HIGH PROTEIN Bang Bang Chicken and Rice | Meal Prep

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and provides a different flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos offer a sweeter alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

Slice 900 g of boneless skinless chicken thigh in half lengthwise and then dice into small to medium bite-sized pieces.

Add the diced chicken to a bowl and set aside.

In a separate bowl, combine 1/3 cup (80 g) mayonnaise, 100 g (3.5 oz) high protein yogurt, 1/2 cup (125 ml) sweet chili sauce, 1/4 cup (60 g) Sriracha mayo, zest of 1 lime, and juice of the lime.

Season the sauce with a pinch of salt and cracked black pepper, then mix until combined.

Add half of the sauce to the chicken along with 2 tsp (8 g) onion powder, 2 tsp (8 g) garlic powder, 2 tsp (8 g) smoked paprika, and a small pinch of chili powder (optional).

Mix until the chicken is fully coated in the marinade.

Place the marinated chicken onto a baking tray lined with parchment paper, ensuring pieces are spread out to avoid steaming.

Bake in the oven at 200° C (400° F) for 25 to 26 minutes.

While the chicken is baking, heat 1 tbsp of unsalted butter in a saucepan over low heat.

Grate 2 cloves of garlic using a microplane and add to the saucepan, cooking for about 45 seconds to 1 minute until fragrant.

Add 300 g (10.5 oz) washed jasmine rice, 550 ml chicken stock, 2-3 lime leaves (optional), and a small pinch of salt to the saucepan.

Bring to a boil, then reduce heat to low, cover with a lid, and cook for 12 minutes undisturbed.

After 12 minutes, turn off the heat and let the rice sit with the lid on for 4 minutes to steam.

Remove the lid, fluff the rice with a fork or spatula, and remove lime leaves if used.

Slice 2 spring onions (scallions) into thin rounds for garnish.

After 26 minutes, check the chicken for caramelization and dark spots, then remove from the oven.

Serve by placing rice on one side of meal prep containers and chicken on the other side, drizzling with remaining bang bang sauce.

Garnish with sliced spring onions if using.

Let the meal prep containers cool for 15 to 20 minutes before sealing with lids.

Store in the fridge for up to 4 days or freeze for up to 4 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens