Bang Bang Chicken and Rice Bake
This Bang Bang Chicken Bake is the ultimate one-pan dinner! Tender, juicy chicken, fluffy rice, and veggies are baked together and topped with a creamy, spicy-sweet bang bang sauce that’s totally irresistible. It’s quick to prep, full of flavor, and guaranteed to wake up your weeknight dinner routine.
Servings: 6 Servings
Calories: 462kcal
Ingredients
- 1½ pounds chicken breast diced into 1 inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 teaspoons toasted sesame oil
- 1 cup rice I used jasmine
- 1½ cups chicken broth
- 12 ounces frozen peas and carrots thawed
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/2 cup sweet chili sauce
- 1 tablespoon sriracha or other hot sauce
- 1 tablespoon lime juice
Garnish (optional)
- Sliced green onions
Instructions
- Preheat oven to 375˚F.
- Make the bang bang sauce by whisking together the mayonnaise, sweet chili sauce, sriracha, and lime juice.
- Place diced chicken in a 9x13 inch baking dish. Add garlic powder, onion powder, paprika, salt, and drizzle with sesame oil. Use a spoon or your hands to work the seasoning through until it is coating all of the chicken.
- Spread the chicken out evenly over the bottom of the dish.Spread the rice over the chicken, then drizzle with half the bang bang sauce, and pour the broth over top.
- Bake for 35-45 minutes, or until the rice is tender and the liquid has absorbed.
- Once done, drizzle the rest of the bang bang sauce over the top and garnish with sliced green onions.
Notes
Substitutions: You can swap the chicken breast for chicken thighs or even shrimp for a fun twist on the classic Bang Bang flavor.
How to Store: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
How to Freeze: Freeze fully cooled portions in a freezer-safe container or bag for up to 3 months.
How to Reheat: Reheat in the microwave or cover with foil and warm in the oven at 350°F until hot throughout.
How to Scale: Easily double the recipe and bake it in a large casserole dish, or halve it for a smaller meal by using an 8×8-inch pan and adjusting the bake time slightly.
Nutrition
Calories: 462kcal | Carbohydrates: 43g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 82mg | Sodium: 1173mg | Potassium: 602mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5601IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg