This savory, high-protein skillet meal combines crispy, seasoned chicken breast pieces with perfectly textured fried rice and vibrant mixed vegetables. Drizzled with a creamy, sweet, and spicy signature sauce, it delivers an incredible takeout-style dinner right from your kitchen. It is an exceptional, hearty dish that comes together quickly and works beautifully for comforting family meals or weekly meal prep.
Ingredients
The Chicken & Seasoning
1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp vegetable oil
1 tsp paprika
1/2 tsp garlic powder
Salt and black pepper, to taste
The Fried Rice Base
4 cups cooked white rice (preferably day-old and chilled)
2 tbsp butter, divided
2 tbsp vegetable oil
1 medium yellow onion, diced
1 cup frozen peas and carrots, thawed
3 large eggs, lightly beaten
3 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
3 green onions, thinly sliced (for garnish)
The Signature Bang Bang Sauce
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 to 2 tbsp Sriracha (adjust to your heat preference)
1 tbsp honey
Instructions
1. Mix the Bang Bang Sauce
In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth and uniform. Taste and adjust the heat by adding more Sriracha if desired. Cover and set aside in the refrigerator.
2. Sear the Chicken
In a small bowl, toss the cubed chicken breasts with 1 tablespoon of vegetable oil, paprika, garlic powder, salt, and black pepper until evenly coated. Heat a large skillet or wok over medium-high heat. Add the seasoned chicken in a single layer and cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. Sauté the Aromatics and Veggies
Wipe the skillet out gently if needed, then return it to medium heat. Melt 1 tablespoon of butter along with 2 tablespoons of vegetable oil. Add the diced yellow onion and sauté for 3 to 4 minutes until translucent. Stir in the thawed peas and carrots, cooking for another 2 minutes until hot.
4. Scramble the Eggs
Push the vegetables to the outer edges of the skillet to create an open space in the center. Melt the remaining 1 tablespoon of butter in the opening, then pour in the beaten eggs. Cook, stirring gently, until the eggs are softly scrambled and set. Mix the scrambled eggs into the surrounding vegetables.
5. Fry the Rice
Turn the heat up to medium-high. Add the chilled, day-old cooked rice to the skillet, breaking up any clumps with your spatula. Pour the soy sauce and toasted sesame oil evenly over the rice. Stir-fry vigorously for 3 to 4 minutes, allowing the rice to toast slightly and absorb the savory liquids.
6. Combine and Serve
Return the cooked chicken cubes to the skillet, tossing everything together until heated through. Turn off the heat. Drizzle half of the prepared Bang Bang sauce directly over the hot rice mixture, or save it to drizzle over individual bowls. Garnish generously with sliced green onions and serve hot!