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
1. Prep the Chicken
- In a bowl, combine chicken with oil, paprika, garlic powder, salt, pepper, and cornstarch.
- Toss to coat evenly.
2. 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.
3. Make the Bang Bang Sauce
In a small bowl, whisk together:
- mayo
- sweet chili sauce
- sriracha
- honey
- lime juice
Set aside.
4. 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.
5. 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.
6. Serve
Top with:
- Sliced green onions
- Drizzle more Bang Bang sauce
- Extra sriracha if you like it hot