Chicken Chilli Fried Rice – A Bold & Saucy One-Pan Fusion Favorite

Introduction

This Chicken Chilli Fried Rice is a vibrant fusion recipe inspired by classic Indo-Chinese flavors. It brings together tender chicken, crisp vegetables, and bold chili sauce tossed with fragrant fried rice for a fiery, flavor-packed meal. Think of it as a twist on the ever-popular chilli prawn fried rice—only heartier and perfect for chicken lovers.

Great for fast dinners, weeknight cravings, or quick lunches, this recipe delivers everything you want in one pan: glossy sauce, crisp textures, and comforting heat. It’s spicy, savory, and deeply satisfying—ideal for anyone craving instant chicken recipes with a punch.

Ingredients Overview

The ingredients are simple but pack a serious punch when cooked together with care. Here’s a breakdown of what makes each one essential.

• Chicken: Boneless, skinless chicken thighs or breasts work well. Thighs offer more juiciness, while breasts keep it lean. Cut into small strips or bite-sized pieces for fast cooking.

• Cooked Rice: Day-old rice is ideal—it’s drier and won’t turn mushy in the wok. Long-grain rice or jasmine rice works best for texture.

• Bell Peppers & Onions: Add color, crunch, and sweetness to balance the chili sauce. Red, green, and yellow peppers all work well.

• Garlic & Ginger: These aromatics build the base of flavor. Freshly minced for a strong, spicy punch.

• Soy Sauce: Adds saltiness and umami to balance the heat.

• Chili Garlic Sauce: The signature heat. Use store-bought sauces like sambal oelek, Sriracha, or Chinese-style chili garlic paste.

• Ketchup: A little goes a long way in creating a glossy, tangy, slightly sweet sauce.

• Vinegar: Adds acidity and that signature tangy zing—typically white vinegar or rice vinegar.

• Green Onions: For freshness, crunch, and garnish.

• Eggs (optional): Scrambled and tossed in for extra protein and richness.

• Oil: Neutral oils like vegetable, canola, or peanut oil are best for high-heat stir-frying.

Ingredient Substitutions & Variations:

• Add snap peas, shredded cabbage, or bean sprouts for more veggies.

• Use brown rice or cauliflower rice for a lighter option.

• Adjust chili levels to your taste—this dish can go mild or fiery.

• Swap ketchup for tomato paste and honey for a less processed version.

Step-by-Step Instructions

This dish moves fast once the pan is hot, so prep all ingredients before you start.

1. Prepare your rice and chicken:

   • Use cold, day-old rice to prevent sticking.

   • Slice chicken into thin strips and season with a pinch of salt, pepper, and ½ teaspoon soy sauce.

2. Make the chilli sauce:

   • In a small bowl, mix 1½ tbsp soy sauce, 1 tbsp chili garlic sauce, 1 tbsp ketchup, and 1 tsp vinegar. Set aside.

3. Sear the chicken:

   • Heat 1 tbsp oil in a wok or large skillet over high heat.

   • Add chicken and sear for 4–5 minutes until golden and just cooked through. Remove from pan and set aside.

4. Cook the aromatics and veggies:

   • In the same pan, add another tablespoon of oil.

   • Sauté 1 tbsp minced garlic and 1 tsp minced ginger until fragrant (about 30 seconds).

   • Add sliced onions and bell peppers. Stir-fry 2–3 minutes until crisp-tender.

5. Scramble the eggs (optional):

   • Push veggies to one side. Crack in 2 eggs and scramble until just set. Mix with veggies.

6. Combine rice, chicken, and sauce:

   • Add the cooked rice to the pan, breaking up any clumps.

   • Pour in the prepared chilli sauce and return the chicken to the pan.

   • Toss everything together over high heat for 2–3 minutes, until coated and heated through.

7. Garnish and serve:

   • Sprinkle with chopped green onions and extra chili flakes if desired.

   • Serve hot with lime wedges or a fried egg on top for extra flair.

Pro Tips:

• Keep the wok or skillet hot to achieve that signature smoky “wok hei” flavor.

• Don’t overload the pan—cook in batches if doubling the recipe.

• Taste and adjust—add more chili sauce for heat, or a dash of sugar for balance.

Tips, Variations & Substitutions

Flavor Tips:

• A splash of sesame oil at the end adds fragrance.

• Use dark soy sauce for deeper color and flavor, but go easy—it’s more intense.

Creative Variations:

• Chicken & Pineapple Fried Rice: Add pineapple chunks for a sweet contrast to the spice.

• Peanut Chilli Rice: Stir in a spoonful of peanut butter or crushed peanuts for creaminess and crunch.

• Chilli Chicken Lettuce Wraps: Spoon the mixture into butter lettuce leaves for a lighter, low-carb meal.

Dietary Adjustments:

• Low-Carb: Use riced cauliflower or shredded cabbage in place of rice.

• Gluten-Free: Use tamari or gluten-free soy sauce and check your chili sauce label.

• Egg-Free: Skip the egg or use tofu scramble instead.

Serving Ideas & Occasions

This dish is fast, bold, and deeply satisfying—ideal for:

• Quick weeknight dinners

• Meal prep lunches (it reheats beautifully!)

• Takeout-at-home nights

• Casual gatherings with spring rolls or dumplings on the side

Pair it with:

• Cucumber salad for a cooling side

• Miso or egg drop soup

• Steamed broccoli or stir-fried bok choy

Its saucy, spicy nature makes it addictive and deeply comforting—just what you want from a fuss-free homemade dinner.

Nutritional & Health Notes

This chili chicken fried rice delivers a great balance of protein, carbs, and vegetables:

• Chicken offers lean protein to keep you full and satisfied.

• Vegetables bring in fiber, antioxidants, and crunch.

• Eggs (if used) add healthy fats and extra protein.

• Rice supplies carbs, but you can swap it out or use less for a lighter meal.

To boost the health factor:

• Go heavy on the veggies.

• Use less oil and a nonstick pan to reduce fat.

• Skip the egg or use egg whites for a lower-cholesterol version.

FAQs

Q1: Can I use leftover chicken?

A1: Yes! Leftover grilled or rotisserie chicken works well. Just shred or dice it and stir it in with the rice and sauce to heat through.

Q2: Is this dish very spicy?

A2: It has medium heat, but you can adjust easily. Use less chili sauce for a milder flavor, or add fresh red chilies or chili oil to spice it up.

Q3: What’s the best rice to use?

A3: Day-old long grain rice like jasmine or basmati works best—it’s dry and won’t clump. Freshly cooked rice tends to get mushy.

Q4: Can I meal prep this recipe?

A4: Absolutely. Store in airtight containers for up to 4 days. Reheat in a skillet with a splash of water or broth to revive the sauce.

Q5: Can I make it vegetarian?

A5: Yes! Replace chicken with firm tofu or tempeh. Stir-fried mushrooms or edamame also make great substitutes.

Q6: How do I keep the chicken juicy?

A6: Use chicken thighs for better moisture, or don’t overcook the breast meat. Cook it hot and fast for the best sear without drying it out.

Q7: Can I freeze chicken chilli fried rice?

A7: Yes, but the texture of rice may change slightly. Freeze in portions and reheat with a bit of water or oil in a hot skillet.

Chicken Chilli Fried Rice – A Bold & Saucy One-Pan Fusion Favorite

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• Author: Isabella Moretti
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A spicy, saucy fusion stir-fry featuring tender chicken, crisp vegetables, and bold chili garlic sauce tossed with fluffy fried rice—perfect for quick meals or takeout cravings.

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Ingredients

Scale 1x2x3x

• 1 lb boneless chicken thighs or breast, thinly sliced

• 3 cups cooked rice (preferably day-old)

• 1 small onion, sliced

• 1 bell pepper, sliced

• 2 eggs (optional)

• 2 tbsp oil (divided)

• 1 tbsp minced garlic

• 1 tsp grated ginger

• 1½ tbsp soy sauce

• 1 tbsp chili garlic sauce

• 1 tbsp ketchup

• 1 tsp vinegar

• Salt and pepper, to taste

• Green onions, for garnish

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Instructions

1. Season chicken with salt, pepper, and ½ tsp soy sauce. Sear in 1 tbsp oil until golden. Remove and set aside.

2. Sauté garlic and ginger in remaining oil. Add onion and bell pepper; stir-fry 2–3 minutes.

3. Push veggies aside, scramble eggs in pan (if using), then mix together.

4. Stir in cooked rice, chicken, and sauce mixture (soy, chili garlic, ketchup, vinegar).

5. Toss everything over high heat for 2–3 minutes.

6. Garnish with green onions and serve hot.

Notes

Use leftover rice for best texture. Adjust chili sauce to taste. Add pineapple or mushrooms for a twist.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Cuisine: Indo-Chinese Fusion

Nutrition

• Calories: ~480 per serving