### **Ingredients**
**The Chicken & Marinade:**
* **1½ pounds boneless, skinless chicken breasts**, cut into 1-inch cubes
* **1 tablespoon vegetable oil**
* **1 teaspoon paprika**
* **½ teaspoon salt and pepper**
**The Bang Bang Sauce:**
* **½ cup mayonnaise**
* **3 tablespoons Thai sweet chili sauce**
* **1 tablespoon Sriracha** (adjust for your spice preference)
* **1 teaspoon honey**
**The Fried Rice:**
* **3 cups cooked Jasmine rice** (preferably day-old and chilled)
* **2 tablespoons butter** or neutral oil
* **3 cloves garlic**, minced
* **1 small white onion**, finely diced
* **1 cup frozen peas and carrots**
* **2 large eggs**, lightly beaten
* **2 tablespoons soy sauce**
* **Sliced green onions and sesame seeds** (for garnish)
### **Instructions**
#### **1. Sear the Chicken**
In a large bowl, toss the chicken cubes with the vegetable oil, paprika, salt, and pepper. Heat a large wok or non-stick skillet over medium-high heat. Add the chicken in a single layer and cook for **5–7 minutes**, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
#### **2. Whisk the Sauce**
While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey in a small bowl. Set aside half of the sauce to drizzle at the end, and keep the other half to toss with the rice.
#### **3. Sauté the Aromatics**
In the same pan, melt the butter. Add the onion and sauté for 2 minutes until translucent. Stir in the garlic and the frozen peas and carrots, cooking for another 3 minutes until the vegetables are tender.
#### **4. Scramble the Eggs**
Push the vegetable mixture to one side of the pan. Pour the beaten eggs into the empty space. Let them set for a few seconds, then scramble them gently until just cooked. Mix them back into the vegetables.
#### **5. Fry the Rice**
Turn the heat up to high. Add the chilled rice to the pan, breaking up any large clumps with a spatula. Pour in the soy sauce and half of the Bang Bang sauce. Toss everything vigorously for **3–4 minutes** so the rice toasts slightly and absorbs the flavors.
#### **6. Combine and Finish**
Add the cooked chicken back into the pan. Toss quickly just to reheat and coat the chicken in the rice flavors.
### **Serving Suggestions**
Dish the fried rice into bowls and drizzle with the remaining Bang Bang sauce. Top with plenty of sliced green onions and a sprinkle of sesame seeds for crunch.
> **Chef’s Note:** For the best texture, always use cold, pre-cooked rice. Freshly cooked rice has too much moisture and will result in a mushy texture rather than the distinct, slightly crispy grains that make fried rice so satisfying.
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