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
- 1½ 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
- 1–2 teaspoons Sriracha (adjust to taste)
- Sesame seeds, for garnish (optional)
Instructions
- Toss chicken cubes with oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Heat a skillet or wok over medium-high heat. Cook chicken for 6–8 minutes until browned and cooked through. Remove and set aside.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha to make the bang bang sauce. Set aside.
- Add oil to the same pan. Stir-fry onion, peas, and carrots for 3–4 minutes until softened.
- Stir in rice and soy sauce, breaking up clumps, and cook until heated through.
- Return chicken to the pan and pour in the bang bang sauce. Stir until everything is evenly coated.
- 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