About Light & Spicy Sichuan Bang Bang Chicken Recipe
Created by Riyana, this wholesome twist on the classic Bang Bang Chicken delivers bold, savory-sweet flavors with just the right kick of heat. Juicy chicken is coated in a vibrant sauce of coconut aminos, chili crisp, rice vinegar, and sesame oil, then served in crisp lettuce cups for a fresh, satisfying bite.
Finished with scallions and an extra drizzle of chili crisp, this dish is healthy, Paleo-friendly, and full of flavor—perfect for weeknight dinners or sharing with friends.
About Riyana
Riyana is a Certified Holistic Nutritionist (NTP), Founder of Everiday Foods, mom of three boys, and passionate recipe developer. After spending 15 years in corporate roles across America and Asia, she experienced firsthand the toll that stress, poor nutrition, and lifestyle choices can take on health.
Her own journey through PCOS, infertility, hormonal imbalances, and autoimmune conditions inspired her to take her health into her own hands. Through research and small, sustainable changes, Riyana discovered the healing power of real food and balanced living.
Today, she shares that knowledge with others—creating nourishing recipes, teaching practical nutrition, and guiding people on their healing journeys. She believes living a nourished life doesn’t have to be “all or nothing,” but instead is about balance, joy, and finding what works for each individual—one step and one delicious bite at a time.
Check out more of her recipes at www.everiday.us
Ingredients
- 2 chicken breasts poached and shredded
- 1.5 Tbsp rice vinegar
- 4 Tbsp Everiday Coconut Aminos
- 2 Tbsp Everiday Chili Crisp
- 4 scallions, chopped
- 2 tsp tahini or 1 tbsp peanut butter
- 2 Tbsp fresh cilantro chopped
- 1 tsp toasted sesame oil
- Toasted sesame seeds (optional)
- Lettuce cups for serving (optional)
Instructions
- Whisk together the coconut aminos, chili crisp, rice vinegar, and sesame oil to create the sauce. If it feels too thick, stir in a splash of water to loosen it up.
- Toss the chicken in the sauce until evenly coated, then fold in half of the chopped scallions.
- Spoon the chicken into lettuce cups and finish with the remaining scallions, fresh cilantro, toasted sesame seeds, and an extra drizzle of chili crisp.
If you’ve got leftovers (lucky you!), let your cooked chicken cool down before packing it into an airtight container. Pop it in the fridge, where it’ll stay fresh for 3–4 days, or stash it in the freezer for up to 3 months. When you’re ready for round two, just reheat until it’s nice and hot (165°F/74°C), and you’ve got another delicious, safe-to-eat meal waiting for you.
