Description

I’m always craving that takeout flavor, so I combined crispy seasoned chicken tossed in sweet-spicy Bang Bang sauce with vibrant homemade fried rice for a meal that feels indulgent yet comes together easily at home.

Ingredients

1½ pounds boneless, skinless chicken breasts, cut into 1″ cubes

2 tablespoons vegetable oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 cup Bang Bang sauce, divided

2 tablespoons sesame oil, divided

4 large eggs, beaten

½ teaspoon kosher salt (for eggs)

2 large carrots, diced

1 large white onion, diced

¼ cup green onions, diced, plus extra for garnish

2 cloves garlic, minced

4 cups cooked and chilled long-grain white rice

2 tablespoons unsalted butter, melted

2 tablespoons soy sauce

½ cup frozen peas

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken: Toss chicken cubes with vegetable oil, paprika, garlic powder, salt, and pepper until evenly coated.
Cook the chicken: In a large skillet over medium-high heat, cook chicken 6–8 minutes until golden and cooked through. Remove and keep warm.
Coat in sauce: Return ½ cup Bang Bang sauce to the skillet, add chicken, and stir to coat. Transfer to a plate.
Scramble the eggs: Wipe skillet, heat 1 tbsp sesame oil, add beaten eggs with salt, and scramble until just set. Remove and set aside.
Sauté the veggies: Add remaining sesame oil and butter; sauté carrots, onion, and garlic until softened, about 3–4 minutes.
Fry the rice: Stir in chilled rice, peas, and soy sauce. Cook, tossing, until heated through and grains separate, about 3–5 minutes.
Combine everything: Return eggs and green onions to the skillet; stir to combine.
Serve: Divide fried rice into bowls, top with sauced chicken, drizzle remaining ½ cup Bang Bang sauce, and garnish with green onions.

Notes

Use day-old, chilled rice to prevent clumping and achieve a better fry.

Pat chicken dry before seasoning so it browns crisply.

Feel free to swap in tofu or cauliflower for a vegetarian version.

Adjust heat by adding more or less sriracha to your Bang Bang sauce.

Cook over medium-high heat and break up rice clumps for even coating and texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving (1/4 recipe)
Calories: 860 kcal
Sugar: 7 g
Sodium: 1200 mg
Fat: 34 g
Saturated Fat: 7 g
Unsaturated Fat: 26 g
Trans Fat: 0.1 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 50 g
Cholesterol: 350 mg