Description
A flavorful and hearty dish, Sticky Garlic Chicken Fried Rice features tender chicken pieces tossed in a sweet and savory sticky garlic sauce, paired with perfectly cooked rice, vegetables, and aromatic seasonings. This is an easy, one-pan meal that’s perfect for weeknight dinners or meal prepping.
Ingredients
Scale
- For the Sticky Garlic Chicken:
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1/2 tsp ground ginger
- 1 tbsp cornstarch
- 1 tbsp vegetable oil (for cooking)
- For the Fried Rice:
- 2 cups cooked and cooled jasmine rice (preferably day-old rice)
- 2 tbsp vegetable oil
- 1 small onion, diced
- 1/2 cup frozen peas and carrots, thawed
- 2 eggs, beaten
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional for extra depth of flavor)
- 1 tbsp sesame oil
- 2 green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Sticky Garlic Chicken:
- In a bowl, combine the soy sauce, honey, rice vinegar, minced garlic, and ground ginger. Stir until well mixed.
- Add the chicken pieces to the marinade and toss to coat. Let it sit for at least 15-20 minutes, or up to 1 hour in the fridge.
- After marinating, sprinkle the chicken with cornstarch and toss to coat evenly.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Make the Fried Rice:
- In the same skillet, add 2 tablespoons of vegetable oil and heat over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened and fragrant.
- Add the peas and carrots to the skillet and cook for an additional 2 minutes until warmed through.
- Push the vegetables to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cold, cooked rice to the skillet. Break up any clumps and stir well to combine with the vegetables and eggs.
- Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir to coat the rice and vegetables evenly with the sauces.
- Return the cooked chicken to the skillet and toss everything together. Stir in the sticky garlic sauce that the chicken was marinated in, and cook for another 2-3 minutes, allowing the sauce to coat the rice and chicken and thicken slightly.
- Garnish with chopped green onions and sesame seeds (if using). Serve hot and enjoy!
Notes
- For a spicier version, you can add red pepper flakes or a chopped fresh chili to the garlic sauce or fried rice.
- For extra flavor, top the rice with a drizzle of sriracha sauce or a fried egg.
- If you don’t have day-old rice, you can make fresh rice and spread it out on a baking sheet to cool quickly before using it in the fried rice.
- This dish can be customized with other vegetables like bell peppers, mushrooms, or bok choy for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 150 mg