Bang Bang Chicken Fried Rice

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.