Name: Bang Bang Chicken Fried Rice
Ingredients: ¼ cup mayonnaise; 2 tbsp sweet chili sauce; 1 tbsp sriracha (adjust to taste); 1 tbsp honey or maple syrup; 1 tsp rice vinegar; 1 garlic clove, minced; 2 tbsp neutral oil (like avocado or vegetable), divided; 2 boneless, skinless chicken breasts, cubed; Salt & black pepper to taste; 2 large eggs, beaten; 3 cups cooked & cooled white or brown rice (day-old preferred); 1 cup frozen peas & carrots mix; 2 green onions, sliced; Optional: 1 tbsp soy sauce, sesame seeds, lime wedges

Ingredients

Scale

For the bang bang sauce:

¼ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp honey or maple syrup
1 tsp rice vinegar
1 garlic clove, minced

For the fried rice:

2 tbsp neutral oil (like avocado or vegetable), divided
2 boneless, skinless chicken breasts, cubed
Salt & black pepper to taste
2 large eggs, beaten
3 cups cooked & cooled white or brown rice (day-old preferred)
1 cup frozen peas & carrots mix
2 green onions, sliced
Optional: 1 tbsp soy sauce, sesame seeds, lime wedges

Instructions

Make sauce: Whisk all bang bang sauce ingredients in a small bowl. Set aside.
Cook chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high. Season chicken with salt and pepper; cook 5–6 min until golden and cooked through. Remove and set aside.
Scramble eggs: In same skillet, add remaining oil. Pour in beaten eggs; scramble until just set. Remove and set aside.
Stir-fry rice: Add rice and peas & carrots to skillet. Cook 3–4 min, stirring often, until heated through.
Combine: Return chicken and eggs to skillet. Add bang bang sauce; toss everything together until evenly coated and hot.
Finish: Stir in green onions and optional soy sauce. Garnish with sesame seeds and lime wedges.

💡 Pro Tips:
– Use cold, day-old rice for best texture—fresh rice gets mushy.
– For extra crunch, top with crushed peanuts or crispy wonton strips.
– Make it vegetarian: swap chicken for tofu or extra veggies.

Prep Time & Nutrition (per serving, serves 4):