Bang Bang Chicken Bakes

Name: Bang Bang Chicken Bakes
Total time: 40 min
Yield: 5 servings
Cuisine: Thai
Ingredients: 15 tablespoons basmati rice; 1.25 cups chicken broth; 10 tablespoons light mayo; 10 tablespoons sweet chili sauce; 5 teaspoons Sriracha; 25 ounces boneless skinless chicken breast; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons chili powder; 1 teaspoon salt; 1 teaspoon pepper

40m

Serves 5

tiktok.com

Bang Bang Chicken Bakes

tiktok.com

40m

Serves 5

Directions

1Preheat the oven to 350 degrees.
2Arrange 5 oven safe containers on a ½ cookie sheet.
3Measure out 15 tablespoons of basmati rice and wash it.
4Add 3 tablespoons of rice to each bowl.
5Add a 1/4 cup of chicken broth to each bowl. If you don't have chicken broth, water works just fine.
6Add 2 tablespoons of light mayo to each bowl.
7Add 2 tablespoons of sweet chili sauce to each bowl.
8Add about 1 teaspoon of Sriracha per bowl. You can do more or less depending on how spicy you want it.
9Stir all the ingredients in the bowls thoroughly.
10Dice up chicken and season it with 2 teaspoons each of garlic powder, onion powder, chili powder, and 1 teaspoon each of salt and pepper.
11Top each bowl with 5 ounces of the seasoned chicken.
12Bake for about 35-40 minutes, or until the rice is cooked and chicken reaches 165 degrees.
13Remove the bowls from the oven and let them cool for about 15 minutes.
14Top with extra spicy mayo sauce, chopped green onions, and fresh avocado (on the day you eat them).
15Cover the bowls with lids and place them in the refrigerator for the week.
16Reheat in the microwave for 2-3 minutes each day.

Ingredients

15 tablespoons basmati rice
1.25 cups chicken broth
10 tablespoons light mayo
10 tablespoons sweet chili sauce
5 teaspoons Sriracha
25 ounces boneless skinless chicken breast
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper

Equipment

baking sheetbowlssievemeasuring cupsspoonsforktongsoven safe containersovenmicrowave

Tips

You can reserve some spicy mayo for topping once cooked; in that case, only use 1 tablespoon each of mayo, sweet chili sauce, and a squirt of Sriracha in the bowls, and save the remaining for drizzling on the finished bowls.
Highly recommend topping with fresh avocado on the day you eat yours.

Bang Bang Chicken Bakes

40m

Serves 5

tiktok.com

Bang Bang Chicken Bakes

tiktok.com

40m

Serves 5

Directions

1Preheat the oven to 350 degrees.
2Arrange 5 oven safe containers on a ½ cookie sheet.
3Measure out 15 tablespoons of basmati rice and wash it.
4Add 3 tablespoons of rice to each bowl.
5Add a 1/4 cup of chicken broth to each bowl. If you don't have chicken broth, water works just fine.
6Add 2 tablespoons of light mayo to each bowl.
7Add 2 tablespoons of sweet chili sauce to each bowl.
8Add about 1 teaspoon of Sriracha per bowl. You can do more or less depending on how spicy you want it.
9Stir all the ingredients in the bowls thoroughly.
10Dice up chicken and season it with 2 teaspoons each of garlic powder, onion powder, chili powder, and 1 teaspoon each of salt and pepper.
11Top each bowl with 5 ounces of the seasoned chicken.
12Bake for about 35-40 minutes, or until the rice is cooked and chicken reaches 165 degrees.
13Remove the bowls from the oven and let them cool for about 15 minutes.
14Top with extra spicy mayo sauce, chopped green onions, and fresh avocado (on the day you eat them).
15Cover the bowls with lids and place them in the refrigerator for the week.
16Reheat in the microwave for 2-3 minutes each day.

Ingredients

15 tablespoons basmati rice
1.25 cups chicken broth
10 tablespoons light mayo
10 tablespoons sweet chili sauce
5 teaspoons Sriracha
25 ounces boneless skinless chicken breast
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper

Equipment

baking sheetbowlssievemeasuring cupsspoonsforktongsoven safe containersovenmicrowave

Tips

You can reserve some spicy mayo for topping once cooked; in that case, only use 1 tablespoon each of mayo, sweet chili sauce, and a squirt of Sriracha in the bowls, and save the remaining for drizzling on the finished bowls.
Highly recommend topping with fresh avocado on the day you eat yours.