Seasoned chicken cubes in sweet and spicy bang bang sauce served over flavorful homemade fried rice with vegetables and eggs.
Ingredients
→ For the seasoned chicken
1½ 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
→ For the flavorful fried rice
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 extra for garnish
1 teaspoon garlic, minced
4 cups long-grain white rice, cooked and cooled (preferably day-old)
¼ cup unsalted butter, melted
1 teaspoon fresh lemon juice
2 tablespoons soy sauce
⅓ cup frozen peas
Steps
Toss your cubed chicken with oil, paprika, garlic powder, salt, and pepper until every piece is beautifully coated. Preheat your air fryer to 400°F and cook the chicken in a single layer for 11-12 minutes, flipping halfway through, until it’s golden brown and reaches 165°F internally. Set aside in a bowl and cover with foil to keep warm.
Heat 1 tablespoon of sesame oil in a large skillet over high heat. Pour in those beaten eggs, sprinkle with salt, and gently scramble until they form soft, fluffy curds. Don’t overcook them – they’ll continue cooking later! Transfer to a plate and set aside.
Reduce heat to medium-high and add the remaining sesame oil to your skillet. Add the diced carrots, onion, and green onions, cooking for about 5 minutes until the carrots are tender and everything smells amazing. Stir in the garlic and cook for just 1 more minute until fragrant.
Add your cooled rice to the skillet, breaking it up with a spatula and stirring it into those beautiful vegetables. Let it cook for 2-3 minutes, stirring occasionally, until everything is heated through and the rice gets slightly crispy in spots.
Add back the scrambled eggs along with the melted butter, lemon juice, soy sauce, and frozen peas. Stir everything together well and cook for 2-3 more minutes until everything is hot and perfectly coated with all those delicious flavors.
Toss your cooked chicken with ½ cup of that incredible bang bang sauce until every piece is coated. Serve the fried rice topped with the sauced chicken, drizzle with additional sauce if desired, and garnish with extra green onions for that perfect pop of color and freshness!
Tips
- The secret to perfect fried rice is using day-old, cooled rice – fresh rice tends to get mushy and won’t give you that ideal texture with distinct grains.
- No air fryer? No problem! You can cook the chicken in a regular skillet over medium-high heat for 6-8 minutes, turning occasionally until golden and cooked through.
- Bang bang sauce is the star here – it’s typically a sweet and spicy mayo-based sauce that brings incredible flavor to this dish.
- This recipe is perfect for using up leftover rice and makes a complete, satisfying meal that’s way better than takeout!
- Feel free to customize with your favorite vegetables – bell peppers, mushrooms, or snap peas would all be delicious additions.
Required Tools
- Air fryer or large skillet
- Large skillet or wok
- Spatula
- Mixing bowls
- Meat thermometer
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains soy (soy sauce)
- Contains eggs
- Contains dairy (butter)
- May contain shellfish or other allergens (bang bang sauce – check ingredients)
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
