Bang Bang Chicken Recipe
Looking for a bold, flavor-packed dish that’s party perfect and your girl friends will love that it’s healthy-ish? These Bang Bang Chicken Recipe over Roasted Cauliflower and Quinoa were “roaring” hit at our Wild About You party; and for good reason! This recipe has all textures and lots of flavor.
Why You’ll Love This Bang Bang Chicken Recipe
High Protein and Gluten Free
Crowd Pleasing Flavours – spicy, sweet, savoury
Layers of Textures – crispy, creamy and juicy
Easy Prep Ahead – perfect for parties
Quick Recipe Facts
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings:4-6
What You’ll Need
This recipe seems like a lot but it’s very basic and the end product is quite impressive.
Fresh Ingredients
- Cauliflower
- Avocado
- Parsley
- Red Onion
- 2-3 limes
- garlic
- Chicken breast/thighs
Spices
- cumin
- salt/pepper
- paprika
- garlic powder
- onion salt
Pantry
- chickpeas
- olive oil
- honey/hot honey
- nuts/seeds
- quinoa
- mayo
- sweet thai chili sauce
- siracha
- rice vinegar
Prep Time
20 minutes
Cook Time
35 minutes
Serves
4-6
Ingredients
Roasted Cauliflower and Chickpeas
- 1 head of cauliflower, cut into florets
- 1 can chickpease, rinsed and drained
- 1 tsp cumin
- 1 Tbsp paprika
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/2 cup chopped parsley
- 1 Tbsp honey
- 3 Tbsp olive oil
- 1 avocado, diced
- 1/3 cup red onion, thinly sliced
- 1/4 cup nuts or seeds ( pumpkin or cashews)
- 1 Tbsp lime juice
Chicken Skewers
- 1 kg chicken breast or thighs, cubed
- 1/4 cup olive oil
- 2 tsp crushed garlic
- 2 tsp onion powder
- 2 tsp paprika
- salt and pepper to taste
- juice of 1 lime
Quinoa
- 1 cup quinoa
- 2 cups water or broth
- pinch of salt
Bang Bang Sauce
- 1/2 cup mayo
- 2 Tbsp sweet Thai chili sauce
- 1 Tbsp siriacha
- 1 Tbsp honey
- 1 tsp rice vinegar
Steps
1
Roast the Vegetables – Preheat oven to 425 F. Toss the cauliflower and chickpeas with olive oil, honey, cumin, paprika, garlic powder, and salt. Spread on a baking sheet and roast for 30-35 minutes, flipping halfway through
2
Cook the Quinoa – While the veggies roast, rinse the quinoa and cook with broth or water. Bring to a boil, then cover and reduce heat to a simmer for 15 minutes. Fluff and set aside.
3
Make the Chicken – Toss the cubed chicken with olive oil, garlic, onion powder, paprika, lime juice, salt and pepper. Thread on to skewers.
Cook Options –
Air Fryer : 400 for 12-15 minutes
Grill: Medium – High heat, 5-6 minutes/side
Oven: 400 for 2-25 minutes
4
Mix the Bang Bang Sauce – Whisk all sauce ingredients together in a small bowl until smooth
5
Assemble – Toss the quinoa, roasted cauliflower and chickpeas, avocado, red onion, parsley and nuts/seeds. Spoon out onto a plater and finish with a squeeze of fresh lime and a drizzle of hot honey. Layer the chicken skewers on top and drizzle generously with the Bang Bang sauce.
Expert Tips and Tricks
Vegetarian – Just skip the chicken and you can double up on chickpeas or even add some crispy tofu.
Prep Ahead – Marinate the chicken and roast veggies a day before for quick assembly.
Customize Heat – Add extra sriracha or hot honey for more kick – reduce for milder flavour.
Soak Your Skewers – make sure to soak your skewers so they don’t burn.
FAQ
Can I make this ahead of time? Yes! Just roast the veggies and cook the quinoa in advance. Chicken can be prepped and marinated up to 24 hours in advance.
Is this gluten free? Yes – just make sure your Thai chili sauce and may are certified gluten-free.
Ingredients
Roasted Cauliflower and Chickpeas
- 1 head of cauliflower cut into florets
- 1 can chickpease rinsed and drained
- 1 tsp cumin
- 1 Tbsp paprika
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/2 cup chopped parsley
- 1 Tbsp honey
- 3 Tbsp olive oil
- 1 avocado diced
- 1/3 cup red onion thinly sliced
- 1/4 cup nuts or seeds pumpkin or cashews
- 1 Tbsp lime juice
Chicken Skewers
- 1 kg chicken breast or thighs cubed
- 1/4 cup olive oil
- 2 tsp crushed garlic
- 2 tsp onion powder
- 2 tsp paprika
- salt and pepper to taste
- juice of 1 lime
Quinoa
- 1 cup quinoa
- 2 cups water or broth
- pinch of salt
Bang Bang Sauce
- 1/2 cup mayo
- 2 Tbsp sweet Thai chili sauce
- 1 Tbsp siriacha
- 1 Tbsp honey
- 1 tsp rice vinegar
Instructions
Roast the Vegetables – Preheat oven to 425 F. Toss the cauliflower and chickpeas with olive oil, honey, cumin, paprika, garlic powder, and salt. Spread on a baking sheet and roast for 30-35 minutes, flipping halfway through
Cook the Quinoa – While the veggies roast, rinse the quinoa and cook with broth or water. Bring to a boil, then cover and reduce heat to a simmer for 15 minutes. Fluff and set aside.
Make the Chicken – Toss the cubed chicken with olive oil, garlic, onion powder, paprika, lime juice, salt and pepper. Thread on to skewers.
- Cook Options –
- Air Fryer : 400 for 12-15 minutes
- Grill: Medium – High heat, 5-6 minutes/side
- Oven: 400 for 2-25 minutes
Mix the Bang Bang Sauce – Whisk all sauce ingredients together in a small bowl until smooth
Assemble – Toss the quinoa, roasted cauliflower and chickpeas, avocado, red onion, parsley and nuts/seeds. Spoon out onto a plater and finish with a squeeze of fresh lime and a drizzle of hot honey. Layer the chicken skewers on top and drizzle generously with the Bang Bang sauce.
Nutrition
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