Servings

6 servings

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika

For the Fried Rice

• 4 cups cooked jasmine rice, chilled overnight
• 2 tablespoons vegetable oil
• 1 cup frozen peas
• 1 cup diced carrots
• 4 green onions, sliced
• 3 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced

For the Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1–2 tablespoons sriracha (adjust to taste)
• 1 teaspoon honey
• 1 teaspoon rice vinegar

Instructions

Step 1: Make the Bang Bang Sauce

1. In a small bowl, whisk together:
   • Mayonnaise
   • Sweet chili sauce
   • Sriracha
   • Honey
   • Rice vinegar
2. Refrigerate until ready to use.

Step 2: Cook the Chicken

1. Toss chicken with salt, pepper, garlic powder, and paprika.
2. Heat oil in a large skillet over medium-high heat.
3. Cook chicken 6–8 minutes until golden brown and cooked through.
4. Remove from skillet and set aside.

Step 3: Prepare the Fried Rice

1. Add oil to the same skillet or wok.
2. Sauté carrots for 2–3 minutes.
3. Add peas and garlic.
4. Push vegetables to one side.
5. Pour in beaten eggs and scramble.
6. Add chilled rice and break up any clumps.
7. Stir-fry for 4–5 minutes.

Step 4: Season

1. Stir in soy sauce and sesame oil.
2. Return chicken to the pan.
3. Toss everything together until heated through.

Step 5: Finish

1. Drizzle half of the Bang Bang sauce over the rice.
2. Toss gently to coat.
3. Garnish with green onions.
4. Serve remaining sauce on the side.

Nutrition Information

Approximate values per serving (1/6 recipe):

Nutrition varies depending on ingredients and brands used.

Allergen Information

Contains:

• Eggs
• Soy
• Sesame
• Mayonnaise (egg-based)

May contain traces of:

• Wheat (depending on soy sauce brand)

For gluten-free:

• Use gluten-free soy sauce or tamari.

For dairy-free:

• Recipe is naturally dairy-free if mayonnaise contains no dairy additives.

Storage

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze for up to 2 months.

Reheating

• Microwave 2–3 minutes.
• Or stir-fry in a skillet over medium heat until hot.

Frequently Asked Questions

Can I use freshly cooked rice?

Yes, but chilled day-old rice gives the best texture and prevents mushiness.

Can I use chicken thighs?

Absolutely. Boneless skinless thighs are juicier and work very well.

How spicy is Bang Bang sauce?

Mild to medium. Adjust the sriracha amount to your preference.

Can I make it ahead?

Yes. Prepare the rice and sauce a day ahead for faster cooking.

What vegetables can I add?

Good additions include:

• Bell peppers
• Corn
• Edamame
• Broccoli
• Mushrooms

Can I use brown rice?

Yes. Brown rice adds extra fiber and a slightly nutty flavor.

How do I make it healthier?

• Use light mayonnaise.
• Reduce sauce quantity.
• Increase vegetables.
• Substitute brown rice for white rice.

What goes well with Bang Bang Chicken Fried Rice?

• Egg Roll
• Asian Cucumber Salad
• Steamed Broccoli
• Hot and Sour Soup

Can I make it low-carb?

Yes. Replace rice with:

• Cauliflower Rice
• Finely chopped cabbage
• Broccoli rice