Transform your weeknight dinners with Sticky Chicken Vegetable Fried Rice, a Flavorful Stir-Fry Meal that’s quick, colorful, and packed with bold flavors! This sticky chicken stir-fry combines glazed chicken, crunchy vegetables, and fluffy rice for a wholesome yet indulgent dish. Perfect for meal prep or a cozy family meal, it’s ready in just 20 minutes with make-ahead options. Let’s cook up some Sticky Chicken Vegetable Fried Rice for a satisfying, restaurant-quality bowl!
Why You’ll Love Sticky Chicken Vegetable Fried Rice
- Quick & Easy: Ready in 20 minutes with freezer-friendly prep for this sticky chicken stir-fry.
- Bold Flavors: Sweet, savory, and umami-packed in this veggie-packed fried rice.
- Meal Prep Star: Freeze components for a fast savory rice bowl anytime.
- Customizable: Swap veggies or proteins to suit your taste in this flavorful stir-fry meal.
- Healthy Balance: Nutritious veggies and protein make this a wholesome sticky chicken stir-fry.
Ingredients for Sticky Chicken Vegetable Fried Rice
Here’s what you’ll need for this veggie-packed fried rice (2 servings):
Chicken & Marinade
- 250g (8oz) chicken thigh fillets, sliced into 1cm (⅓”) pieces
- 2 tbsp soy sauce
- 2 tbsp tomato sauce (ketchup)
- 1 tbsp rice vinegar
- 1½ tbsp honey (or 1 tbsp brown sugar)
- ½ tsp fresh ginger, finely chopped
- 1 garlic clove, minced
Rice
- 1 cup (200g) long grain rice (yields ~3 cups cooked)
- 1½ cups (375ml) water
Fried Rice
- 1½ cups cooked rice (preferably day-old or frozen)
- ½ brown or white onion, diced
- 1 garlic clove, peeled and smashed
- 1 carrot, diced
- ½ cup (75g) frozen peas, thawed
- ½ cup (75g) baby corn, sliced into 1cm pieces
- 3 bok choy, stems and leaves separated
- 1½ tbsp peanut oil, divided
- 1 tbsp Chinese cooking wine (or dry sherry)
- 1 tbsp soy sauce
- 1 tsp chicken stock powder (or ½ tsp salt)
Garnish
- 1 scallion, finely sliced
- 1 tsp sesame seeds (optional)
Equipment
- Wok or large skillet
- Medium saucepan (for rice)
- Mixing bowl or ziplock bag
- Parchment paper (optional)
Ingredient Tips
- Chicken Thighs: Juicier than breast for Sticky Chicken Vegetable Fried Rice; slice thinly for quick cooking.
- Rice: Day-old or frozen rice prevents mushiness in this veggie-packed fried rice.
- Soy Sauce: Use low-sodium for better control in this savory rice bowl.
- Vegetables: Fresh bok choy and baby corn add crunch to this sticky chicken stir-fry.
- Honey: Adds sweetness to the glaze; brown sugar works for this flavorful stir-fry meal.
Directions for Sticky Chicken Vegetable Fried Rice
Let’s create this savory rice bowl!
Prep Chicken and Rice
- I mix 250g chicken with 2 tbsp soy sauce, 2 tbsp tomato sauce, 1 tbsp rice vinegar, 1½ tbsp honey, ½ tsp ginger, and 1 garlic clove in a bowl or ziplock.
- I marinate for 20 minutes or freeze for later.
- For rice, I boil 1 cup rice with 1½ cups water, simmer for 10 minutes, rest covered for 10 minutes, cool, and freeze in 1½-cup portions for this Sticky Chicken Vegetable Fried Rice.
Prep Vegetables
- I slice bok choy stems into thin sticks, keeping leaves separate, and dice ½ onion, 1 carrot, and ½ cup baby corn for this veggie-packed fried rice.
Toast Sesame Seeds
- In a dry wok, I toast 1 tsp sesame seeds for 15 seconds, then set aside for this sticky chicken stir-fry.
Stir-Fry Vegetables
- I heat 1 tbsp peanut oil in a wok over high heat, stir-fry 1 smashed garlic clove for 20 seconds, then discard.
- I add onion, stir-fry for 30 seconds, then add carrot, ½ cup peas, and baby corn, cooking for 30 seconds.
- I add bok choy stems, 1½ cups rice, 1 tbsp cooking wine, 1 tbsp soy sauce, and 1 tsp chicken stock powder, stir-frying for 30 seconds.
- Off heat, I stir in bok choy leaves for this savory rice bowl.
Cook Chicken
- I heat ½ tbsp oil in the wok, stir-fry marinated chicken for 1½ minutes until nearly cooked, then add leftover marinade with 2 tbsp water, cooking 30 seconds until glossy for this sticky chicken stir-fry.
Serve
- I divide the rice into bowls, top with chicken, and garnish with scallions and sesame seeds for this Sticky Chicken Vegetable Fried Rice.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: ~20 minutes
- Servings: 2
- Calories: ~421 kcal per serving
- Macros per Serving: 50g carbs, 20g protein, 15g fat, 4g fiber
Variations for Sticky Chicken Vegetable Fried Rice
Try these twists on this flavorful stir-fry meal:
- Vegetarian: Swap chicken for tofu, inspired by Food and Tips’ Vegan Breakfast Cookies.
- Spicy Kick: Add ½ tsp sriracha to marinade, inspired by Food and Tips’ Greek Yogurt Brownies.
- Veggie Swap: Use bell peppers or snap peas instead of baby corn, inspired by Food and Tips’ Cucumber Blueberry Feta Salad.
- Seafood Twist: Replace chicken with shrimp, inspired by Food and Tips’ Fall Fruit Salad.
- Gluten-Free: Use tamari instead of soy sauce for this veggie-packed fried rice.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a light side.
- Enjoy with Food and Tips’ Coconut Cooler for a tropical twist.
Storage
I store Sticky Chicken Vegetable Fried Rice in an airtight container in the fridge for up to 3 days. For freezing, I freeze marinated raw chicken and cooked rice separately for up to 2 months, thawing overnight in the fridge before cooking this savory rice bowl.
Serving Tips
- Presentation: Serve in bowls with a sprinkle of scallions for a vibrant sticky chicken stir-fry.
- Garnish: Add sesame seeds or cilantro for flair on this veggie-packed fried rice.
- Pairing: Enjoy with iced tea or Food and Tips’ Vanilla Raspberry Iced Latte.
- Portion Size: 1 bowl per serving for a satisfying flavorful stir-fry meal.
- Occasions: Perfect for weeknight dinners, meal prep, or casual gatherings.
FAQs About Sticky Chicken Vegetable Fried Rice
Here are answers to common questions about this dish:
Can I use fresh rice for Sticky Chicken Vegetable Fried Rice?
Day-old or frozen rice is best to avoid mushiness in this veggie-packed fried rice.
Can I make it vegetarian?
Yes, swap chicken for tofu or mushrooms for a vegetarian savory rice bowl.
What if I don’t have Chinese cooking wine?
Use dry sherry or omit it; the flavor will still shine in this sticky chicken stir-fry.
How do I keep veggies crunchy?
Stir-fry quickly on high heat to retain texture in this flavorful stir-fry meal.
Can I freeze the cooked dish?
Freeze components separately; cooked veggies may soften when reheated in this veggie-packed fried rice.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Sticky Chicken Vegetable Fried Rice is a quick, vibrant dish that brings bold flavors to your table with minimal effort. This sticky chicken stir-fry, with its glossy chicken and crunchy veggies, is perfect for busy nights or meal prep. Cook up this savory rice bowl, savor the sweet-savory balance, and enjoy the ease of Sticky Chicken Vegetable Fried Rice!
Sticky Chicken Vegetable Fried Rice
Ingredients
Chicken & Marinade
- 250 g 8oz chicken thigh fillets, sliced into 1cm (⅓”) pieces
- 2 tbsp soy sauce
- 2 tbsp tomato sauce ketchup
- 1 tbsp rice vinegar
- 1½ tbsp honey or 1 tbsp brown sugar
- ½ tsp fresh ginger finely chopped
- 1 garlic clove minced
Rice
- 1 cup 200g long grain rice (yields ~3 cups cooked)
- 1½ cups 375ml water
Fried Rice
- 1½ cups cooked rice preferably day-old or frozen
- ½ brown or white onion diced
- 1 garlic clove peeled and smashed
- 1 carrot diced
- ½ cup 75g frozen peas, thawed
- ½ cup 75g baby corn, sliced into 1cm pieces
- 3 bok choy stems and leaves separated
- 1½ tbsp peanut oil divided
- 1 tbsp Chinese cooking wine or dry sherry
- 1 tbsp soy sauce
- 1 tsp chicken stock powder or ½ tsp salt
Garnish
- 1 scallion finely sliced
- 1 tsp sesame seeds optional
Instructions
Prep Chicken and Rice
- I mix 250g chicken with 2 tbsp soy sauce, 2 tbsp tomato sauce, 1 tbsp rice vinegar, 1½ tbsp honey, ½ tsp ginger, and 1 garlic clove in a bowl or ziplock. I marinate for 20 minutes or freeze for later. For rice, I boil 1 cup rice with 1½ cups water, simmer for 10 minutes, rest covered for 10 minutes, cool, and freeze in 1½-cup portions for this Sticky Chicken Vegetable Fried Rice.
Prep Vegetables
- I slice bok choy stems into thin sticks, keeping leaves separate, and dice ½ onion, 1 carrot, and ½ cup baby corn for this veggie-packed fried rice.
Toast Sesame Seeds
- In a dry wok, I toast 1 tsp sesame seeds for 15 seconds, then set aside for this sticky chicken stir-fry.
Stir-Fry Vegetables
- I heat 1 tbsp peanut oil in a wok over high heat, stir-fry 1 smashed garlic clove for 20 seconds, then discard. I add onion, stir-fry for 30 seconds, then add carrot, ½ cup peas, and baby corn, cooking for 30 seconds. I add bok choy stems, 1½ cups rice, 1 tbsp cooking wine, 1 tbsp soy sauce, and 1 tsp chicken stock powder, stir-frying for 30 seconds. Off heat, I stir in bok choy leaves for this savory rice bowl.
Cook Chicken
- I heat ½ tbsp oil in the wok, stir-fry marinated chicken for 1½ minutes until nearly cooked, then add leftover marinade with 2 tbsp water, cooking 30 seconds until glossy for this sticky chicken stir-fry.
Serve
- I divide the rice into bowls, top with chicken, and garnish with scallions and sesame seeds for this Sticky Chicken Vegetable Fried Rice.
Notes
Did you Like This Recipe? Please Rate and Comment Below!
