Go Back

Sticky Honey Garlic Chicken & Fried Rice

Crispy bite-sized chicken tossed in a sticky sweet and savory honey garlic glaze, served over a bed of classic vegetable fried rice.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian American, Chinese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs chicken thighs boneless, skinless, cut into 1-inch cubes
  • 0.5 cup cornstarch
  • 0.5 tsp salt
  • 3 tbsp vegetable oil for frying
Sauce
  • 0.33 cup honey
  • 0.25 cup soy sauce low sodium
  • 4 cloves garlic minced
  • 1 tsp ginger freshly grated
  • 1 tbsp rice vinegar
Fried Rice
  • 3 cups cooked rice cold, day-old
  • 2 tbsp butter
  • 0.5 cup peas and carrots frozen, thawed
  • 2 eggs beaten
  • 3 green onions chopped

Equipment

  • Wok or large skillet
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Toss chicken cubes with salt, pepper, and cornstarch until fully coated.
  2. Heat oil in a skillet over medium-high heat. Fry chicken for 3-4 mins per side until crispy. Remove and set aside.
  3. Whisk honey, soy sauce, garlic, ginger, vinegar, and sesame oil in a small bowl.
  4. Pour sauce into the hot skillet. Simmer 2-3 minutes until thickened.
  5. Toss fried chicken back into the sauce to coat. Remove from heat.
  6. In a clean wok, melt butter. Sauté peas, carrots, and white parts of onions for 2 mins.
  7. Scramble eggs in the pan, then add cold rice and soy sauce. Stir fry for 3-4 minutes.
  8. Serve rice topped with sticky chicken and garnish with green onions.

Notes

Using cold day-old rice is essential for the best fried rice texture. If using fresh rice, spread it on a tray and freeze for 15 minutes first.