Description
This Sticky Garlic Chicken Fried Rice is a flavorful and satisfying one-pan meal featuring tender chicken pieces marinated in a sweet and savory garlic sauce, combined with perfectly cooked jasmine rice, scrambled eggs, and a medley of vegetables. The dish is garnished with green onions and sesame seeds for an added touch of freshness and crunch, making it a perfect quick and easy dinner option.
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 marinade: In a bowl, combine the soy sauce, honey, rice vinegar, minced garlic, and ground ginger. Stir until well mixed to create the flavorful marinade.
- Marinate the chicken: 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 refrigerator to absorb the flavors.
- Coat chicken with cornstarch: After marinating, sprinkle the chicken with cornstarch and toss to coat evenly. This will help achieve a slightly crispy texture when cooking.
- Cook the chicken: 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.
- Sauté onions: 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.
- Cook peas and carrots: Add the peas and carrots to the skillet and cook for an additional 2 minutes until warmed through.
- Scramble eggs: 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 rice: Add the cold, cooked jasmine rice to the skillet. Break up any clumps and stir well to combine with the vegetables and eggs.
- Season the fried rice: Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir to evenly coat the rice and vegetables with the sauces.
- Combine chicken and sauce: 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 and serve: Garnish with chopped green onions and sesame seeds (if using). Serve hot and enjoy your flavorful Sticky Garlic Chicken Fried Rice!
Notes
- For best results, use day-old jasmine rice as it prevents clumping and creates a better fried rice texture.
- Oyster sauce is optional but adds a rich umami flavor to the fried rice.
- You can substitute chicken breasts with thighs for a juicier texture.
- If you prefer more heat, add a pinch of red pepper flakes or drizzle with sriracha.
- Make sure to let the chicken marinate long enough for deep flavor penetration.
- Use a large skillet or wok to allow enough space for easy stir-frying.
