Description

This Bang Bang Chicken Fried Rice is a tantalizing twist on classic fried rice, featuring crispy golden chicken bites tossed with tender vegetables and fluffy rice, all draped in a creamy, spicy-sweet bang bang sauce. It’s the perfect mix of comfort, vibrant flavors, and weeknight convenience, ready in just 30 minutes.

Ingredients

Units Scale

For the Chicken

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil

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 Fried Rice

3 cups cooked white rice (preferably day-old, chilled)
1 tablespoon vegetable oil
1/2 cup diced carrots
1/2 cup frozen peas
2 cloves garlic, minced
2 eggs, lightly beaten
2 green onions, sliced (plus extra for garnish)
2 tablespoons soy sauce
1 teaspoon sesame oil

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Instructions

Prepare the Chicken: In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
Make the Bang Bang Sauce: While the chicken cooks, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl until smooth. Set aside.
Cook the Vegetables: In the same skillet, add 1 tablespoon vegetable oil. Add carrots and sauté for 2-3 minutes until just tender. Stir in peas and garlic, cooking for another 1-2 minutes until fragrant.
Scramble the Eggs: Push the veggies to one side of the pan. Pour the beaten eggs into the cleared side and scramble until just set, then mix together with the vegetables.
Fry the Rice: Add the chilled rice, soy sauce, and sesame oil. Stir-fry everything together, breaking up any clumps, and cook for 2-3 minutes until heated through and combined well.
Combine and Finish: Return the cooked chicken to the pan and pour in most of the bang bang sauce (reserve a few spoonfuls for drizzling). Stir everything together so the rice and chicken are well coated. Cook for another 1-2 minutes, then remove from heat.
Serve: Spoon into bowls, drizzle with reserved sauce, and garnish with extra green onions. Enjoy hot!

Notes

Use day-old rice for best texture—freshly made rice tends to get mushy when fried.
Adjust the amount of Sriracha in the bang bang sauce for your preferred spice level.
Feel free to add other vegetables like bell peppers or corn.
To make it gluten free, use tamari or coconut aminos instead of soy sauce, and check all ingredient labels.
Try using shrimp or tofu for different protein options!

Nutrition

Serving Size: 1 1/2 cups
Calories: 520
Sugar: 8g
Sodium: 970mg
Fat: 21g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 28g
Cholesterol: 145mg