Bang Bang Chicken Fried Rice
Sweet, spicy, crispy chicken meets sizzling veggies and golden fried rice in one epic pan dinner!
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch (for crispier chicken)
For the Fried Rice
- 3 cups cooked and cooled rice (day-old works best)
- 2 tablespoons vegetable oil
- 1 cup mixed vegetables (peas, carrots, corn — frozen is fine)
- 3 green onions, sliced
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tablespoons sriracha (to taste)
- 1 tablespoon honey
- 1 teaspoon lime juice (optional but delicious)
Instructions
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Prep the Chicken
In a bowl, combine chicken with oil, paprika, garlic powder, salt, pepper, and cornstarch. Toss to coat evenly.
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Cook the Chicken
Heat a large skillet or wok over medium-high heat. Add a drizzle of oil. Cook the chicken in a single layer for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove chicken to a plate.
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Make the Bang Bang Sauce
In a small bowl, whisk together the mayo, sweet chili sauce, sriracha, honey, and lime juice. Set aside.
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Fry the Rice
In the same skillet, add 2 tbsp oil. Add mixed vegetables and cook 2 minutes. Push veggies to the side and add beaten eggs. Scramble until cooked. Add the cooked rice, soy sauce, and sesame oil. Stir-fry everything for 3–4 minutes until hot and slightly toasted.
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Combine Everything
Add the cooked chicken back into the pan. Pour **half** of the Bang Bang sauce over the chicken and rice. Toss until everything is coated and sizzling.
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Serve
Top with:
- Sliced green onions
- Drizzle more Bang Bang sauce
- Extra sriracha if you like it hot
Would you like me to find a quick side dish recipe that would go well with this Bang Bang Chicken Fried Rice?