Chili Chili Bang Bang Chicken
with Scallion Rice & Roasted Brussels Sprouts
- Fish
- Soy
- Wheat
- Eggs
- Milk
Now with more chicken and rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. 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
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 ounce
Sweet Thai Chili Sauce
ounce
Broccoli
8 ounce
Brussels Sprouts
4 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black 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, 1¼ cups water (2¼ 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 servings, 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, 18-22 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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Tasty dish overall, with the ponzu chili mayo adding a flavorful kick.
- Ease of prep: Simple oven-baked recipe, though some found the chicken coating technique could be improved.
- Suggestions: Consider searing the chicken before baking for a crispier, less steamed texture 🍗.
