Description
Delicious and crispy Bang Bang chicken served over steamed rice with fresh avocado, cherry tomatoes, and cucumber slices, all drizzled with a creamy Bang Bang sauce. These rice bowls are bursting with flavor and make a satisfying meal.
Ingredients
Units
Scale
Bang Bang Sauce:
- 1/3 cup avocado oil mayonnaise or plain Greek yogurt
- 4 Tbsp sweet chili sauce
- 1 Tbsp honey
- 2 tsp sriracha or gochujang sauce
Bang Bang Chicken:
- 1 pound boneless skinless chicken thighs or breasts chopped into 2-inch chunks
- 1 large egg
- 1 Tbsp milk or water
- 1/3 cup gluten-free all-purpose flour or all-purpose flour
- 1/3 cup tapioca flour or potato starch
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 4 to 5 Tbsp avocado oil for frying as needed
For the Bowls:
- 3 to 4 cups steamed brown rice or white rice
- 1 to 2 large ripe avocados, sliced
- 1 cup cherry tomatoes
- 1/2 cucumber, thinly sliced*
Instructions
- Make the Bang Bang Sauce: Mix all sauce ingredients in a small bowl until combined. Refrigerate until ready to serve.
- Make the Sides for the Bowls: Prepare rice, veggies, and other toppings.
- Prepare the Crispy Chicken: Chop chicken, coat in egg and milk, then flour mixture. Fry until golden brown and cooked through.
- Make Chicken and Rice Bowls: Add rice, toppings, crispy chicken to a bowl. Drizzle with Bang Bang sauce and enjoy!
Notes
- You can also make a batch of Asian Cucumber Salad to spruce up the bowls with more spunk and flavor.
Nutrition
- Serving Size: 1 Bowl
- Calories: 450
- Sugar: 9g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 100mg
