Bang Bang Chicken Fried Rice

INGREDIENTS:

Chicken

1 ½ 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

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 more for garnish

1 teaspoon garlic, minced

4 cups long-grain white rice, cooked and cooled

¼ cup unsalted butter, melted

1 teaspoon lemon juice

2 tablespoons soy sauce

⅓ cup frozen peas

DIRECTIONS:

Step 01

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.

Step 02

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.

Step 03

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.

Step 04

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.

Step 05

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.

Step 06

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.

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