Bang Bang Chicken Rice Bowls

High-protein, low-calorie chicken rice bowls featuring juicy spiced chicken thighs coated in a creamy-spicy bang bang sauce, served over fragrant lemon garlic herb coconut rice. Only 595 calories per serving — perfect for meal prep.

smart_display Published 2026-02-16 download Extracted 2026-04-04

10m Prep

25m Cook

35m Total

5 Servings

high-protein low-calorie meal-prep chicken rice-bowl fusion bang-bang coconut-rice weight-loss air-fryer oven-bake spicy

Ingredients

Bang Bang Sauce

100 g light mayo
60 g fat-free yogurt
50 g reduced sugar sweet chilli sauce
50 g sriracha
20 g rice vinegar
1 tbsp fresh parsley (chopped)

Chicken Marinade

1000 g boneless skinless chicken thighs (cut into cubes)
1.5 tsp salt
2 tsp black pepper
2.5 tsp garlic powder
2.5 tsp onion powder
2 tsp smoked paprika
2 tsp ginger powder
3 tsp olive oil

Lemon Garlic Herb Coconut Rice

260 g uncooked white rice (cooked or use leftover cooked rice)
20 g reduced fat butter
35 g garlic cloves (finely chopped)
170 g white onion (finely chopped)
1 tsp salt
1 tsp dried oregano
1 tsp dried parsley
1 tsp chilli flakes optional
35 g shredded desiccated coconut
2 tsp lemon zest
0.5 lemon lemon juice (freshly squeezed)

Steps

1

Divide the lemon garlic herb coconut rice into bowls. Top with the bang bang chicken. Serve immediately or portion into meal prep containers.

Tip: Store in the fridge for up to 4–5 days. Reheat chicken in the air fryer to restore crispiness.

~2 min

Bang Bang Sauce

1

Combine light mayo, fat-free yogurt, sweet chilli sauce, sriracha, rice vinegar, and chopped fresh parsley. Mix until smooth.

~3 min
2

Once cooked, coat the chicken with a final layer of bang bang sauce for extra juiciness and flavor.

~1 min

Chicken Marinade

1

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

Tip: Mix thoroughly so the spices coat every piece of chicken for maximum flavor.

~5 min
2

Lay the seasoned chicken cubes on a sheet pan or in the air fryer basket. Spread a thin layer of bang bang sauce over the top before cooking.

~2 min
3

Oven bake or air fry at 200°C / 400°F for 22–25 minutes until golden and crispy.

Tip: Check at 22 minutes — thighs cut small may cook faster.

~25 min

Lemon Garlic Herb Coconut Rice

1

Melt reduced fat butter in a pan over medium heat. Add finely chopped garlic and onion and cook for 5–6 minutes until soft and fragrant.

~6 min
2

Add salt, oregano, parsley, chilli flakes, and shredded coconut to the pan. Mix well and cook for a further 2–3 minutes until fragrant.

~3 min
3

Add the cooked rice (leftover or freshly cooked and cooled) along with lemon zest and lemon juice. Mix until everything is well combined and the rice is light and fluffy.

Tip: Using cold leftover rice gives the best fluffy texture and prevents clumping.

~2 min

Nutrition (per serving)

595

Calories

46g

Protein

51g

Carbs

22g

Fat

Fiber

Cultural Context

Bang bang sauce originates from American-Asian fusion cuisine, drawing on Thai sweet chilli and Sriracha flavors. This recipe adapts the classic bang bang shrimp concept to chicken thighs and pairs it with coconut-infused rice for a meal-prep-friendly high-protein bowl popularized by fitness content creators.