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Bang Bang Chicken Fried Rice

Bang Bang Chicken Fried Rice
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Bang Bang Chicken Fried Rice is a vibrant, flavor-packed dish combining tender chicken, crisp vegetables, and a creamy, spicy bang bang sauce. Ready in under 30 minutes, it’s perfect for quick lunches or weeknight dinners, offering a bold and satisfying fusion of textures and tastes with minimal cleanup.

Ingredients

Scale

Protein

  • 1 lb chicken breasts or thighs, diced into bite-sized pieces
  • 3 large eggs, beaten

Rice

  • 4 cups cooked jasmine rice, preferably day-old

Vegetables

  • 1/2 cup diced carrots
  • 1/2 cup peas (fresh or frozen)
  • 1/2 cup diced bell peppers (any color)
  • 2 green onions, sliced (plus extra for garnish)

Bang Bang Sauce

  • 1/3 cup mayonnaise
  • 2 tbsp sriracha or chili paste (adjust to taste)
  • 1 tbsp honey or sugar
  • 1 tbsp soy sauce

Aromatics & Flavorings

  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil (for finishing)
  • 2 tbsp vegetable or neutral oil (for cooking)

Instructions

  1. Prep Your Ingredients: Dice the chicken into bite-sized pieces and chop the vegetables. In a small bowl, whisk together mayonnaise, sriracha, honey, and soy sauce to create the bang bang sauce.
  2. Cook the Chicken: Heat a wok or large skillet over medium-high heat with 1 tablespoon of oil. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
  3. Scramble the Eggs: In the same pan, add a little more oil if needed. Crack in the eggs and stir constantly until softly scrambled. Mix the scrambled eggs with the cooked chicken and set aside.
  4. Stir Fry the Vegetables: Add diced carrots, peas, and bell peppers to the pan. Stir fry for 3-4 minutes until vegetables are crisp-tender, preserving their bright colors and crunch.
  5. Add the Rice and Sauce: Add the cold jasmine rice to the pan, breaking up any clumps with your spatula. Pour the prepared bang bang sauce over the rice and stir continuously to evenly coat every grain in the creamy, spicy sauce.
  6. Finish with Green Onions and Sesame Oil: Fold in the sliced green onions and drizzle with toasted sesame oil just before serving for extra flavor and aroma.

Notes

  • Use day-old rice to keep grains separate and prevent mushiness.
  • Cook on high heat to achieve authentic wok-fried flavor and quick cooking.
  • Prepare all ingredients ahead of time as the cooking process moves quickly.
  • Adjust the bang bang sauce ingredients to balance sweetness and spice according to taste.
  • Avoid overcrowding the pan; cook in batches if needed to maintain a perfect sear.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Reheat in a skillet with a splash of water or soy sauce to retain moisture.
  • Substitute chicken with shrimp or tofu for pescatarian or vegetarian options.
  • To make gluten-free, use tamari instead of soy sauce.
  • For vegetarian/vegan versions, use vegan mayo and scrambled tofu instead of eggs.

Nutrition

Keywords: Bang Bang Chicken Fried Rice, quick dinner, stir fry, Asian fusion, easy fried rice, spicy fried rice, weeknight meal

Find it online: https://marysplate.com/bang-bang-chicken-fried-rice/