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Bang Bang Chicken Fried Rice


  • Author: Sarah White
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

A bold and comforting fusion dish with tender chicken, fluffy rice, veggies, and creamy-spicy bang bang sauce. Perfect for weeknight dinners.


Ingredients

Scale
  • pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons soy sauce
  • 3 cups cooked, day-old rice
  • 1 small onion, diced
  • 1 cup frozen peas and carrots
  • 3 green onions, chopped
  • 1 tablespoon oil (for frying)
  • ½ cup mayonnaise
  • ⅓ cup sweet chili sauce
  • 12 teaspoons Sriracha (adjust to taste)
  • Sesame seeds, for garnish (optional)

Instructions

  1. Toss chicken cubes with oil, paprika, garlic powder, salt, and pepper until evenly coated. 
  2. Heat a skillet or wok over medium-high heat. Cook chicken for 6–8 minutes until browned and cooked through. Remove and set aside. 
  3. In a small bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha to make the bang bang sauce. Set aside. 
  4. Add oil to the same pan. Stir-fry onion, peas, and carrots for 3–4 minutes until softened. 
  5. Stir in rice and soy sauce, breaking up clumps, and cook until heated through. 
  6. Return chicken to the pan and pour in the bang bang sauce. Stir until everything is evenly coated. 
  7. Top with green onions and sesame seeds before serving hot.

Notes

Use day-old rice for the best fried rice texture. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water to restore moisture.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion