Chili Chili Bang Bang Chicken
with Scallion Rice & Roasted Broccoli
- Fish
- Soy
- 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 broccoli. 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
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains: Eggs)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
8 ounce
Broccoli
1 ounce
Sweet Thai Chili Sauce
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 produce. • Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces 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, 3⁄4 cup water (11⁄2 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 broccoli 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 broccoli on middle rack.) • Roast on top rack until chicken is browned and cooked through and broccoli is tender, 15-18 minutes. TIP: If broccoli finishes first, remove from sheet and continue roasting chicken.
• Fluff rice with a fork; season with salt and pepper. • Divide rice, broccoli, and chicken between plates. Drizzle chicken with ponzu chili mayo. Sprinkle everything with scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bang bang sauce, calling it "delicious" and "amazing." Some found the dish mild; consider adding extra spice for more kick 🌶️.
- Ease of prep: Customers praised the simple, quick preparation and easy-to-follow instructions. Several mentioned it was perfect for beginners.
- Suggestions: Consider adding more sauce; many wanted extra for drizzling. Some preferred steaming the broccoli instead of roasting.
- Portions: Rice portion was generous, but several wished for more broccoli. Chicken size varied; some found it perfect while others wanted larger pieces.
- Texture: The panko crust didn't stick well for some; try pressing firmly or using a different binder for better adherence.
