Description
Bang Bang Chicken Fried Rice is a quick and flavorful one-pan dish that combines tender chicken, vibrant vegetables, aromatic garlic and ginger, and a spicy creamy bang bang sauce, all tossed with perfectly cooked jasmine rice. Ready in under 30 minutes, it’s perfect for busy weeknights and offers a bold blend of spicy, savory, and crispy elements to satisfy your cravings.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, diced into bite-sized pieces
Rice
- 3 cups cooked jasmine rice (preferably day-old)
Vegetables
- 1/2 cup diced bell peppers
- 1/2 cup peas (fresh or frozen)
- 1/2 cup diced carrots
- 2 green onions, chopped (for garnish)
Aromatics
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Sauces & Oils
- 3 tbsp bang bang sauce (a mix of mayo, sriracha, and sweet chili sauce)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil or peanut oil (for stir-frying)
Instructions
- Prep Your Ingredients: Dice the chicken into bite-sized pieces, finely chop the vegetables, and mince garlic and ginger. Set aside the cooked jasmine rice, ideally day-old to ensure the best frying texture.
- Cook the Chicken: Heat vegetable or peanut oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Vegetables: In the same pan, add a little more oil if needed. Add minced garlic and ginger, stirring quickly until fragrant. Then add the chopped bell peppers, peas, and carrots, cooking until vegetables are tender-crisp.
- Fry the Rice: Add the cooked jasmine rice to the pan, breaking up any clumps with a spatula. Stir-fry everything together, allowing the rice to become slightly crispy on the edges for added texture.
- Combine and Sauce: Return the cooked chicken to the pan. Drizzle soy sauce, sesame oil, and bang bang sauce evenly over the mixture. Toss everything gently but thoroughly to coat the rice and chicken in the flavorful sauce.
- Garnish and Serve: Stir in the chopped green onions and serve while hot directly from the skillet. Optionally, garnish with toasted sesame seeds or cilantro.
Notes
- Use day-old jasmine rice for best texture and avoid mushiness.
- Stir-fry on high heat for vibrant flavors and slight char.
- Cook chicken separately to maintain tenderness and avoid overcooking.
- Prepare the bang bang sauce ahead of time for quick assembly.
- Avoid overcrowding the pan to ensure proper browning instead of steaming.
- Adjust spiciness by varying the amount of sriracha or sweet chili sauce in the bang bang sauce.
- For variations, substitute chicken with tofu, tempeh, shrimp, or scallops as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Bang Bang Chicken, Fried Rice, Spicy Chicken, One-Pan Meal, Quick Dinner, Stir Fry, Asian Fusion