The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bang Bang Chicken Bowl with Pak Choi Rice, Pickled Slaw & Sesame
Juicy British free-range chicken thigh, sizzling away, coated in a sweet 'n fiery bang bang sauce. Pickled vibrant carrot ribbons and crunchy cabbage for the tang. Veggie fried rice to soak up all that flavour. This one's a winner!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pepper
- 4 tbsp cornflour
- 1 tsp black sesame seeds (Sesame)
- 2 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey
- 2 pak choi
- 1 red cabbage
- 600g British Free Range chicken thighs
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 200g brown rice (100% Brown Rice)
- 1 carrot
Nutritional Information
Calories: 601
Protein: 40g
Carbs: 67g
Fat: 20g
Bang Bang Chicken Bowl with Pak Choi Rice, Pickled Slaw & Sesame
Juicy British free-range chicken thigh, sizzling away, coated in a sweet 'n fiery bang bang sauce. Pickled vibrant carrot ribbons and crunchy cabbage for the tang. Veggie fried rice to soak up all that flavour. This one's a winner!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, 2 medium bowls, a small bowl, a sieve & a measuring jug
Get the rice on & pickle
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Trim and finely slice the cabbage. Peel the carrot into ribbons then slice into long, thin strips (use a julienne peeler or spiralizer if you have one)
- Place both into a medium bowl with the vinegar and a pinch of salt. Toss to combine, then set aside to pickle
Prep the rest
- Trim and thinly slice the pak choi. Dice the peppers into 2cm chunks
- In the small bowl, combine the chilli paste, ginger & garlic paste, honey, two-thirds of the tamari and 50ml water. Set your bang bang sauce aside
- Cut the chicken into 3cm pieces, then add to the medium bowl with the cornflour and a pinch of salt and toss to coat well
Fry the chicken
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi and cook for 3-4 mins, until golden and softened. Season with salt and pepper. Remove form the pan and set aside
- Return the pan with 2 tsp oil to medium-high heat. Once hot, add the chicken and cook for 8 mins, turning occasionally, until golden
- Add the pepper to the pan and cook for another 4-5 mins, until softened
Bring it all together
- Pour the bang bang sauce into the chicken pan and cook for 2-3 mins, tossing to coat the chicken until thickened
- Stir the pak choi through the cooked rice with the remaining tamari
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the bang bang chicken onto plates, with the slaw and pak choi rice alongside
- Garnish with the sesame seeds
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