Bang Bang Chicken Casserole
Directions
- 1Preheat the oven to 375 degrees F (190 degrees C).
- 2Toss together chicken, onion powder, 2 tablespoons Sriracha, 2 tablespoons soy sauce, and 1 tablespoon garlic in a large bowl. Sprinkle with flour until completely coated.
- 3Heat 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.
- 4Reduce 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.
- 5Stir 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.
- 6Bake in the preheated oven until rice is tender and cooked through, 22 to 25 minutes.
- 7Whisk together mayonnaise, remaining 1/4 cup sweet chili sauce, 2 tablespoons Sriracha, and 1 1/2 teaspoons rice vinegar until smooth.
- 8Drizzle casserole with bang bang sauce, garnish with scallions and sesame seeds.
Ingredients
- 2 pounds skinless boneless chicken thigh, cut into bite-size pieces
- 1 tsp onion powder
- 4 tbsp Sriracha chile sauce
- 3 tbsp soy sauce
- 2 tbsp garlic, finely chopped
- 3 tbsp all-purpose flour
- 3 tbsp neutral oil
- 1 cup white jasmine rice
- 0.375 cup sweet chili sauce
- 1 tbsp rice vinegar
- 2 cup chicken broth
- 1 cup mayonnaise
- 0.5 cup green onions, thinly sliced
- sesame seeds
