Description

Bang Bang Chicken Fried Rice is a bold, flavor-packed main course, combining succulent chicken with crisp vegetables and fluffy rice, all tossed in a creamy, spicy bang bang sauce. It delivers a satisfying fusion of classic fried rice and the famous sweet-heat flavors of bang bang sauce, making it a crowd-pleasing dish for lunch or dinner.

Ingredients

Units Scale

For the Bang Bang Sauce

1/3 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (adjust to taste)
1 tablespoon honey
1 teaspoon rice vinegar

For the Chicken

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Fried Rice

3 cups cooked and cooled jasmine or long-grain rice
3 tablespoons vegetable oil, divided
2 large eggs, beaten
1 cup frozen peas and carrots (thawed)
1/2 cup diced red bell pepper
4 green onions, thinly sliced, divided (reserve half for garnish)
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil

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Instructions

Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Taste and adjust the spice or sweetness as desired. Set aside.
Marinate the Chicken: In a medium bowl, toss the chicken pieces with soy sauce, cornstarch, salt, and black pepper until evenly coated. Let it marinate for at least 10 minutes while preparing other ingredients.
Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Scramble the Eggs: In the same skillet, add a bit more oil if needed. Pour in the beaten eggs, scramble quickly until just set, then transfer eggs to a separate plate.
Stir-Fry the Vegetables: Add remaining vegetable oil to the skillet. Add thawed peas and carrots, diced red bell pepper, and half the green onions. Stir-fry for 2-3 minutes until vegetables are tender-crisp. Add minced garlic and sauté for 30 seconds until fragrant.
Add Rice and Combine: Add the cooked, cooled rice to the skillet. Break up any clumps and stir-fry for 2 minutes, letting it heat through and crisp slightly. Return the cooked chicken and scrambled eggs to the pan, mixing everything well.
Finish with Sauce: Pour the bang bang sauce over the rice mixture and add soy sauce and sesame oil. Toss well to coat all ingredients evenly. Stir-fry for another 1-2 minutes until everything is hot.
Garnish and Serve: Turn off the heat. Sprinkle with remaining green onions, and, if desired, drizzle with extra Sriracha for more heat. Serve immediately.

Notes

Use day-old rice for the best texture and to avoid mushiness.
Adjust the amount of Sriracha to control the spice level.
Boneless, skinless thighs stay more tender, but breasts work well too.
Customize by adding other veggies like corn, bean sprouts, or broccoli.
For crunch, toss in some chopped peanuts before serving.

Nutrition

Serving Size: 1.5 cups
Calories: 510
Sugar: 11g
Sodium: 1190mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 24g
Cholesterol: 147mg