Bang Bang Chicken Fried Rice
why make this recipe
Bang Bang Chicken Fried Rice is a fantastic dish that combines the comforting flavors of fried rice with the spicy, sweet twist of Bang Bang sauce. It’s a great meal to whip up when you want something quick, tasty, and filling. Plus, it incorporates plenty of vegetables and protein, making it a complete meal in one bowl. Whether it’s for a weeknight dinner or meal prep for the week, this dish is sure to please!
how to make Bang Bang Chicken Fried Rice
Ingredients:
- 1 ½ 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 garlic, minced
- 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
Directions:
- Toss the cubed chicken with vegetable oil, paprika, garlic powder, salt, and black pepper.
- Preheat the air fryer to 400°F. Cook the chicken in a single layer for 11-12 minutes, flipping halfway through, until golden and cooked to 165°F. Set aside in a bowl covered with foil to keep warm.
- Heat 1 tablespoon of sesame oil in a large skillet over high heat. Pour in the beaten eggs, sprinkle with kosher salt, and scramble gently until just set into soft curds. Transfer to a plate and set aside.
- Reduce the heat to medium-high and add the remaining sesame oil. Add diced carrots, white onion, and green onions, cooking for about 5 minutes until the carrots are tender. Stir in minced garlic and cook for 1 more minute.
- Add the cooled rice to the skillet, breaking it up with a spatula and stirring into the vegetables. Let it cook for 2-3 minutes, stirring occasionally, until heated through.
- Add the scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir well and cook for 2-3 more minutes until everything is hot and evenly coated.
- Toss the cooked chicken with ½ cup of Bang Bang sauce. Serve the fried rice topped with the sauced chicken, drizzle with remaining sauce if desired, and garnish with extra green onions.
how to serve Bang Bang Chicken Fried Rice
Serve the Bang Bang Chicken Fried Rice warm, allowing the flavors to blend together. You can enjoy it on its own or with additional Bang Bang sauce drizzled on top. Garnish with green onions for a fresh touch. This dish is perfect for lunch or dinner and brings a restaurant-quality experience right to your kitchen!
how to store Bang Bang Chicken Fried Rice
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop with a little oil to prevent sticking. Be sure to check that it’s heated through before serving again.
tips to make Bang Bang Chicken Fried Rice
- Use day-old rice for the best texture. It helps to keep the rice from getting mushy.
- Feel free to add other vegetables like bell peppers, peas, or broccoli for added nutrition and flavor.
- Adjust the spice level by adding more or less Bang Bang sauce based on your preference.
variation (if any)
You can easily make a vegetarian version by substituting the chicken with tofu or tempeh. Additionally, you could try using shrimp or another protein if you prefer.
FAQs
1. Can I make this dish with brown rice instead of white rice?
Yes, you can use brown rice! Just make sure it’s cooked and cooled before adding it to the dish.
2. Is Bang Bang sauce spicy?
Bang Bang sauce has a slightly spicy and sweet flavor. You can adjust the amount based on your spice preference.
3. Can I use frozen chicken for this recipe?
It’s best to use thawed chicken for even cooking. If you use frozen chicken, make sure to thoroughly cook it to the proper temperature before using it in the dish.
Bang Bang Chicken Fried Rice
Ingredients
Chicken Marinade
- 1.5 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
- 0.5 teaspoon black pepper
- 1 cup Bang Bang sauce, divided
Rice and Vegetables
- 2 tablespoons sesame oil, divided
- 4 large eggs, beaten
- 0.5 teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- 0.25 cup green onions, diced, plus more for garnish
- 1 teaspoon garlic, minced
- 4 cups long-grain white rice, cooked and cooled
- 0.25 cup unsalted butter, melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- 0.33 cup frozen peas
Instructions
Preparation
- Toss the cubed chicken with vegetable oil, paprika, garlic powder, salt, and black pepper.
- Preheat the air fryer to 400°F. Cook the chicken in a single layer for 11-12 minutes, flipping halfway through, until golden and cooked to 165°F. Set aside in a bowl covered with foil to keep warm.
Cooking
- Heat 1 tablespoon of sesame oil in a large skillet over high heat. Pour in the beaten eggs, sprinkle with kosher salt, and scramble gently until just set into soft curds. Transfer to a plate and set aside.
- Reduce the heat to medium-high and add the remaining sesame oil. Add diced carrots, white onion, and green onions, cooking for about 5 minutes until the carrots are tender. Stir in minced garlic and cook for 1 more minute.
- Add the cooled rice to the skillet, breaking it up with a spatula and stirring into the vegetables. Let it cook for 2-3 minutes, stirring occasionally, until heated through.
- Add the scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir well and cook for 2-3 more minutes until everything is hot and evenly coated.
- Toss the cooked chicken with ½ cup of Bang Bang sauce. Serve the fried rice topped with the sauced chicken, drizzle with remaining sauce if desired, and garnish with extra green onions.
