Spicy Chicken Fried Rice with Peanuts
Transform weeknight dinners with this bold and savory Spicy Chicken Fried Rice with Peanuts, a dish that combines vibrant flavors and satisfying crunch in every bite. This quick and easy recipe features tender, golden chicken breast, fluffy jasmine rice, and a medley of peas and carrots, all tossed in a fiery soy-sriracha sauce balanced with a hint of honey. The addition of roasted peanuts brings an irresistible nuttiness and texture, while garlic, ginger, and scallions amp up the aromatic flair. Topped with a squeeze of fresh lime and a sprinkle of chili flakes, this one-pan wonder is a perfect blend of spice, comfort, and freshness. Ready in under 40 minutes, it’s a crowd-pleasing meal ideal for busy weeknights or casual entertaining.
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Recipe Information
Ingredients
- 3 cups cooked white or jasmine rice
- 1 pound boneless, skinless chicken breast (cut into small cubes)
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 cup frozen peas and carrots blend
- 3 tablespoons soy sauce
- 1.5 tablespoons sriracha or chili garlic sauce
- 1 teaspoon honey
- 1 cup peanuts (roasted and unsalted, roughly chopped)
- 3 stalks scallions (sliced for garnish)
- 2 large eggs (beaten)
- 0.5 teaspoon red chili flakes
- 1 whole lime (wedges, for serving)
Instructions
Prepare all ingredients by chopping, dicing, and grating as needed. Ensure the rice is cooked and cooled in advance for the best texture in fried rice.
Heat 1 tablespoon of vegetable oil and the sesame oil in a large skillet or wok over medium-high heat.
Add the cubed chicken to the skillet and sprinkle with a pinch of salt. Cook until golden and thoroughly cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes, stirring frequently, until the onion is translucent and fragrant.
Stir in the frozen peas and carrots blend, and cook for another 2-3 minutes until heated through.
Push the vegetables to one side of the skillet and pour in the beaten eggs on the empty side. Scramble the eggs until cooked, then mix them into the vegetables.
Reduce the heat to medium. Add the cooked rice to the skillet and toss to combine with the vegetables and egg.
In a small bowl, whisk together soy sauce, sriracha, honey, and red chili flakes. Pour the sauce over the rice mixture and stir to evenly coat.
Return the cooked chicken to the skillet, along with the chopped peanuts. Stir everything together and cook for an additional 2-3 minutes to heat through.
Taste and adjust seasoning, adding more soy sauce or sriracha if desired.
Remove from heat and garnish with sliced scallions and lime wedges. Serve hot and enjoy.
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 30.5 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 380 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3147 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
