Name: This Bang Bang Chicken Casserole Is Here to Level Up Your Weeknight Dinner Routine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Chinese
Ingredients: 2 lb. boneless, skinless chicken thighs, cut into bite-size pieces; 1 teaspoon onion powder; 4 tablespoon Sriracha chile sauce, divided; 3 tablespoon soy sauce, divided; 2 tablespoon finely chopped garlic, divided; 3 tablespoon all-purpose flour; 3 tablespoon neutral oil (such as canola); 1 cup uncooked white jasmine rice; 1/4 cup, plus 2 tablespoon sweet chili sauce, divided; 1 tablespoon rice vinegar, divided; 2 cups chicken broth; 1 cup mayonnaise; 1/2 cup thinly sliced scallions; Sesame seeds

This Bang Bang Chicken Casserole Is Here to Level Up Your Weeknight Dinner Routine

This bang bang chicken casserole is an all-in-one chicken and rice dinner topped with the iconic bang bang sauce. Chicken baked over rice in a single skillet makes this a one-pan meal that minimizes hands-on time, and results in a spicy, savory dish with a hint of sweet chili.

55 min total 15 min prep 40 min cook 8 506 cal

Instructions

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1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2 Toss together chicken, onion powder, 2 tablespoons Sriracha, 2 tablespoons soy sauce, and 1 tablespoon garlic until well combined in a large bowl. Sprinkle with flour until completely coated.
3 Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Working in 2 batches, add chicken in an even layer; cook, undisturbed, until browned on both sides, about 6 minutes total, flipping halfway through. Transfer chicken to a plate. Do not wipe skillet clean. Repeat with remaining chicken.
4 Reduce heat to medium and stir in rice, 2 tablespoons sweet chili sauce, 1 1/2 teaspoons rice vinegar, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon garlic. Cook, stirring occasionally, until fragrant and rice is toasted, about 2 minutes.
5 Stir in broth and bring to a boil over medium-high. Remove from heat and top evenly with chicken. Cover with a tight-fitting lid or aluminum foil.
6 Bake in the preheated oven until rice is tender and cooked through, 22 to 25 minutes.
7 Meanwhile, whisk together mayonnaise, remaining 1/4 cup sweet chili sauce, 2 tablespoons Sriracha, and 1 1/2 teaspoons rice vinegar until smooth. Transfer to a squeeze bottle, or transfer to a resealable plastic bag, reseal the bag, and cut off a small corner.
8 Drizzle casserole with bang bang sauce as desired. Garnish with scallions and sesame seeds. Recipe developed by Amanda Holstein