1. In a small bowl, mix all bang bang sauce ingredients and set aside.
2. Heat oil in a skillet or wok over medium heat. Add diced chicken and cook until browned and fully cooked.
3. Add half of the bang bang sauce to the cooked chicken and toss to coat. Remove from pan and set aside.
4. In the same pan, scramble the eggs.
5. Add cooked rice, peas, and carrots to the pan. Stir-fry for 2–3 minutes.
6. Add chicken back to the pan and pour in the remaining sauce. Stir well to combine and heat through.
7. Garnish with chopped green onions if desired. Serve hot!
Pro Tip:
Use jasmine rice or leftover takeout rice for the best texture and flavor! 🍚👌
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