Description

This Bang Bang Chicken Casserole is a flavorful one-pan dish featuring tender, spiced chicken thighs cooked over jasmine rice and topped with a creamy, spicy bang bang sauce inspired by Bonefish Grill’s Bang Bang Shrimp. Ideal for busy weeknights, this casserole combines sautéing and baking to deliver a savory, slightly sweet, and spicy meal with minimal prep and cleanup.

Ingredients

Chicken and Marinade

2 pounds skinless boneless chicken thighs, cut into bite-size pieces
1 teaspoon onion powder
4 tablespoons Sriracha chile sauce, divided
3 tablespoons soy sauce, divided
2 tablespoons finely chopped garlic, divided
3 tablespoons all-purpose flour
3 tablespoons neutral oil (such as canola)

Rice and Broth

1 cup uncooked white jasmine rice
1/4 cup plus 2 tablespoons sweet chili sauce, divided
1 tablespoon rice vinegar, divided
2 cups chicken broth

Banging Bang Sauce & Garnish

1 cup mayonnaise
1/2 cup thinly sliced green onions
Sesame seeds, for garnish

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Instructions

Prepare the Chicken: In a large bowl, combine the chicken pieces, onion powder, 2 tablespoons of Sriracha, 2 tablespoons soy sauce, and 1 tablespoon of finely chopped garlic. Toss well until all the chicken is evenly coated. Sprinkle the flour over the mixture and toss again until the chicken pieces are fully coated with flour.
Brown the Chicken: Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Cook the chicken in two batches, spreading it in an even layer. Let the chicken cook undisturbed for about 3 minutes per side, flipping once to brown both sides, totaling approximately 6 minutes. Remove the browned chicken to a plate, leaving the skillet with the fond; do not clean it.
Toast the Rice: Lower the heat to medium. Add the uncooked jasmine rice to the skillet along with 2 tablespoons sweet chili sauce, 1 1/2 teaspoons rice vinegar, the remaining 1 tablespoon soy sauce, and the last tablespoon of garlic. Stir occasionally as you cook for about 2 minutes, until the rice is fragrant and lightly toasted.
Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil over medium-high heat. Once boiling, remove the skillet from heat and evenly place the browned chicken pieces on top of the rice and broth mixture. Cover the skillet tightly with a lid or aluminum foil.
Bake the Casserole: Place the covered skillet in a preheated oven at 375°F (190°C). Bake for 22 to 25 minutes until the rice is tender and has absorbed the liquid, and the chicken is cooked through.
Make Bang Bang Sauce: While the casserole bakes, whisk together the mayonnaise, remaining 1/4 cup sweet chili sauce, 2 tablespoons Sriracha, and 1 1/2 teaspoons rice vinegar until smooth. Transfer this sauce to a squeeze bottle or a resealable plastic bag with a small corner cut off for drizzling.
Serve and Garnish: Once baked, remove the casserole from the oven. Drizzle the bang bang sauce generously over the chicken and rice. Garnish with thinly sliced green onions and a sprinkle of sesame seeds before serving.

Notes

Use a heavy, oven-safe skillet like cast iron for even heat distribution and to simplify the cooking process.
You can substitute chicken breasts for thighs, but thighs provide more moisture and flavor.
For milder heat, reduce the amount of Sriracha or sweet chili sauce.
If you don’t have jasmine rice, long-grain white rice can be used but the texture will be slightly different.
Ensure the skillet is covered tightly during baking to properly steam the rice and cook it through.
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Casserole
Method: Baking
Cuisine: American