Janie and J. R. Gray

Recipes

Bang Bang Chicken Casserole

1-1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
3 tablespoons Sriracha, divided
2 tablespoons mayonnaise
4 tablespoons all-purpose flour, divided
2-1/2 tablespoons neutral oil, such as canola or avocado, divided
3/4 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
1/4 cup sweet chilli sauce
4 large cloves garlic, minced (2 Tbsp.)
1 tablespoon onion powder
1 tablespoon white-wine vinegar
1/2 teaspoon salt
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 3/4 cup broth, scraping up any browned bits from the bottom of the pan.
  3. In a large bowl, combine chopped scallions, cream cheese pieces, 1/4 cup chili sauce, the minced garlic, 1 tablespoon each onion powder and vinegar, 1/2 teaspoon salt and the remaining 2 tablespoons Sriracha; stir until well blended. Add 1 package rice and the chicken mixture; stir until thoroughly combined.
  4. In a small bowl, stir together ⅓ cup panko and the remaining 1-1/2 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.