Description
This Sticky Garlic Chicken Fried Rice is a flavorful one-pan meal combining tender, marinated chicken pieces coated in a sweet and savory sticky garlic sauce with classic fried rice loaded with vegetables and scrambled eggs. Perfect for a quick weeknight dinner, this dish balances the rich umami of soy and oyster sauces with the subtle heat of ground ginger, offering a comforting and satisfying meal.
Ingredients
Scale
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)
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.
- 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 fridge to absorb the flavors.
- Coat the Chicken: After marinating, sprinkle the chicken with cornstarch and toss to coat evenly, which helps achieve a slightly crispy texture when cooked.
- 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.
- Cook the Vegetables: 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 Peas and Carrots: Add the peas and carrots to the skillet and cook for an additional 2 minutes until warmed through.
- Scramble the 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 the Rice: Add the cold, cooked 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 coat the rice and vegetables evenly 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 delicious sticky garlic chicken fried rice!
Notes
- For best texture, use day-old rice as it is less sticky and fries better.
- Marinating the chicken longer intensifies the flavor and helps tenderize the meat.
- Oyster sauce adds depth but can be omitted for a vegetarian-friendly version if replacing chicken with tofu.
- You can substitute chicken thighs for breasts for juicier results.
- Adjust soy sauce and honey amounts according to your taste preference.
- Use a wok if available for authentic stir-fry texture and even cooking.
