HIGH PROTEIN Bang Bang Chicken and Rice | Meal Prep

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Mix the Bang Bang sauce ingredients in a bowl. Set aside one third of the sauce in the fridge for garnishing later.
2. Put the chicken and seasonings in a separate bowl and mix well. Spread the chicken in a single layer on a parchment-lined baking sheet. Coat with the remaining two thirds of the sauce and lightly spray with oil.
3. Bake at 200°C (400°F) for 25 minutes, until golden. Or air fry at 200°C (400°F) for 20 to 22 minutes.
4. Melt the butter in a saucepan over medium heat, add the garlic and cook for 45 seconds until fragrant, without browning.
5. Add the rice, stock, lime leaf and salt. Bring to a boil, lower to low heat and cook covered for 12 minutes. Turn off the heat, keep covered for 4 minutes, then fluff with a fork.
6. Divide the rice among five 750 ml containers, top with the baked chicken, drizzle with the reserved sauce and garnish with sliced spring onion.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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