Bang Bang Chicken and Rice Bake

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 55 minutes

食材

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 (heated)

12 ounces frozen peas and carrots (thawed) (omit for Kio and Ethan)

1/2 cup mayonnaise

1/2 cup sweet chili sauce

1 tablespoon sriracha (or other hot sauce)

1 tablespoon lime juice

Sliced green onions

步驟

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 and vegetables over the chicken, then drizzle with half the bang bang sauce, and pour the broth over top.I recommend heating the broth in the microwave or the stove. This will help the rice cook through in the allotted cook time. If you choose not to heat, it may still cook through, but some readers have said it takes longer. You can also cover the dish with foil if you prefer to help steam the rice, BUT it will take 20-30 minutes longer to cook if covered. I do not cover when I cook.

Bake for 40-50 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.

營養

• 卡路里: 462 kcal
• 總脂肪: 19 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 15 g
• 反式脂肪: 0.05 g
• 膽固醇: 82 mg
• 鈉: 1173 mg
• 總碳水化合物: 43 g
• 膳食纖維: 3 g
• 總糖: 11 g
• 蛋白質: 29 g