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
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
¾ cup
Jasmine Rice
12 ounce
Chicken Cutlets
8 ounce
Brussels Sprouts
1 ounce
Sweet Thai Chili Sauce
8 ounce
Broccoli
Not included in your delivery
Cooking Oil
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, 1 ¼ cups water (2 ¼ 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.
Poultry is fully cooked when internal temperature reaches 165°.
