Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- In a large bowl, toss chicken pieces with onion powder, 2 tbsp sriracha, 1½ tbsp soy sauce, 1 tbsp garlic, and flour until coated.
- Heat oil in a large oven-safe skillet over medium-high heat. Sear chicken until lightly browned (it does not need to be cooked through). Remove and set aside.
- In the same skillet, add rice, chicken broth, 1 tbsp sweet chili sauce, ½ tbsp soy sauce, and ½ tbsp rice vinegar. Stir well, then arrange seared chicken evenly on top.
- Cover tightly with foil or a lid and bake for 35 minutes, or until rice is tender and liquid is absorbed.
- While baking, prepare bang bang sauce: Mix mayonnaise, remaining sriracha, sweet chili sauce, rice vinegar, soy sauce, and garlic until smooth.
- Remove casserole from oven. Drizzle bang bang sauce generously over the top, then sprinkle with green onions and sesame seeds.
- Serve warm, with extra sauce on the side if desired.
Notes
Adjust sriracha to control spice level. For a lighter option, use light mayonnaise or Greek yogurt. You can swap jasmine rice for brown rice but increase cooking time and liquid as needed.