Sticky Chicken With Vegetable Fried Rice
User Reviews
5
Sticky Chicken With Vegetable Fried Rice
Description
The recipe starts by marinating sliced chicken thigh with soy sauce, tomato sauce, rice vinegar, honey or brown sugar, fresh ginger, garlic, and optional sriracha for added heat. This marinade imparts a sticky glaze once cooked, rich in umami and mild sweetness. The chicken is either left to marinate briefly or frozen for later use, allowing flexibility in preparation.
Separately, long grain rice is cooked and cooled ahead of time, which helps maintain a dry, separate grain texture suitable for fried rice. The fried rice incorporates diced brown or white onions, smashed garlic, diced carrots, peas, baby corn slices, and chopped bok choy stems cooked in peanut oil. Chinese cooking wine and soy sauce flavor the rice, enhanced with chicken stock powder or salt.
Once the chicken and vegetables are ready, the chicken is cooked sticky and tender, and the fried rice is stir-fried until vegetables are tender and rice is flavored throughout. The dish is garnished with sliced shallots or scallions and sesame seeds for a finishing touch. This meal balances protein and vegetables with fragrant, seasoned rice and a flavorful chicken glaze.
For best results, use long grain rice or preferred substitutes that dry well to avoid mushiness. Freshly smashed garlic adds subtle pungency to the fried rice, while frozen or canned vegetables provide convenience without sacrificing flavor. Defrosting frozen components carefully helps maintain texture and cooking evenness.
Ingredients
Chicken & Marinade (Make Ahead)
- 250g (8oz) chicken thigh fillet , sliced into 1cm/1/3" slices
- 2 tbsp soy sauce
- 2 tbsp tomato sauce
- 1 tbsp rice vinegar
- 1 1/2 tbsp honey (or substitute with 1 tbsp brown sugar)
- 1/2 tsp ginger minced or finely chopped, fresh
- 1 clove garlic , minced
- 1 tbsp sriracha (or other hot sauce) (optional)
Rice (Make Ahead) (see notes)
- 1 cup long grain rice , uncooked (see notes)
- 1 1/2 cups water
Fried Rice
- 1 1/2 cups rice see notes, cooked
- 1/2 brown onion diced, or white onion
- 1 garlic peeled and smashed (see notes, clove
- 1 carrot , diced
- 1/2 cup peas thawed, frozen
- 1/2 cup baby corn , cut into 1cm/1/3" slices (or canned or frozen corn) (see notes)
- 3 bok choy
- 1 1/2 tbsp peanut oil , separated
- 1 tbsp Chinese cooking wine (shao hsing wine) or dry sherry
- 1 tbsp soy sauce
- 1 tsp chicken stock powder or 1/2 tsp salt, or crumbled bouillon cube
Garnish
- 1 shallot finely sliced, or scallion
- 1 tsp sesame seeds (optional)
Instructions
Make Ahead Preparation
- Combine Chicken and Marinade ingredients in a bowl and mix to coat. Either set aside for 20 minutes or put it in a ziplock bag and place in the freezer until required.
- Place rice and water in a medium saucepan. Bring to boil, then turn down heat to low and simmer until all the water is absorbed (8 to 10 minutes). Remove from heat and allow to rest for 10 minutes. Remove lid and allow to cool. Divide into two freezer bags - about 1 1/2 cups per bag. You will only use one bag for the meal. Then place in ziplock bag or container and put it in the freezer.
- If you want to go the extra step, you could also cut and measure out the carrots, peas and corn and put them in a freezer bag too. I tend not to bother because this does not take long to do and also, you need to cut the onion fresh anyway.
To Cook
- Remove chicken and rice from the freezer and allow to defrost.
- Cut the stems off the leaves of the bok choy. Cut the stems vertically into 1cm/1/3" thick sticks.
- Heat wok or fry pan over high heat. Add sesame seeds and toast for 15 seconds, then remove.
- Heat 1 tbsp oil in wok, add garlic and stir fry for 20 seconds to flavour the oil. Remove garlic and discard.
- Add onion and stir fry for 30 seconds.
- Add carrot, peas and corn and stir fry for another 30 seconds.
- Add the bok choy stems, cook for 30 seconds.
- Add the rice, cooking wine, soy sauce and stock powder and stir fry for another 30 seconds.
- Remove wok from heat, then add the bok choy leaves and stir quickly to mix them into the rice. Remove fried rice from wok into large bowl.
- Add 1/2 tbsp oil to wok and return to stove, still on high heat.
Chicken
- Remove chicken from marinade (reserve marinade) and place in the wok and stir fry for 1 1/2 minutes until nicely browned but not quite cooked through. Then add the remaining marinade into the wok with 2 tbsp water and allow to cook for 30 seconds until it becomes thick and syrupy. Remove from heat.
- Place fried rice into bowls and top with the sticky chicken. Scatter with shallots/scallions and sesame seeds.
Notes
- Long grain rice is preferred for fried rice because it is less sticky; alternatives include brown, medium grain, jasmine, or basmati rice.
- Cook 1 cup uncooked rice to yield about 3 cups cooked, dividing into two portions—using half per recipe and saving the rest for later meals.
- Peel and lightly crush garlic cloves before cooking to release flavor without over-pulping.
- If defrosting rice in a microwave, remove any cover to prevent steaming and mushiness.
- Baby corn can be fresh, canned, or frozen; substitute with corn kernels if preferred.
- Nutritional information is provided per serving for reference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 353g | |
| Calories | 421cal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 23.5g | 47% |
| Fat | 10.2g | 16% |
| Saturated Fat | 2.1g | 11% |
| Cholesterol | 72mg | 24% |
| Sodium | 947mg | 39% |
| Potassium | 295mg | 6% |
| Fiber | 3.9g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 3650IU | 73% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 40mg | 4% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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