Chili Chili Bang Bang Chicken
with Scallion Rice & Roasted Green Beans
- Soy
- Fish
- Wheat
- Eggs
- Milk
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2pm rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered. Here’s the plan: crispy panko-crusted chicken, fluffy scallion-flecked rice, and tender roasted green beans. To finish things off, the chicken is drizzled with a life-affirming ponzu chili mayo. Talk about a dream come true!
Ingredients
2 unit
Scallions
1 ounce
Sweet Thai Chili Sauce
(Contains: Soy)
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains: Eggs, Soy)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
6 ounce
Green Beans
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. • In a small bowl, combine panko, garlic powder, a drizzle of oil (large drizzle for 4), salt, and pepper. • In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, pat chicken* dry with paper towels; season all over with salt and pepper. • Place chicken on one side of a baking sheet (for 4 servings, spread out across entire sheet). Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4, use a second sheet; roast chicken on top rack and green beans on middle rack.) • Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes. TIP: If green beans finish first, remove from sheet and continue roasting chicken.
• Fluff rice with a fork; season with salt and pepper. • Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty sauce, though some wanted more spice; adjust heat to taste 🌶️.
- Ease of prep: Quick and simple to make with minimal cleanup; cooking everything on one sheet pan was convenient.
- Suggestions: Consider adding more sauce, toasting the rice first, or including lime for extra zing.
- Portions: Some felt the chicken pieces were small; a few wished for more rice or vegetables.
- Texture: The crispy panko topping was a hit, though a few found it didn't stick well to the chicken.
Reviews from our home cooks
This was our favorite this week by far! The "chili bang" sauce was so good it made this dish over the top! The chicken with the panko topping was so good then with that sauce was even better. I love scallion rice and how we cooked it! So good and flavorful honestly! As always the green beans were simple yet good! Definitely give this dish a try if you haven't!
I make bang bang shrimp all the time so we were a little skeptical going into this recipe - would it be as good with just the crunch on top and the drizzle of sauce? YES! It was! Delicious and so quick to prep and easy to make.
Not spicy, but OK. The way you guys do your breading is just funky in a wrong kind of way. I get that you're trying to do simple cleanup, but smear mayo on it and then pile Panko on top of that just doesn't work well. The rice came out excellent (I recommend toasting the rice with the scallions for a minute or so before adding the water). The green beans came out a bit on the tough side due to cooking the same amount of time as the chicken.
Good dish with a few minor changes to make it a great dish! The dish needed some more heat, so I added Sriracha sauce to the chili sauce which add the perfect amount of heat! The green beans were also a little bland, I had to add some garlic powder and onion powder to add some extra flavor.
Easy and delicious. The rice with the scallions was really good. We all liked the sauce for the chicken, too.
It was good. I've seen recipes for bang bang with chicken and other meats, so this recipe was the first time I tried it. I have mayo and sweet chili sauce a low sodium soy sauce, so I can make this sauce whenever I want it.
The ponzu chili mayo was heavenly! I added a cup of water to the two servings of rice. The rice turned out fluffier than when I followed the recipe's instructions to use 3/4 cup.
Very tasty, chicken was great, beans were great, rice was great. As a critique, maybe send less panko - recipe said to mound it all on so I did, but it was too much I learned after the fact. I think it would've browned better without the extra. But great meal overall!
This chicken had a nice hint of SPICE to it! I loved it with the scallion rice!
I added sweet chili sauce to the mayo mixture. Also added chili flakes to the panko mix. Steamed the beans. Added 2 more green onions. Jimmie liked more than I did. It was good. Oh, and the green beans were yellow.
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