Bang Bang Chicken or Shrimp

Oh my goodness, this Bang Bang Chicken turned out so amazing! You know when you make something new and halfway through the first bite you just think, “I have to make this again”? Yep — that was me!

It had just the right amount of flavor — not too spicy, but that perfect little “zing” that wakes up your taste buds. I love serving mine over a bed of shredded cabbage. It keeps things light and lower in carbs, plus it adds such a nice crunch. Mark, of course, went the classic route and had his over rice. Let’s just say… he went back for seconds. That’s always the best compliment, right?

This dish is one of those that feels restaurant-worthy but is so simple to make at home. I can’t wait to share how I did it — you’ll be surprised how easy it is to bring all that flavor together.

Stay tuned, because once you try this, it just might become a new favorite in your house too!

Note: You could easily do steps 2, 3, 7 & 10 and skip putting this in the oven if you didn't want it over rice. 

Bang Bang Chicken or Shrimp 

2 skinless boneless chicken breasts, cut into bite-size pieces
1/2 teaspoon onion powder
1 Tbsp siracha
1 Tbsp soy sauce
1/2 Tbsp garlic
1 1/2 Tbsp flour
 
RICE MIXTURE
1 Tbsp siracha
1 Tbsp chili sauce
1/2 Tbsp soy sauce
3/4 tsp rice vinegar
1/2 Tbsp garlic
1/2 cup white rice
1 cups chicken broth
 
BANG BANG SAUCE
3/4 tsp rice vinegar
1/8 C chili sauce
1 Tbsp siracha
1/2 cup mayonnaise
1/4 cup thinly sliced green onions
sesame seeds

Steps

Preheat the oven to 375 degrees F
Toss together chicken, onion powder, Siracha, soy sauce, and garlic until well combined in a large bowl. Sprinkle with flour until completely coated.



Heat oil in a large cast-iron skillet over medium-high heat until simmering. Add chicken in an even layer; cook, undisturbed, until browned about 3 minutes flipping and cooking on other side another 3 minutes. Transfer chicken to a plate. Do not wipe skillet clean.
Reduce heat to medium and stir in rice, chili sauce, rice vinegar, soy sauce, and garlic. Cook, stirring occasionally, until rice is toasted, about 2 minutes.
Stir in broth and bring to a boil over medium-high. Cover with a tight-fitting lid or aluminum foil.
Bake in the preheated oven for 15 minutes
Meanwhile, make bang bang sauce: whisk together mayonnaise, chili sauce, Siracha, and rice vinegar until smooth. Transfer to a plastic bag and cut off a small corner.
After 15 minutes remove skillet from oven and top evenly with chicken and return to oven
Cook an additional 10 to 15 minutes until rice is tender and cooked through
Drizzle casserole with bang bang sauce as desired (we think the sauce is amazing so we smothered it - glazed the whole top like a cake). Garnish with scallions and sesame seeds.