Bang Bang Chicken Rice Bowls

Crispy baked chicken thighs glazed in a creamy sweet-spicy bang bang sauce served over fluffy coconut-infused rice. Only 590 calories per serving and perfect for meal prepping the whole week.

download Extracted 2026-03-31

15m Prep

30m Cook

45m Total

2 Servings

high-protein bang-bang chicken rice-bowl meal-prep weight-loss sweet-spicy

Ingredients

bang bang sauce

3 tbsp light mayo
60 g fat-free yogurt
2 tbsp sweet chili sauce
1 tbsp Sriracha
1 tbsp rice vinegar
2 tbsp fresh parsley (chopped)

chicken

400 g chicken thighs (cut into cubes)
0.5 tsp salt
0.5 tsp black pepper
1 tsp garlic powder
0.5 tsp onion powder
1 tsp smoked paprika
0.5 tsp ginger powder
1 tbsp olive oil

rice

1 tbsp butter
3 cloves garlic (chopped)
0.5 whole onion (chopped)
2 tbsp shredded coconut
300 g cooked rice (cooked and leftover)
1 tsp lemon zest

Steps

1

Slice chicken thighs into cubes and season with salt, black pepper, garlic and onion powder, smoked paprika, ginger powder, and olive oil. Mix until the color changes.

~5 min
2

Make the bang bang sauce by mixing light mayo, fat-free yogurt, sweet chili sauce, Sriracha, rice vinegar, and fresh parsley until smooth.

~3 min
3

Lay chicken on a sheet pan, add a thin layer of bang bang sauce, and oven bake or air fry for 25 minutes until golden and crispy. Add a final coating of sauce.

~25 min
4

Add butter to a pan with chopped garlic and onion, cook for 5 minutes until soft. Add extra seasoning with shredded coconut and mix until fragrant.

~7 min
5

Add leftover cooked rice with lemon zest and lemon juice. Give it a final mix until perfectly fluffy.

~3 min
6

Serve the rice with the bang bang chicken on top.

~2 min

Nutrition (per serving)

590

Calories

46g

Protein

60g

Carbs

14g

Fat

Fiber

Cultural Context

Bang bang chicken draws inspiration from American-Asian fusion cuisine, combining a creamy Sriracha-mayo sauce with crispy chicken. The name refers to the bold, explosive flavor of the sweet chili and mayo combination.