Description

Bang Bang Chicken Fried Rice is a flavorful and satisfying main-course dish that combines tender chicken, perfectly cooked rice, colorful vegetables, and a spicy, creamy Bang Bang sauce. This fusion recipe offers the comfort of fried rice with a delicious kick, making it perfect for a quick weeknight meal or a fun twist on takeout favorites.

Ingredients

Units Scale

For the Chicken

2 boneless, skinless chicken breasts, diced
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil

For the Rice

3 cups cooked jasmine or long grain white rice (preferably cold)
1 tablespoon vegetable oil
2 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
3 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper, to taste

For the Bang Bang Sauce

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

For Garnish

Sliced green onions
Sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: In a bowl, toss the diced chicken with cornstarch and soy sauce until evenly coated. Set aside to marinate while you prepare other ingredients.
Mix the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Taste and adjust spice as needed. Set aside.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer. Sauté for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove chicken to a plate and set aside.
Scramble the Eggs: In the same skillet, heat a little more oil if needed. Pour in the beaten eggs and scramble until just set. Break into small pieces and push to one side of the skillet.
Cook the Vegetables: Add the minced garlic, thawed peas and carrots, and most of the green onions to the skillet. Stir-fry for 2 minutes until vegetables are fragrant and just tender.
Add the Rice: Increase heat to high. Add the cold cooked rice to the skillet with the vegetables and eggs. Break up any clumps and stir-fry for 2-3 minutes until heated through.
Season: Drizzle in soy sauce and sesame oil. Toss everything to combine well. Season with salt and pepper to taste.
Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour about two-thirds of the bang bang sauce over the chicken and rice. Toss everything together until evenly coated and heated through.
Serve: Spoon the Bang Bang Chicken Fried Rice into bowls. Drizzle with the remaining sauce and garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

For best results, use day-old rice that has been refrigerated, as it fries up better and prevents mushiness.
Adjust the Sriracha in the sauce to your desired spice level.
Add extra vegetables like bell peppers, broccoli, or corn for more color and nutrition.
To make this dish gluten-free, use tamari instead of soy sauce and read all sauce labels for hidden gluten.
Leftovers keep well in the fridge for up to 3 days and reheat nicely in a hot skillet.

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 510
Sugar: 9g
Sodium: 950mg
Fat: 19g
Saturated Fat: 3.5g
Unsaturated Fat: 13.5g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 24g
Cholesterol: 90mg