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.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Dinner, Entree

Cuisine: Chinese

Calories: 506

Ingredients Method Nutrition

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

Method

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
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.
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.
Bake in the preheated oven until rice is tender and cooked through, 22 to 25 minutes.
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.
Drizzle casserole with bang bang sauce as desired. Garnish with scallions and sesame seeds. Recipe developed by Amanda Holstein