Sticky Chicken Vegetable Fried Rice
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!
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.