Sticky Chicken with Vegetable Fried Rice Recipe

Introduction

Sticky Chicken with Vegetable Fried Rice is a delicious, comforting meal packed with sweet and savory flavors. This easy-to-make dish features tender chicken coated in a sticky sauce served over vibrant, vegetable-studded fried rice. Perfect for a quick weeknight dinner or meal prep.

Ingredients

• 250g (8oz) chicken thigh fillets, 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 fresh ginger, minced or finely chopped
• 1 clove garlic, minced
• 1 tbsp sriracha (or other hot sauce, optional)
• 1 cup long grain rice, uncooked
• 1 1/2 cups water
• 1 1/2 cups cooked rice
• 1/2 brown or white onion, diced
• 1 garlic clove, peeled and smashed
• 1 carrot, diced
• 1/2 cup frozen peas, thawed
• 1/2 cup baby corn, cut into 1cm/1/3″ slices (or canned or frozen corn)
• 3 bok choys
• 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 crumbled bouillon cube (or 1/2 tsp salt)
• 1 shallot/scallion, finely sliced
• 1 tsp sesame seeds (optional)

Instructions

1. Step 1: Combine the chicken slices with soy sauce, tomato sauce, rice vinegar, honey, ginger, garlic, and sriracha (if using) in a bowl to coat evenly. Set aside for 20 minutes or place in a ziplock bag and freeze until needed.
2. Step 2: Rinse the rice and combine with 1 1/2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed (8–10 minutes). Remove from heat, let sit covered for 10 minutes, then cool. Divide into two portions (about 1 1/2 cups each) and freeze one for later.
3. Step 3: If preferred, pre-cut the carrot, peas, and corn and store in a freezer bag for convenience, although cutting fresh onion is recommended.
4. Step 4: When ready to cook, defrost the chicken and cooked rice. Remove bok choy leaves from stems, slicing the stems into 1cm thick sticks.
5. Step 5: Heat a wok or large frying pan over high heat. Toast sesame seeds for 15 seconds and remove them from the pan if using.
6. Step 6: Add 1 tbsp peanut oil and garlic to the wok, stir-frying for 20 seconds to infuse the oil. Remove and discard garlic.
7. Step 7: Add diced onion and stir-fry for 30 seconds, then add carrot, peas, and corn, cooking for another 30 seconds.
8. Step 8: Add bok choy stems and cook for 30 seconds more.
9. Step 9: Stir in the cooked rice, cooking wine, soy sauce, and chicken stock powder. Stir-fry for 30 seconds to combine flavors.
10. Step 10: Remove wok from heat, add bok choy leaves, and quickly stir to mix them into the rice. Transfer the fried rice to a large bowl.
11. Step 11: Add 1/2 tbsp oil to the wok and return to high heat.
12. Step 12: Remove chicken from marinade (reserve marinade). Stir-fry chicken in the wok for 1 1/2 minutes until browned but not fully cooked.
13. Step 13: Pour the reserved marinade and 2 tbsp water into the wok. Cook for 30 seconds until the sauce thickens and becomes sticky. Remove from heat.
14. Step 14: To serve, place fried rice into bowls and top with the sticky chicken. Garnish with sliced shallots/scallions and toasted sesame seeds if desired.

Tips & Variations

• Substitute honey with brown sugar for an equally sweet and sticky sauce.
• Use leftover rice for the fried rice to save time and achieve better texture.
• Adjust the amount of sriracha or hot sauce to suit your preferred spice level.
• Try adding other vegetables like bell peppers or broccoli for more variety.
• For a gluten-free option, replace soy sauce with tamari.

Storage

Store leftover sticky chicken and vegetable fried rice in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a microwave or on the stovetop, adding a splash of water if the rice feels dry. This dish is also freezer-friendly; freeze in portions and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, chicken breast can be used, but thigh fillets tend to stay juicier and more flavorful when cooked in this sticky sauce.

Is it necessary to toast the sesame seeds?

Toasting sesame seeds enhances their nutty flavor and adds texture, but they can be omitted or used untoasted if preferred.

Sticky Chicken with Vegetable Fried Rice Recipe

Print Recipe

★★★★★

5 from 74 reviews

This Sticky Chicken with Vegetable Fried Rice is a vibrant and flavorful dish combining tender chicken thigh fillets coated in a sweet and tangy sticky sauce, paired perfectly with a colorful vegetable fried rice. The recipe features a delightful blend of soy sauce, honey, garlic, and fresh ginger for the chicken marinade, while the fried rice is cooked with carrot, peas, baby corn, bok choy, and aromatic seasonings. A quick and easy stir-fry method delivers a restaurant-quality meal suitable for a satisfying weeknight dinner.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 250g (8oz) chicken thigh fillets, 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 fresh ginger, minced or finely chopped
• 1 clove garlic, minced
• 1 tbsp sriracha (or other hot sauce) (optional)

Fried Rice

• 1 cup long grain rice, uncooked
• 1 1/2 cups water
• 1 1/2 cups cooked rice
• 1/2 brown or white onion, diced
• 1 garlic clove, peeled and smashed
• 1 carrot, diced
• 1/2 cup frozen peas, thawed
• 1/2 cup baby corn, cut into 1cm (1/3″) slices (or canned or frozen corn)
• 3 bok choys
• 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 crumbled bouillon cube (or 1/2 tsp salt)
• 1 shallot/scallion, finely sliced
• 1 tsp sesame seeds (optional)

Instructions

1. Make Ahead Preparation: Combine the chicken thigh slices with soy sauce, tomato sauce, rice vinegar, honey, minced ginger, garlic, and sriracha in a bowl. Mix well to coat evenly. Either let it marinate for 20 minutes at room temperature or place in a ziplock bag and freeze until needed.
2. Cook Rice: Place 1 cup uncooked long grain rice and 1 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer, covered, until the water is fully absorbed, about 8 to 10 minutes. Remove from heat and let the rice rest covered for 10 minutes. Fluff with a fork, allow to cool, then divide into freezer bags (about 1 1/2 cups per bag) and freeze. Use one bag for this meal.
3. Prepare Vegetables: When ready to cook, thaw chicken and cooked rice. Remove bok choy leaves from stems, then cut stems vertically into 1cm (1/3″) thick sticks.
4. Toast Sesame Seeds: Heat a wok or large frying pan over high heat. Add sesame seeds and toast for 15 seconds until fragrant, then remove and set aside.
5. Flavor Oil: In the hot wok, add 1 tablespoon peanut oil. Add the smashed garlic clove and stir-fry for 20 seconds to infuse the oil with garlic flavor. Remove and discard the garlic.
6. Cook Vegetables: Add diced onion to the wok and stir-fry for 30 seconds. Then add diced carrot, thawed peas, and sliced baby corn, stir-frying for an additional 30 seconds.
7. Add Bok Choy Stems: Add the bok choy stems and cook for 30 seconds, maintaining high heat to keep vegetables crisp.
8. Finish Fried Rice: Add the cooked rice, Chinese cooking wine, soy sauce, and chicken stock powder to the wok. Stir-fry for 30 seconds, mixing thoroughly to combine flavors.
9. Add Bok Choy Leaves: Remove the wok from heat and quickly stir in the bok choy leaves, tossing to wilt slightly from residual heat. Transfer the fried rice to a large bowl.
10. Cook Chicken: Add remaining 1/2 tablespoon peanut oil to the wok and return to high heat. Remove chicken from marinade (reserve marinade). Stir-fry chicken slices in the wok for 1 1/2 minutes until nicely browned but not fully cooked.
11. Make Sticky Sauce: Add reserved marinade and 2 tablespoons water to the wok with the chicken. Cook for about 30 seconds until the sauce thickens to a syrupy consistency and the chicken is cooked through. Remove from heat.
12. Serve: Spoon the vegetable fried rice into serving bowls and top evenly with the sticky chicken. Garnish with finely sliced shallot/scallions and toasted sesame seeds, if using.

Notes

• Marinating chicken longer than 20 minutes intensifies flavor; freezing the marinated chicken allows easy meal prep and enhances taste.
• Cooked rice can be prepared ahead and frozen for convenience.
• Bok choy provides a nice crunchy texture; use baby bok choy if available for tenderness.
• Adjust sriracha to your heat preference or omit for a milder dish.
• Using peanut oil allows for a high-heat stir-fry with a subtle nutty flavor. Substitute with other vegetable oils if necessary.
• The use of Chinese cooking wine enhances umami; dry sherry is a suitable substitute.
• Reserve some sesame seeds for garnish to add a toasted aroma and visual appeal.

Keywords: Sticky Chicken, Vegetable Fried Rice, Asian Chicken Stir Fry, Easy Dinner, Weeknight Recipe, Chicken Thigh Recipe