Bang Bang Chicken Fried Rice

Ingredients

• 1.5 lb chicken breast (diced)
• 2 tsp garlic powder (for chicken)
• 2 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp cornstarch
• 1 tbsp avocado oil
• 1 tbsp sweet chili sauce (for chicken glaze)
• 1 tsp low sodium soy sauce (for chicken glaze)
• 1 tsp sriracha (for chicken glaze)
• 3 cup jasmine rice (cooked, preferably leftover)
• 2 cup frozen peas & carrots
• 3 eggs
• 4 clove garlic (minced)
• 3 tbsp low sodium soy sauce (for rice)
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 4 green onions (sliced)
• 0.5 cup light mayo
• 0.25 cup sweet chili sauce (for bang bang sauce)
• 1 tbsp sriracha (for bang bang sauce)
• 1 tsp rice vinegar
• 1 tsp honey
• garlic powder (pinch, for bang bang sauce)

Steps

1. 1

   In a bowl, combine the diced chicken breast with 2 tsp garlic powder, 2 tsp onion powder, 1 tsp paprika, 1 tsp salt, 1 tsp black pepper, and 1 tbsp cornstarch. Toss until the chicken is evenly coated.

2. 2

   Heat 1 tbsp avocado oil in a large pan or wok over medium-high heat.

3. 3

   Add the seasoned chicken to the pan and cook, stirring occasionally, until the chicken is cooked through and golden brown.

4. 4

   Add 1 tbsp sweet chili sauce, 1 tsp soy sauce, and 1 tsp sriracha to the pan. Stir to glaze the chicken, then remove the chicken from the pan and set aside.

5. 5

   In the same pan, add the frozen peas and carrots. Sauté until they are tender.

6. 6

   Push the vegetables to one side of the pan and crack in the 3 eggs. Scramble the eggs until fully cooked, then mix them into the vegetables.

7. 7

   Add the 3 cups of cooked jasmine rice to the pan. Mix well with the eggs and vegetables.

8. 8

   Add the 4 cloves of minced garlic, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and sliced green onions. Stir everything together until well combined and fragrant.

9. 9

   Return the glazed chicken to the pan and toss with the rice mixture to heat through.

10. 10

    In a small bowl, whisk together the light mayo, 1/4 cup sweet chili sauce, 1 tbsp sriracha, 1 tsp rice vinegar, 1 tsp honey, and a pinch of garlic powder until smooth.

11. 11

    Divide the fried rice and chicken into 4 equal servings. Drizzle with the bang bang sauce (about 1 tbsp per serving) before serving.

Notes

Using leftover rice that has been chilled in the fridge makes for the best fried rice texture. The macros provided (560 kcal, 49g P, 52g C, 15g F) are based on using 1 tbsp of the bang bang sauce per serving.

Nutrition per serving

• main
• high-protein
• low-calorie
• meal prep
• stir-fried
• chicken
• fried rice