Description
Bang Bang Chicken Fried Rice combines crispy, seasoned chicken tossed in a sweet and spicy Bang Bang sauce with savory fried rice, scrambled eggs, and fresh vegetables for a bold and satisfying one-pan meal.
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 more for garnish
- 1 teaspoon minced garlic
- 4 cups long-grain white rice, cooked and cooled
- ¼ cup unsalted butter, melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- ⅓ cup frozen peas
Instructions
- Toss cubed chicken with vegetable oil, paprika, garlic powder, salt, and pepper in a large bowl until evenly coated.
- Preheat the air fryer to 400°F. Cook chicken in a single layer for 11–12 minutes, flipping halfway through, until golden and cooked through. Set aside.
- Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in beaten eggs, season with salt, scramble until just set, then transfer to a plate.
- Reduce heat to medium-high. Add remaining sesame oil, diced carrots, white onion, and green onions. Cook for 5 minutes until carrots are tender. Add minced garlic and cook for 1 more minute.
- Add cooked, cooled rice to the skillet, breaking up clumps. Cook for 2–3 minutes until heated through.
- Return scrambled eggs to skillet with melted butter, lemon juice, soy sauce, and peas. Stir and cook for 2–3 more minutes until well combined.
- Toss cooked chicken with ½ cup Bang Bang sauce.
- Serve fried rice topped with sauced chicken, drizzle with remaining Bang Bang sauce, and garnish with extra green onions.
Notes
- Use day-old rice for best texture; fresh rice should be chilled to reduce moisture.
- Chicken can be cooked in a skillet if air fryer is unavailable.
- Customize with additional vegetables or substitute protein as desired.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 230mg
