BANG BANG CHICKEN BOWLS
An easy throw-together dinner that is so delicious! Crumbed chicken pieces served with slaw and rice drizzled with a tasty sauce, sprinkled with peanuts
Ingredients
BANG BANG SAUCE
- 4 tablespoons mayonnaise
- 3 tablespoons natural yoghurt or sour cream
- 2 teaspoons French Dijon mustard
- ⅓ cup sweet chilli sauce
- 1 tablespoon soy sauce
- 1 teaspoon honey
CHICKEN
- 700 g chicken breast
- ¾ cup breadcrumbs
- ¼ cup flour
- 3 tablespoons sesame seeds
- ⅓ cup olive oil
TO SERVE
- White rice
- Slaw
- ¼ cup dry roasted peanuts roughly chopped
- Small bunch fresh coriander roughly chopped
- 1 lemon/lime
Instructions
- Combine the sauce ingredients and place ⅓ cup into a large bowl, the remaining sauce can be popped aside to serve on the finished dish.
- Cook the rice as per the packet instructions (if cooking microwave packet rice cook this after the chicken)
- Cut the chicken into bite-sized pieces and add into the 1/3 cup of bang bang sauce coating well, leaving to marinate while you prepare the rest of the meal.
- Combine the breadcrumbs, flour and sesame seeds with a fork in a large dish. Using tongs coat the saucy chicken pieces with the breadcrumb mixture.
- Heat a large frypan with oil and fry the coated chicken in batches, once cooked, place it on a paper towel-lined dish.
To assemble the bowls:
- Divide the cooked rice among serving bowls, top the rice with slaw and crumbed chicken.
- Drizzle with bang bang sauce and sprinkle with chopped peanuts and chopped coriander for garnish.
- Serve with lemon segments and extra sriracha sauce if you want more of a spice hit and Enjoy!
Notes
Customise your Bang Bang Chicken Bowls with your favourite toppings such as avocado slices, diced mango, or pickled vegetables, swap rice for couscous or just add more vegetables, and create your own slaw to your preference (I love red and white cabbage, carrots and chives.
Buy quick microwave rice, supermarket pre-packaged slaw and pre-cut chicken for an even faster dinner time prep!
For a vegetarian option, swap the chicken for tofu.
Make the extra bang bang sauce and store it in an airtight container in the refrigerator for up to a week to use as a dipping sauce for other dishes.