Bang Bang Chicken Fried Rice

Bang Bang Chicken Fried Rice

from recipesbyclare.com
Hearty Mains
40 min
997 kcal / serving

Crispy seasoned chicken pieces tossed in sweet-spicy Bang Bang sauce served over flavorful fried rice with scrambled eggs and vegetables.

Ingredients

  • 1 ½ poundsboneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoonvegetable oil
  • 1 teaspoonpaprika
  • 1 teaspoongarlic powder
  • 1 teaspoonkosher salt
  • ½ teaspoonblack pepper
  • 1 cupbang bang sauce, divided
  • 2 tablespoonssesame oil, divided
  • 4 largeeggs, beaten
  • ½ teaspoonkosher salt
  • 2 largecarrots, diced
  • 1 largewhite onion, diced
  • ¼ cupgreen onions, diced, plus more for garnish
  • 1 teaspoongarlic, minced
  • 4 cupslong-grain white rice, cooked and cooled
  • ¼ cupunsalted butter, melted
  • 1 teaspoonlemon juice
  • 2 tablespoonssoy sauce
  • ⅓ cupfrozen peas

Directions

  1. 1

    Toss the cubed chicken with oil, paprika, garlic powder, salt, and pepper. Preheat air fryer to 400°F and cook 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.

  2. 2

    Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in beaten eggs, sprinkle with salt, and scramble gently until just set into soft curds. Transfer to a plate and set aside.

  3. 3

    Reduce heat to medium-high and add remaining sesame oil. Add carrots, onion, and green onions, cooking for about 5 minutes until carrots are tender. Stir in garlic and cook 1 more minute.

  4. 4

    Add the cooled rice to the skillet, breaking it up with a spatula and stirring into the vegetables. Let cook for 2-3 minutes, stirring occasionally, until heated through.

  5. 5

    Add 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.

  6. 6

    Toss the cooked chicken with ½ cup Bang Bang sauce. Serve the fried rice topped with the sauced chicken, drizzle with remaining sauce if desired, and garnish with extra green onions.