Chili Chili Bang Bang Chicken

I wasn't sure how this recipe would be. I'm not usually a fan of baked chicken. It's often too dry even for me. But I'll give this recipe 4 stars.

The panko adds to the texture of the chicken while not adding a ton of flavor. But that bang bang sauce really sets it above everything else. 

I'd order this one again. It was simple and easy to make. 

Chili Chili Bang Bang Chicken

Recipe from Hello Fresh

Serves 2

• 2 Scallions
• 6 milliliters Ponzu Sauce
• 4 tablespoon Mayonnaise
• ½ cup Panko Breadcrumbs
• 1 teaspoon Garlic Powder
• ¾ cup Jasmine Rice
• 12 ounce Chicken Cutlets
• 8 ounce Broccoli
• 1 ounce Sweet Thai Chili Sauce

Adjust rack to top position and preheat oven to 425 degrees.

Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite- size pieces if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute. Stir in rice, 1 1⁄4 cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Place chicken on one side of a baking sheet.

Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss broccoli on empty side of same sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until chicken is browned and cooked through and broccoli is tender, 18 22 minutes. TIP: If broccoli finishes first, remove from sheet and continue roasting chicken.

Fluff rice with a fork; season with salt and pepper.

Divide rice, broccoli, and chicken between plates. Drizzle chicken with ponzu chili mayo. Sprinkle everything with scallion greens. Serve.