Crispy chicken in zesty Bang Bang sauce served over savory fried rice with eggs & veggies—total flavor bomb!
Ingredients:
For the Chicken:
1½ lbs boneless chicken breasts, cubed
1 tbsp vegetable oil
Salt and black pepper, to taste
For the Bang Bang Sauce:
6 tbsp mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (more or less to taste)
1 tsp honey
Juice of ½ lime
For the Fried Rice:
2 tbsp vegetable oil (divided)
3 cups cold cooked rice (day-old rice is best)
2 large eggs, beaten
3 garlic cloves, minced
1½ cups frozen mixed vegetables (peas, carrots, corn)
2 tbsp soy sauce
1 tbsp sesame oil
2 spring onions, sliced (for garnish)
Optional: chili flakes or extra sriracha for topping
Directions:
Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Set aside to let the flavors meld.
Cook the Chicken:
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Season the chicken cubes with salt and pepper, then add them to the hot pan. Cook for 6–8 minutes until golden and cooked through. Remove from the pan and set aside.
Scramble the Eggs:
In the same pan, lower the heat to medium. Add a splash of oil if needed, then pour in the beaten eggs. Gently scramble until just cooked. Transfer to a plate and set aside.
Sauté Garlic & Vegetables:
Add the remaining tablespoon of oil to the pan. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Then add the frozen veggies and cook for 3–4 minutes until heated through.
Add the Rice:
Stir in the cold cooked rice, breaking up any clumps. Stir-fry everything for 4–5 minutes, making sure the rice gets slightly crispy on the bottom for extra texture.
Season the Fried Rice:
Add soy sauce and sesame oil, stirring well to coat all the rice evenly. Fold in the scrambled eggs and give everything one final toss.
Assemble & Serve:
Plate the fried rice and top generously with the cooked chicken. Drizzle the Bang Bang sauce all over (or serve it on the side). Garnish with sliced spring onions and a pinch of chili flakes for an extra kick!
Nutritional Information:
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins
Calories per serving: ~550 | Serves: 4