Chili Chili Bang Bang Chicken

• servings: 2 servings
• active time: 30 minutes
• total time: 35 minutes

Ingredients

2 Scallions

1 ounce Sweet Thai Chili Sauce

6 milliliters Ponzu Sauce

4 tablespoon Mayonnaise

½ cup Panko Breadcrumbs

1 teaspoon Garlic Powder

½ cup Jasmine Rice

10 ounce Chicken Cutlets

6 ounce Green Beans

2 teaspoon Cooking Oil

1 tablespoon Butter

Salt

Pepper

Directions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. • In a small bowl, combine panko, garlic powder, a drizzle of oil (large drizzle for 4), 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 (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), 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 (for 4 servings, spread out across entire sheet). Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4, use a second sheet; roast chicken on top rack and green beans on middle rack.) • Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes. TIP: If green beans finish first, remove from sheet and continue roasting chicken.

• Fluff rice with a fork; season with salt and pepper. • Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.

Nutrition

• Calories: 790 kcal
• Total Fat: 38 g
• Saturated Fat: 9 g
• Cholesterol: 140 mg
• Sodium: 720 mg
• Total Carbohydrate: 74 g
• Dietary Fiber: 3 g
• Total Sugars: 12 g
• Protein: 35 g