Air Fryer Bang Bang Chicken Meal Prep

Ingredients

• 1 Tbsp (20ml) - Olive Oil
• 1 kg (2.2lb) - Chicken Thigh, Large Diced
• 1 tsp (4g) - Onion Powder
• 1 tsp (4g) - Garlic Powder
• 1 tsp (4g) - Smoked Paprika
• 1/4 tsp (1g) - Chilli Powder
• 2/3 Cup (180g) - Low Fat Mayonnaise
• 1/2 Cup (125ml) - Sweet Chilli Sauce
• 1/4 Cup (60g) - Sriracha Mayonnaise
• 1 - Lime, Zest & Juiced
• 1 - Lebanese Cucumber
• 1 - Carrot, Peeled
• 1/2 Cup (125ml) - White Vinegar
• 1/4 Cup (60ml) - Water
• 2 tsp - Sugar (Optional)
• 300 g (10.5oz) - Jasmine Rice, Washed
• 500 g (500ml) - Cold Water
• Salt To Taste
• 1/4 - Avocado (Per Container)
• Coriander (Cilantro)
• Lime Wedges
• Black & White Sesame Seeds

Method

1. Soak wooden skewers in water 20 minutes before cooking.
2. Add the vinegar, water, and sugar to a saucepan and bring to a boil. Remove from heat, put the carrot and cucumber in a jar, and pour over the pickling liquid. Cover with a lid and refrigerate until cold.
3. Place a saucepan over high heat. Add in the rice, water, salt and optional aromatics. Mix to prevent clumps and bring to a boil. Place on a lid, reduce the heat to low and cook for 12 minutes. Turn off the heat, leave the lid on for 4 minutes, and then remove the aromatics and fluff with a fork. Set aside until ready to serve.
4. Add all the bang bang sauce ingredients to a bowl and combine. Divide the sauce into two bowls. Set 1 bowl aside for serving.
5. Add all the chicken and seasoning ingredients to a bowl and combine. Thread onto soaked wooden skewers.
6. Brush half of the reserved bang bang sauce over the chicken, place it in the air fryer set at 200°C (390°F), and cook for 8 minutes.
7. Remove the chicken and brush over the remaining bang bang sauce. Air fry for 6-8 minutes or until the chicken is cooked.
8. Serve all the elements of the dish across 5 containers. Start with the rice, then the bang bang chicken (removed from skewers), top with pickled carrot, cucumber, and avocado. Garnish with sesame seeds and the reserved bang bang sauce.