Chiken-casserole

Description

This bang bang chicken casserole is an all-in-one chicken and rice dish
topped with a bang bang sauce inspired by Bonefish Grill's iconic Bang
Bang Shrimp. Spiced and sauteed chicken baked over rice in a single
skillet minimizes hands-on time, and results in a spicy, savory dish with
a hint of sweetness.

Ingredients

• 2 pounds skinless boneless chicken thighs, cut into bite-size pieces
• 1 teaspoon onion powder
• 8 cups chicken broth , + 2 cups water
• 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
• 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
• 1 cup mayonnaise
• 1/2 cup thinly sliced green onions
• sesame seeds

Steps

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. Toss together chicken, onion powder, 2 tablespoons Sriracha, 2
   tablespoons soy sauce, and 1 tablespoon garlic until well combined in a
   large bowl. Sprinkle with flour until completely coated.
3. Heat oil in a large cast-iron skillet over medium-high heat until
   shimmering. Working in 2 batches, add chicken in an even layer; cook,
   undisturbed, until browned on both sides, about 6 minutes total,
   flipping halfway through. Transfer chicken to a plate. Do not wipe
   skillet clean. Repeat with remaining chicken.
4. Reduce heat to medium and stir in rice, 2 tablespoons sweet chili sauce,
   1 1/2 teaspoons rice vinegar, remaining 1 tablespoon soy sauce, and
   remaining 1 tablespoon garlic. Cook, stirring occasionally, until
   fragrant and rice is toasted, about 2 minutes.
5. Stir in broth and bring to a boil over medium-high. Remove from heat and
   top evenly with chicken. Cover with a tight-fitting lid or aluminum
   foil.
6. Bake in the preheated oven until rice is tender and cooked through, 22 to 25 minutes.
7. Meanwhile, whisk together mayonnaise, remaining 1/4 cup sweet chili
   sauce, 2 tablespoons Sriracha, and 1 1/2 teaspoons rice vinegar until
   smooth. Transfer to a squeeze bottle, or transfer to a resealable
   plastic bag, reseal the bag, and cut off a small corner.
8. Drizzle casserole with bang bang sauce as desired. Garnish with scallions and sesame seeds.