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

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 servings
Cuisine: American
Ingredients: 3 tbsp All-Purpose Flour; 2 lb Boneless Chicken Thigh; 3 tbsp Canola Oil; 2 cups Chicken Broth; 1 cup Jasmine Rice; 1 cup Mayonnaise; 2 tbsp Minced Garlic; 1 tsp Onion Powder; 1 tbsp Rice Vinegar; 1 handful Sesame Seeds; 0.5 cup Sliced Cheese; 3 tbsp Soy Sauce; 4 tbsp Sriracha; 0.25 cup Sweet Chili Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Comfort-Food

This Bang Bang Chicken Casserole bakes juicy, soy- and Sriracha-seasoned chicken over toasted jasmine rice in one skillet, then finishes with a tangy-sweet bang bang sauce. The flavors balance heat, umami, and a touch of sweetness, with fresh scallions and sesame for crunch. Ideal for a satisfying weeknight meal that feeds a crowd.

Prep15 mins
Cook40 mins
Serves8
DifficultyMedium

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

1

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2

In a large bowl, toss together the chicken, onion powder, 2 tablespoons Sriracha, 2 tablespoons soy sauce, and 1 tablespoon garlic until well combined. Sprinkle with flour and toss until completely coated.
3

Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Working in 2 batches, add the chicken in an even layer; cook, undisturbed, until browned on both sides, about 6 minutes total, flipping halfway through. Transfer the chicken to a plate. Do not wipe the skillet clean. Repeat with the remaining chicken.
4

Reduce heat to medium and stir in the rice, 2 tablespoons sweet chili sauce, 1 1/2 teaspoons rice vinegar, the remaining 1 tablespoon soy sauce, and the remaining 1 tablespoon garlic. Cook, stirring occasionally, until fragrant and the rice is toasted, about 2 minutes.
5

Stir in the broth and bring to a boil over medium-high heat. Remove from the heat and top evenly with the chicken. Cover with a tight-fitting lid or aluminum foil.
6

Bake in the preheated oven until the rice is tender and cooked through, 22 to 25 minutes.
7

Meanwhile, whisk together the 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 the casserole with bang bang sauce as desired. Garnish with scallions and sesame seeds. Recipe developed by Amanda Holstein.