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Bang Bang Chicken Fried Rice

Bang Bang Chicken Fried Rice Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp cornstarch
  • 3 tbsp vegetable oil, divided
  • 4 cups cold cooked jasmine rice
  • 2 large eggs, lightly beaten
  • 1 cup shredded carrots
  • ½ cup frozen peas
  • 3 green onions, sliced, whites and greens separated
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • Salt and pepper
  • Sesame seeds and extra green onion for serving
  • ⅓ cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 to 2 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 tsp honey

Method
 

  1. Whisk together all sauce ingredients in a small bowl; set aside.
  2. Toss chicken with cornstarch, ½ tsp salt, and pepper. Heat 2 tbsp oil in a large skillet over medium-high heat. Fry chicken in a single layer for 4 minutes per side until golden and cooked through. Transfer to a plate.
  3. Add remaining 1 tbsp oil to the skillet, scramble the eggs, and move them to the plate with the chicken.
  4. Add the white parts of the green onions, garlic, and ginger to the pan. Stir 30 seconds, then add carrots, peas, and cold rice. Cook undisturbed for 2 minutes, then stir-fry another 3 to 4 minutes.
  5. Return chicken and eggs to the skillet, pour the sauce over, and toss for 1 to 2 minutes until everything is coated. Serve topped with green onion greens and sesame seeds.

Notes

The rice needs to be cold and dry, so plan ahead. If you don’t have day-old rice, the freezer trick in the tips section works in a pinch. Let the fried rice sit for a minute after tossing so the sauce sets up and doesn’t slide off.