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Bang Bang Chicken Fried Rice Recipe - Sweet & Spicy Dinner

Bang Bang Chicken Fried Rice

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp vegetable oil for frying
  • 1 tsp paprika sweet or smoked
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch for coating
  • 1/2 cup mayonnaise for Bang Bang sauce
  • 1/4 cup sweet chili sauce for Bang Bang sauce
  • 1 tbsp sriracha adjust to taste
  • 1 tbsp butter unsalted
  • 2 large eggs lightly beaten
  • 3 cups cooked rice chilled, day-old is best
  • 1 cup frozen peas and carrots thawed
  • 2 tbsp soy sauce low sodium preferred
  • 1 tbsp sesame oil toasted
  • 2 stalks green onions chopped, plus extra for garnish
  • 1 tsp sesame seeds optional garnish

Instructions
 

  • In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha to create the Bang Bang sauce. Set aside.
  • In a medium bowl, toss the chicken cubes with paprika, garlic powder, salt, black pepper, and cornstarch until each piece is evenly coated.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
  • In the same pan, melt the butter. Pour in the beaten eggs and stir gently until they form soft curds. Push the eggs to one side of the pan.
  • Add the chilled rice and the thawed peas and carrots to the empty side of the pan. Stir-fry for 3–4 minutes, breaking up any rice clumps and mixing the eggs in with the rice and vegetables.
  • Return the cooked chicken to the pan. Pour in the soy sauce, sesame oil, and about half of the prepared Bang Bang sauce. Stir well to coat everything evenly.
  • Remove from heat. Drizzle the remaining Bang Bang sauce over the top and garnish with chopped green onions and sesame seeds before serving.