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 Sep 2026- Flavor: The bang bang sauce is the standout star — creamy, sweet, and just spicy enough to elevate the chicken and broccoli. Some found the overall dish mild; adding sriracha or chili flakes to the sauce or panko boosts the heat 🌶️.
- Ease of prep: The recipe is genuinely hands-on easy with minimal cleanup, especially since chicken and broccoli roast together on one sheet pan. Timing all four components at once can feel busy for first-timers, but it comes together quickly.
- Suggestions: Press the panko mixture firmly onto the mayo-coated chicken and avoid over-loading it — too much breading leads to a gritty, crumbly topping that slides off. Coating the entire chicken cutlet (not just the top) and roasting on the top rack helps the crust brown and adhere better.
- Leftovers: Leftover portions reheat well; the panko topping softens slightly but the flavors hold up nicely the next day.
- Sauce: Make extra ponzu chili mayo — many customers wished for more to drizzle over the broccoli and rice as well as the chicken.
Reviews from our home cooks
Loved this meal. Very flavorful. Very filling. This a meal that tastes great, looks great, and I'm pretty sure even makes you look great preparing it. Made me think I was a better chef than I really am. A standout flavor for me was sautéing the scallions and then adding the rice to the pan. It added a subtle "wildness" to the rice, which made for a great bed for the chicken.
This dish is amazing!! The sauce is out of this world; chicken is juicy, and broccoli is roasted perfectly. Thought the rice might be a little bland but everything was so flavorful! Definitely will order this one again!
Surprise hit was the scallion rice in this. However I missed a step when coating the chicken because the step preceding it kind of took away attention. I did make a quick change on the fly and the chicken ended up coming out delicious and crispy, so it all worked out anyway.
Can't believe this chicken came out of the oven... so crispy and juicy! The bang bang sauce and scallion rice made this taste like a tempura roll at a sushi spot. Yum!!!
Absolutely perfect meal - jasmine rice with scallion whites were delicious and the chicken chili sauce was awesome too-normally do not like these flavors, but freshness helps. All cooked perfect and broccoli was large and great too. MMMMMMM
We both enjoy this meal, but in the future we would omit the ponzu from the Bang Bang sauce. Just personal preference. I added some extra seasoning (shallot/garlic/onion/green peppercorn/chive/green onion blend) to the roasted broccoli and it knocked our socks off! It was also super easy to make. We'd definitely order this meal again.
Loved the sauce and the chicken was easy to make and cook. I used my own rice not sure what I'm doing wrong but when I go by the recipe it's either underdone or watery.
These meals with roasted veggies, especially broccoli, might be improved with a little fun (optional) spice pack to roast it with. I like the simple salt and pepper, but occasionally matching the flavor profile of the main dish with a spice flavoring on the veggie would be nice.
One thing I changed was instead of plain mayo on the chicken, I put directly some of the bang bang sauce before the panko breadcrumbs and then baked it.
This was super easy. Yay. But way too much food. I think there was enough rice for 6 people. I threw 1/2 away. Same with chicken. 2 pieces of chicken was enough for the 3 of us. I just saved the other one for my husband's lunch the next day. LOVE the broccoli already being in florets.
