HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChili Chili Bang Bang Chicken
Chili Chili Bang Bang Chicken

Chili Chili Bang Bang Chicken

with Scallion Rice & Roasted Green Beans

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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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 ounce

Sweet Thai Chili Sauce


6 milliliters

Ponzu Sauce

(ContainsSoy, Fish, Wheat)

4 tablespoon


(ContainsSoy, Eggs)

½ cup

Panko Breadcrumbs


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



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Small pot
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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• 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.