Homemade Bang Bang Chicken and Rice Bake

Finding a weeknight dinner that’s easy enough for a Tuesday but impressive enough for company can feel impossible. Between work, family schedules, and just general life chaos, the last thing you want is a complicated recipe with a million steps or a sink full of dishes to wash afterward.

That’s exactly why this bang bang chicken and rice bake has become one of my most-requested recipes. Everything cooks together in one dish, the sweet and spicy sauce is absolutely crave-worthy, and you can have it on the table in about an hour with minimal hands-on time.

What Kind of Rice Should I Use?

Jasmine rice is my go-to for this recipe because it has a slightly sweet, floral flavor that pairs really well with the bang bang sauce. That said, you can definitely swap in long-grain white rice or basmati if that’s what you have in your pantry. Just avoid using instant rice since it cooks much faster and will turn mushy in the oven, and skip brown rice too – it needs a lot more liquid and cooking time than this recipe calls for. Whatever rice you choose, make sure you’re using the uncooked variety, as the rice will cook right in the casserole dish with the chicken and absorb all those delicious flavors.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Chicken breast: Chicken thighs work great here and actually stay more moist during baking. You can also use turkey breast if that’s what you have on hand.
• Jasmine rice: Long-grain white rice, basmati, or even brown rice can replace jasmine rice. If using brown rice, increase the chicken broth to 2 cups and add 15-20 minutes to the baking time.
• Frozen peas and carrots: Any frozen veggie mix works – try corn and peppers, broccoli florets, or even edamame for something different.
• Sweet chili sauce: If you don’t have sweet chili sauce, mix 1/2 cup of apricot preserves with 1 teaspoon of rice vinegar and a pinch of red pepper flakes.
• Toasted sesame oil: Regular sesame oil or even olive oil can work in a pinch, though you’ll lose some of that nutty flavor. Add a sprinkle of sesame seeds at the end to bring back some of that taste.
• Mayonnaise: Greek yogurt or sour cream can replace mayo for a lighter option, though the sauce will be slightly tangier.

Watch Out for These Mistakes While Baking

The biggest mistake with this rice bake is using cold chicken broth, which will significantly increase your cooking time and can leave you with crunchy, undercooked rice – always heat your broth until it’s steaming hot before pouring it over the dish.

Another common error is cutting your chicken pieces too large or unevenly, which means some pieces will be overcooked and dry while others are still undercooked, so aim for uniform 1-inch cubes.

Don’t skip covering the dish with foil for the first 30 minutes of baking, as this traps steam and helps the rice cook through properly without drying out the top.

Finally, resist the urge to stir the casserole halfway through cooking – this disrupts the layering and can make your rice gummy instead of fluffy.

What to Serve With Bang Bang Chicken and Rice Bake?

Since this dish is already pretty filling with chicken, rice, and veggies all baked together, I like to keep the sides simple and fresh. A crisp cucumber salad with rice vinegar and a touch of sugar cuts through the creamy, spicy sauce really nicely. You could also serve some steamed edamame on the side, or even some crunchy egg rolls if you want to lean into the Asian-inspired flavors. If you’re feeding a crowd, consider adding some wonton chips or prawn crackers for extra crunch that everyone can munch on while the casserole is still in the oven.

Storage Instructions

Store: This bang bang chicken and rice bake keeps really well in the fridge. Just transfer it to an airtight container and it’ll stay fresh for up to 4 days. The flavors actually get even better the next day, making it perfect for meal prep or easy weeknight dinners.

Freeze: You can freeze this casserole for up to 2 months in a freezer-safe container. I recommend portioning it out into individual servings so you can grab just what you need. Let it thaw in the fridge overnight before reheating for best results.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through, or reheat in the oven at 350°F covered with foil until heated through. You might want to add a splash of chicken broth if the rice seems a bit dry after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 110-125 g
• Fat: 65-75 g
• Carbohydrates: 230-250 g

Ingredients

For the chicken:

• 1.5 lb chicken breast (cut into 1-inch pieces)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1 tbsp toasted sesame oil
• 1 tsp fresh ginger, minced

For the rice and vegetables:

• 1 cup jasmine rice (rinsed until water runs clear)
• 1.75 cups chicken broth (heated)
• 12 oz frozen peas and carrots

For the bang bang sauce:

• 1/2 cup mayonnaise
• 1/2 cup sweet chili sauce
• 1 tbsp sriracha
• 1 tbsp lime juice
• 1 tsp honey

For the garnish:

• 1/4 cup green onions (thinly sliced on the bias)
• 1 tsp toasted sesame seeds

Step 1: Prepare the Bang Bang Sauce and Season the Chicken

• 1.5 lb chicken breast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1 tbsp toasted sesame oil
• 1/2 cup mayonnaise
• 1/2 cup sweet chili sauce
• 1 tbsp sriracha
• 1 tbsp lime juice
• 1 tsp honey

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined.

Set aside.

In a separate bowl, combine the garlic powder, onion powder, paprika, and salt.

Add the chicken pieces to a 9×13 inch baking dish, drizzle with toasted sesame oil, then sprinkle the spice mixture evenly over the chicken and toss gently to coat all pieces.

I like to massage the spices into the chicken slightly so they adhere better during baking.

Step 2: Layer the Rice, Vegetables, and Build the Cooking Liquid

• 1 cup jasmine rice
• 1.75 cups chicken broth
• 12 oz frozen peas and carrots
• bang bang sauce from Step 1

Preheat your oven to 375°F.

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch—this prevents the rice from becoming gummy.

Scatter the rinsed rice evenly over the seasoned chicken, followed by the frozen peas and carrots.

Pour half of the bang bang sauce over the rice and vegetables, then pour the heated chicken broth over everything.

The hot broth is key here because it jumpstarts the cooking process and helps the rice absorb flavors more quickly.

Step 3: Bake and Finish with Fresh Garnishes

• bang bang sauce from Step 1
• 1/4 cup green onions
• 1 tsp toasted sesame seeds
• 1 tsp fresh ginger, minced

Cover the baking dish tightly with aluminum foil and bake for 40-50 minutes at 375°F, until the chicken is cooked through and the rice has absorbed the liquid.

Remove from the oven and let rest, covered, for 5 minutes—this allows the rice to finish absorbing any remaining moisture.

Drizzle the remaining bang bang sauce over the top, then garnish generously with the sliced green onions and toasted sesame seeds.

I prefer to add the fresh garnishes after baking rather than before so they stay vibrant and don’t wilt in the heat.

Homemade Bang Bang Chicken and Rice Bake

Delicious Homemade Bang Bang Chicken and Rice Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 4 servings

Calories 2100 kcal

Ingredients

  

For the chicken

• 1.5 lb chicken breast (cut into 1-inch pieces)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1 tbsp toasted sesame oil
• 1 tsp fresh ginger, minced

For the rice and vegetables

• 1 cup jasmine rice (rinsed until water runs clear)
• 1.75 cups chicken broth (heated)
• 12 oz frozen peas and carrots

For the bang bang sauce

• 1/2 cup mayonnaise
• 1/2 cup sweet chili sauce
• 1 tbsp sriracha
• 1 tbsp lime juice
• 1 tsp honey

For the garnish

• 1/4 cup green onions (thinly sliced on the bias)
• 1 tsp toasted sesame seeds

Instructions

 

• In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined. Set aside. In a separate bowl, combine the garlic powder, onion powder, paprika, and salt. Add the chicken pieces to a 9x13 inch baking dish, drizzle with toasted sesame oil, then sprinkle the spice mixture evenly over the chicken and toss gently to coat all pieces. I like to massage the spices into the chicken slightly so they adhere better during baking.
• Preheat your oven to 375°F. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch—this prevents the rice from becoming gummy. Scatter the rinsed rice evenly over the seasoned chicken, followed by the frozen peas and carrots. Pour half of the bang bang sauce over the rice and vegetables, then pour the heated chicken broth over everything. The hot broth is key here because it jumpstarts the cooking process and helps the rice absorb flavors more quickly.
• Cover the baking dish tightly with aluminum foil and bake for 40-50 minutes at 375°F, until the chicken is cooked through and the rice has absorbed the liquid. Remove from the oven and let rest, covered, for 5 minutes—this allows the rice to finish absorbing any remaining moisture. Drizzle the remaining bang bang sauce over the top, then garnish generously with the sliced green onions and toasted sesame seeds. I prefer to add the fresh garnishes after baking rather than before so they stay vibrant and don't wilt in the heat.