Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 5–6
Ingredients
For the Chicken
- 1½ lbs (680 g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
For the Fried Rice
- 4 cups cooked and chilled rice
- 1 cup carrots, diced
- 1 cup frozen green peas
- 3 large eggs, lightly beaten
- 3 cloves garlic, minced
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tablespoons sriracha, depending on desired heat
- 1 tablespoon honey
- 1 teaspoon lime juice
Instructions
- Make the Bang Bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Set aside.
- Prepare the chicken: Place the chicken cubes in a bowl and season with salt, black pepper, garlic powder, and paprika. Toss until evenly coated.
- Cook the chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for about 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.
- Cook the vegetables: Add another tablespoon of oil to the same pan. Add the diced carrots and stir-fry for about 2–3 minutes. Add the peas and cook for another minute.
- Scramble the eggs: Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble until just cooked. Mix them with the vegetables.
- Add the rice: Add the cold cooked rice. Break up any clumps and stir-fry for 3–4 minutes over medium-high heat until the rice is hot and slightly toasted.
- Season: Add minced garlic, soy sauce, and sesame oil. Toss everything together until the rice is evenly coated and fragrant.
- Return the chicken: Add the cooked chicken back to the skillet and toss with the fried rice.
- Add the Bang Bang sauce: Drizzle about half of the prepared sauce over the chicken and rice. Toss gently so the chicken gets a creamy, sweet-and-spicy coating without completely covering the rice.
- Finish and serve: Add sliced green onions and remove from heat. Serve immediately with the remaining Bang Bang sauce drizzled over the top.
Tips for the Best Result
Use cold, day-old rice if possible because it stays separate and gives the fried rice a better texture. Cook over fairly high heat and avoid overcrowding the skillet so the chicken browns instead of steaming.