Chili Chili Bang Bang Chicken
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Chili Chili Bang Bang Chicken

Chili Chili Bang Bang Chicken

with Scallion Rice & Roasted Green Beans

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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

2 unit


1 ounce

Sweet Thai Chili Sauce

(Contains Soy)

6 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

4 tablespoon


(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


(Contains Milk)




Nutrition Values

/ per serving
Calories790 kcal
Fat38 g
Saturated Fat9 g
Carbohydrate74 g
Sugar12 g
Dietary Fiber3 g
Protein35 g
Cholesterol140 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Small pot
Paper Towel
Baking Sheet



• 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).

Cook Rice

• 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.

Roast Chicken & Green Beans

• 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.

Finish & Serve

• 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.