extra 15-20 minutes.
- Place the rice on to cook according to the packet instructions. We used the absorption method.
- Peel the carrots. Chop the carrots and cucumber into match sticks. Finely slice the radish and the green leaves of the spring onion/scallion.
- Remove the chicken thighs from the oven when they are golden and cooked through. Slice the chicken thighs.
- Assemble the Low FODMAP Bang Bang Chicken and Rice Bowls with cooked rice, chopped veggies, and sliced chicken thighs. Drizzle in the remaining bang bang sauce and garnish with chopped spring onion/scallion leaves. Enjoy!