Description
Bang Bang Chicken Fried Rice is a vibrant, flavor-packed main course that combines tender pieces of chicken, fluffy rice, colorful vegetables, and a creamy, spicy Bang Bang sauce. Quick to prepare and loaded with satisfying textures, it’s perfect for a busy weeknight meal or to impress at your next potluck.
Ingredients
Units
Scale
For the Chicken:
- 1 lb (450g) boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- Salt and black pepper, to taste
For the Rice:
- 3 cups cooked jasmine or long grain rice (preferably day-old and chilled)
- 2 tablespoons vegetable oil
- 3 eggs, lightly beaten
- 1 cup frozen peas and carrots (thawed)
- 4 green onions, sliced
- 2 cloves garlic, minced
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha (adjust to taste)
- 1 teaspoon honey
- 1 tablespoon rice vinegar
For Garnish (optional):
- Chopped cilantro
- Additional sliced green onions
- Sesame seeds
Instructions
- Prep the Chicken – In a bowl, combine the chicken pieces with soy sauce, cornstarch, salt, and pepper. Toss until evenly coated and set aside while prepping the other ingredients.
- Make the Bang Bang Sauce – In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Taste and adjust the spice level if desired. Set aside.
- Cook the Chicken – Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Remove chicken to a plate and keep warm.
- Scramble the Eggs – In the same pan, add a touch more oil if needed. Pour in the beaten eggs and scramble gently until just set. Transfer the eggs to the plate with the chicken.
- Stir-Fry the Vegetables – Add the remaining oil to the pan, then sauté the garlic for 30 seconds until fragrant. Add the peas and carrots, stir-frying for 2 minutes until they begin to soften.
- Combine Rice and Protein – Add the cold cooked rice, breaking up any clumps. Stir-fry for 2–3 minutes until heated through, then return the cooked chicken and eggs to the pan. Toss well to mix. Stir in the green onions.
- Add the Bang Bang Sauce – Pour the prepared Bang Bang sauce over the rice mixture. Toss until everything is evenly coated and the sauce is creamy and distributed throughout.
- Garnish and Serve – Serve hot, topped with extra green onions, chopped cilantro, and sesame seeds if desired.
Notes
- Day-old, chilled rice works best to prevent the fried rice from being mushy.
- Adjust the heat level of the Bang Bang sauce by increasing or decreasing the Sriracha.
- Use rotisserie or leftover chicken for a shortcut, simply sauté to heat before adding to the rice.
- You can add other vegetables like bell peppers or snap peas for extra color and crunch.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 520
- Sugar: 8g
- Sodium: 830mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 135mg
