High Protein

BANG BANG CHICKEN POWER BOWL

Name: BANG BANG CHICKEN POWER BOWL
Total time: 56 min
Yield: 4 servings
Ingredients: 1 lb chicken thighs; 0.5 tsp avocado oil; 1 tbsp soy sauce; as needed salt; as needed pepper; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp smoked paprika; 0.5 lime lime; 0.5 tbsp powdered monkfruit or sweetener; 1 tbsp gluten free flour or cornstarch; Kaizen high protein lowcarb (or regular or brown , quinoa or even cauliflower ) rice; 0.25 head cabbage; 3.5 cucumbers Persian cucumbers; 1 carrot carrot; 3 scallions scallions; 1 jalapeño jalapeño; a large handful of roughly chopped cilantro; 1 tbsp sesame oil; 3 tbsp rice vinegar; 2 tbsp tamari or soy sauce; 1 tbsp toasted sesame seeds; 3 tbsp mayo; 2 tbsp sriracha; 1.5 tbsp unsweetened ketchup; 0.5 lime lime juice; 0.25 tsp cayenne pepper; 0.5 tsp powdered monkfruit; 2 tbsp water; (for topping) fresh cilantro

BANG BANG CHICKEN POWER BOWL — 56 min, 31 ingredients, adapted from Arash Hashemi.

Recipe adapted from Arash Hashemi · View original

Total 56 min

Serves 4

Calories 540 kcal

Ingredients

1 lb chicken thighs
0.5 tsp avocado oil
1 tbsp soy sauce
as needed salt
as needed pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
0.5 lime lime
0.5 tbsp powdered monkfruit or sweetener
1 tbsp gluten free flour or cornstarch
Kaizen high protein lowcarb (or regular or brown , quinoa or even cauliflower ) rice
0.25 head cabbage
3.5 cucumbers Persian cucumbers
1 carrot carrot
3 scallions scallions
1 jalapeño jalapeño
a large handful of roughly chopped cilantro
1 tbsp sesame oil
3 tbsp rice vinegar
2 tbsp tamari or soy sauce
1 tbsp toasted sesame seeds
3 tbsp mayo
2 tbsp sriracha
1.5 tbsp unsweetened ketchup
0.5 lime lime juice
0.25 tsp cayenne pepper
0.5 tsp powdered monkfruit
2 tbsp water
(for topping) fresh cilantro
(for topping) sesame seeds

Instructions

Finely dice 1lb chicken thighs into small pieces. Add to a bowl and drizzle with 1/2 tsp avocado oil, 1 tbsp soy sauce. Season with salt, pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, the juice of half a large lime, 1/2 tbsp powdered monkfruit or sweetener, & optional: 1 tbsp gluten free flour or cornstarch. Mix well.
Pop the chicken in the oven at 400F for 32 mins, or airfry at 400F for 22 mins.
For the base, use any rice you like (e.g., Kaizen high protein lowcarb rice, regular or brown rice, quinoa or even cauliflower rice).
For the cucumber cabbage slaw, thinly shred 1/4 head cabbage with a mandolin. Add it to a bowl with 3-4 thinly sliced Persian cucumbers, 1 thinly shredded carrot, 3 finely sliced scallions, 1 thinly sliced jalapeño (remove seeds if you like), and a large handful of roughly chopped cilantro.
Add 1 tbsp sesame oil, 3 tbsp rice vinegar, 2 tbsp tamari or soy sauce, a pinch of salt and pepper to the slaw. Mix really well, taste and adjust. Add 1 tbsp of toasted sesame seeds for a nice crunch.
For the Creamy Bang Bang Sauce, mix together 3 tbsp mayo, 2 tbsp sriracha, 1.5 tbsp unsweetened ketchup, the juice of half a lime, 1/4 tsp cayenne pepper, and 1/2 tsp powdered monkfruit. Mix well, taste.
Add 2 tbsp of water to thin out the sauce if you wish.
When ready to eat, assemble by dividing everything into 4 servings: plate up 1 serving of rice as the base, 4oz cooked chicken, a cup of slaw, drizzle some of the sauce, and top with fresh cilantro & sesame seeds.

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