High Protein Bang Bang Chicken Bowls

Bang Bang Sauce

1. 1

   In a small bowl, whisk together the light mayonnaise, sweet chilli sauce, sriracha, and lemon juice.

2. 2

   Add a splash of water, whisking until the sauce reaches a smooth, drizzle‑able consistency.

3. 3

   Taste and adjust salt or extra sriracha if you prefer more heat. Set aside at room temperature.

Coconut Rice

4. 4

   Rinse the rice under cold water until the water runs clear.

5. 5

   Place the rinsed rice, coconut water, and a pinch of salt into a rice cooker.

6. 6

   Close the lid and start the cooker; once it switches to ‘warm’, let the rice sit for 5 minutes before fluffing with a fork.

Main method

7. 7

   Gather all ingredients and equipment: a large mixing bowl, a skillet, a rice cooker, and measuring tools.

8. 8

   In a bowl, combine the diced chicken breast with garlic powder, white pepper, soy sauce, sesame oil, and baking soda. Toss until every cube is evenly coated.

   Kitchen notes · Added by ReelsMeals: Marinade evenly coats the chicken cubes. Toss from the bottom of the bowl to coat all sides.

9. 9

   Cover the bowl and let the chicken marinate for 5 minutes while you prepare the sauce and rice.

10. 10

    Heat a large skillet over medium‑high heat (about 375°F/375°F). Add a thin drizzle of oil if the skillet is dry.

11. 11

    Add the marinated chicken cubes in a single layer; avoid crowding the pan. Cook for 4‑5 minutes on one side until golden brown.

    Kitchen notes · Added by ReelsMeals: Chicken is golden on the first side. Avoid crowding so the cubes sear.

12. 12

    Flip the chicken and continue cooking another 4‑5 minutes, or until the interior reaches 167°F (165°F) and the pieces are crisp.

    Kitchen notes · Added by ReelsMeals: Interior reaches the stated temperature. Check a larger piece before assembling.

13. 13

    While the chicken finishes, whisk the Bang Bang sauce as described in the “Bang Bang Sauce” component and set it aside.

14. 14

    Prepare the coconut rice according to the “Coconut Rice” component instructions.

15. 15

    Once the rice is fluffy, divide it evenly among four serving bowls.

16. 16

    Top each bowl of rice with a generous portion of the crispy chicken.

17. 17

    Drizzle the prepared Bang Bang sauce over the chicken, allowing it to coat the pieces.

18. 18

    Garnish each bowl with optional parsley for a fresh pop of color.

19. 19

    If you’re meal‑prepping, let the sauce cool, then store it in a sealed container separate from the chicken and rice. Refrigerate for up to five days.

20. 20

    To reheat meal‑prep portions, microwave the chicken and rice together for 2 minutes, then optionally air‑fry at 475°F (464°F) for 2‑3 minutes to restore crispness before adding fresh sauce.