Bang Bang Chicken Bowls
Sweet, spicy bang bang chicken over rice and cauliflower rice, with the sauce lightened up using Greek yogurt instead of half the mayo. Big flavor, less fat.
Method
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Heat the olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook undisturbed for 3 minutes. Flip and continue cooking until no pink remains (around 6–8 minutes total).
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While the chicken cooks, whisk together the mayo, Greek yogurt, sweet chilli sauce, ketchup, sriracha, garlic powder, and PB2 in a small bowl until fully combined.
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Once the chicken is cooked through, turn off the heat and pour around half the sauce (roughly ½ cup) over the chicken. Toss to coat.
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Build the bowls: combine white rice and cauliflower rice as the base, top with sauced chicken, and add carrots, cabbage, sesame seeds, and spring onions.
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Drizzle with remaining sauce to serve.
Nutrition Information
| Calories | 460kcal |
| Total Fat | 12g |
| Total Carbohydrates | 40g |
| Protein | 45g |
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Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and will add more juiciness and flavor, but they also contain more fat. Cook similarly until fully cooked through.
How can I make this recipe dairy-free?
Replace the Greek yogurt with a dairy-free yogurt alternative and use a dairy-free mayo to keep the lighter sauce while avoiding dairy.
What can I substitute for powdered peanut butter if I can't find PB2?
You can substitute with regular peanut butter but reduce the amount of other fats, or use peanut powder substitutes like almond or soy protein powder for a nutty flavor.
Can I prepare the bang bang sauce in advance?
Yes, the sauce can be made ahead and stored in the fridge for up to 3 days. Give it a good stir before serving.
What if my chicken starts browning too fast?
Lower the heat slightly and cook the chicken more slowly to avoid burning while ensuring it cooks through evenly.
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