Bang Bang Chicken Fried Rice
Ingredients:
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup bang bang sauce, divided
- 2 tablespoons sesame oil, divided
- 4 large eggs, beaten
- ½ teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- ¼ cup green onions, diced, plus extra for garnish
- 1 teaspoon garlic, minced
- 4 cups long-grain white rice, cooked and cooled (preferably day-old)
- ¼ cup unsalted butter, melted
- 1 teaspoon fresh lemon juice
- 2 tablespoons soy sauce
- ⅓ cup frozen peas
Directions:
1. In a medium bowl, combine the chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Toss until the chicken is evenly coated.
2. Heat a large skillet or wok over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked and slightly browned. Stir in half of the bang bang sauce, coating the chicken well. Remove from heat and set aside.
3. In the same skillet, heat 1 tablespoon of sesame oil over medium heat. Add the beaten eggs with ½ teaspoon kosher salt and scramble until just cooked. Remove eggs from the skillet and set aside.
4. Add the remaining tablespoon of sesame oil to the skillet. Sauté the diced carrots and white onion for 3-4 minutes until softened.
5. Stir in the minced garlic, diced green onions, and frozen peas. Cook for another 2 minutes.
6. Add the cooked rice, melted butter, lemon juice, and soy sauce to the skillet. Stir well to combine and heat through.
7. Return the scrambled eggs and cooked chicken mixture to the skillet. Toss everything together gently until evenly mixed and heated.
8. Serve the fried rice garnished with extra diced green onions and drizzle the remaining bang bang sauce over the top for extra flavor.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings
Tips:
Use day-old rice for the best texture to prevent sogginess in fried rice.
Add a splash of soy sauce gradually to control saltiness and enhance umami flavor.