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Bang Bang Chicken Casserole

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Inspired by the popular Bonefish Grill Bang Bang Shrimp, this casserole combines tender, juicy chicken with crisp broccoli and nutty brown rice for a filling meal. The creamy casserole has the perfect balance of heat and sweetness, thanks to the sauce. Avoid stirring the chicken as it cooks or else the breading will fall off and the chicken won’t get crispy.

Ingredients:
  • 1½ pounds boneless, skinless chicken thighs, cut into ¾-inch pieces
  • 3 tablespoons sriracha, divided
  • 2 tablespoons mayonnaise
  • 4 tablespoons all-purpose flour, divided
  • 2½ tablespoons neutral oil, such as canola or avocado, divided
  • ¾ cup unsalted chicken broth
  • 6 scallions, chopped (about 1 cup), plus more for garnish
  • 4 ounces reduced-fat cream cheese, cut into small pieces, at room temperature
  • ¼ cup sweet chilli sauce
  • 4 large cloves garlic, minced (2 tbsp.)
  • 1 tablespoon onion powder
  • 1 tablespoon white-wine vinegar
  • ½ teaspoon salt
  • 6 cups broccoli florets (1-inch)
  • 1 (8.8-ounce) package precooked brown rice
  • ⅓ cup whole-wheat panko
Directions:
  1. Preheat oven to 400°F. Combine chicken pieces, 1 tablespoon Sriracha and 2 tablespoons mayonnaise in a medium bowl; stir until well coated. Sprinkle with 2 tablespoons flour; stir until combined.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add the chicken; cook, undisturbed, until golden brown on the bottom, about 3 minutes. Turn the chicken and cook until golden brown on the other side, 3 more minutes. Sprinkle with the remaining 2 tablespoons flour; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat; stir in ¾ cup broth, scraping up any browned bits from the bottom of the pan.
  3. In a large bowl, combine chopped scallions, cream cheese pieces, ¼ cup chili sauce, the minced garlic, 1 tablespoon each onion powder and vinegar, ½ teaspoon salt and the remaining 2 tablespoons Sriracha; stir until well blended. Add 6 cups broccoli, 1 package rice and the chicken mixture; stir until thoroughly combined.
  4. In a small bowl, stir together ⅓ cup panko and the remaining 1½ teaspoons oil.
  5. Transfer the chicken mixture to a 9-by-13-inch baking dish; spread in an even layer. Sprinkle with the panko mixture. Bake until the broccoli is tender, the sauce has thickened slightly and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, 20 to 25 minutes. Let stand for 5 minutes before serving; garnish with scallions, if desired.
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