Bang Bang Chicken Fried Rice Recipe
Creamy, sweet-heat bang bang sauce coats juicy chicken and garlicky fried rice for a fast, craveable dinner. Simple steps, big flavor.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup mayonnaise
- 0.33 cup Thai-style sweet chili sauce
- 1.5 tsp sriracha use more or less to taste
- 1 tsp rice vinegar
- 1 tsp honey optional for extra gloss and sweetness
- 2 tbsp neutral oil such as canola or avocado
- 1 lb boneless skinless chicken breast, diced cut into 1/2-inch pieces
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
- 2 tsp minced garlic
- 0.75 tsp grated fresh ginger
- 1 cup frozen peas and carrots no need to thaw
- 4 cup cooked day-old white rice cold rice works best
- 3 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 0.5 cup sliced green onions
Instructions
Preparation Steps
- Whisk mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth; set aside.
- Heat 1 tbsp oil in a large skillet over medium-high. Season chicken with salt and pepper.
- Sear chicken until browned and cooked through, 5–6 minutes. Transfer to a bowl.
- Add remaining 1 tbsp oil. Stir-fry garlic and ginger until fragrant, about 30 seconds.
- Toss in peas and carrots. Cook, stirring, for 2 minutes.
- Add cold rice. Break up clumps and cook until hot and slightly crisp, 3–4 minutes.
- Pour in soy sauce and sesame oil. Stir to coat the rice evenly.
- Return chicken to the pan. Stir in 2–3 tbsp bang bang sauce and warm for 1 minute.
- Fold in green onions. Serve with extra sauce drizzled on top or on the side.
Notes
Variation: Swap shrimp for chicken and cook just until pink, then toss with the sauce. Want extra richness? Add a pat of butter to the rice when you add the soy sauce. For a classic touch, scramble 2–3 tbsp beaten egg in the pan before adding the rice. Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet with a splash of water.
This recipe is an original creation inspired by classic Bang Bang Chicken Fried Rice Recipe flavors. All ingredient ratios and instructions are independently developed.