Name: Easy Bang Bang Chicken with Mayo-Free Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/3 cup Greek Yoghurt; 1/3 cup sour cream; 1/4 cup Sweet Chilli Sauce; 1/4 cup Sriracha (or any hot sauce); Pinch of salt; Dash of lemon or lime juice; 4 Chicken Breasts; 2 tablespoons sesame oil (or regular cooking oil); 2 teaspoons paprika; 2 teaspoons onion powder; 1/2 teaspoon cracked black pepper; 2 tablespoons Tamari / Soy sauce; 1 1/2 tablespoons brown sugar; 2 tablespoons olive oil; 4 tablespoons lime juice; 2 teaspoons salt; 2 spring onions, chopped; Basmati / Jasmine rice (1/3 cup dry weight per person); 2 medium carrots, peeled or grated; 1 1/2 cups chopped red cabbage; 2 spring onions, chopped

Description

Easy Bang Bang Chicken recipe with a delicious mayo-free sauce – this is a midweek favourite that comes together in just 20 minutes!

Ingredients

Bang Bang Sauce:

1/3 cup Greek Yoghurt
1/3 cup sour cream
1/4 cup Sweet Chilli Sauce
1/4 cup Sriracha (or any hot sauce)
Pinch of salt
Dash of lemon or lime juice

Chicken

4 Chicken Breasts
2 tablespoons sesame oil (or regular cooking oil)

Chicken Coating

2 teaspoons paprika
2 teaspoons onion powder
1/2 teaspoon cracked black pepper
2 tablespoons Tamari / Soy sauce
1 1/2 tablespoons brown sugar
2 tablespoons olive oil
4 tablespoons lime juice
2 teaspoons salt
2 spring onions, chopped

For Serving

Basmati / Jasmine rice (1/3 cup dry weight per person)
2 medium carrots, peeled or grated
1 1/2 cups chopped red cabbage
2 spring onions, chopped

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Instructions

Cook the rice according to package instructions.
Chop the cabbage, grate the carrots and mix all the ingredients for the Bang Bang sauce together, then set aside.
Chop the chicken into cubes. Mix all the ingredients for the chicken coating together (paprika, onion powder, black pepper, soy sauce, brown sugar, olive oil, lime juice, salt, spring onions) and coat the chicken pieces well.
Heat sesame oil in a wok or large pan, fry chicken over high heat to brown the chicken, then turn heat down to medium and cook for 3-4 minutes until chicken is cooked right through. I recommend doing this in 2 batches.
Remove chicken from the pan. Serve over a bed of rice alongside the cabbage and carrot. Drizzle with Bang Bang sauce, spring onions and a dash of cracked black pepper. Salt to taste.