🍗 Bang Bang Chicken Fried Rice
🛒 Ingredients
For the chicken:
1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For the fried rice:
3 cups cooked, cold white rice
2 tablespoons vegetable oil, divided
2 large eggs, beaten
1 cup frozen peas and carrots
½ small onion, finely diced
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced
For the Bang Bang sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
1–2 tablespoons sriracha, to taste
1 tablespoon honey
1 teaspoon lime juice
👩🍳 Instructions
Make the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Set aside.
Season the chicken: Toss the chicken cubes with paprika, garlic powder, salt, and black pepper.
Cook the chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Remove to a plate.
Scramble the eggs: Add another tablespoon of oil to the skillet. Pour in the beaten eggs and scramble until just cooked. Remove or push them to one side of the pan.
Cook the vegetables: Add the onion, peas, carrots, and garlic. Stir-fry for 2–3 minutes until the vegetables are tender.
Add the rice: Add the cold cooked rice. Break up any clumps and stir-fry for 3–4 minutes until the rice is hot and slightly toasted.
Season: Add soy sauce and sesame oil. Toss everything together until evenly coated.
Combine: Return the cooked chicken and scrambled eggs to the skillet. Stir well and cook for another 1–2 minutes.
Add the Bang Bang sauce: Turn the heat to low. Drizzle about ½ of the sauce over the chicken and rice and gently toss to coat. Add more sauce to taste.
Garnish and serve: Sprinkle with sliced green onions and serve immediately with extra Bang Bang sauce on the side.
