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If you love dishes that bring together vibrant flavors and satisfying textures, then you are going to adore this Sticky Chicken With Vegetable Fried Rice Recipe. It wonderfully balances tender, sticky glazed chicken thigh slices with the colorful, fresh crunch of vegetable fried rice, creating a meal that’s as comforting as it is exciting. The sweet and tangy glaze clings perfectly to the juicy chicken, while the fried rice bursts with layers of flavor from fragrant garlic, fresh ginger, and crisp vegetables. Trust me, this dish feels like a little celebration on your plate and is perfect for a quick weeknight dinner or a special weekend treat.
Ingredients You’ll Need
This Sticky Chicken With Vegetable Fried Rice Recipe calls for straightforward ingredients that carry big flavor, texture, and visual appeal. Each item plays a vital role: from the lusciousness of the honey glaze to the fresh crunch of baby corn and bok choy, creating a harmonious and satisfying dish.
- Chicken thigh fillets (250g/8oz): These offer juicy, tender meat that soaks up the sticky glaze beautifully.
- Soy sauce (multiple measures): A cornerstone for that umami-rich depth and balance between salty and sweet flavors.
- Tomato sauce (2 tbsp): Adds a subtle sweetness and tang that complements the honey glaze perfectly.
- Rice vinegar (1 tbsp): Brings a sharp acidity that cuts through the sweet glaze, enhancing complexity.
- Honey (1.5 tbsp) or brown sugar (1 tbsp): The key ingredient giving the chicken its signature sticky, caramelized coating.
- Fresh ginger (1/2 tsp, minced): Adds a peppery brightness that livens up both chicken and rice.
- Garlic (2 cloves, minced and smashed): Injects rich aroma and savory depth throughout the dish.
- Sriracha (1 tbsp, optional): For those who like a spicy kick to wake up the flavors.
- Long grain rice (1 cup uncooked + 1.5 cups cooked): The fluffy base of the vegetable fried rice; pre-cooked rice fries up beautifully for texture.
- Brown or white onion (1/2, diced): Provides sweetness and a mellow undertone when sautéed.
- Carrot (1, diced): Adds a vibrant pop of color and subtle sweetness.
- Frozen peas (1/2 cup, thawed): These tender bursts of green contribute freshness and a pleasing bite.
- Baby corn (1/2 cup, sliced): Offers lovely crunch and a mild sweetness, perfect for texture contrast.
- Bok choys (3): Leafy, nutritious greens that add crunch and earthy brightness.
- Peanut oil (1.5 tbsp, separated): The nutty flavor enhances the stir-fry and helps everything cook evenly.
- Chinese cooking wine (1 tbsp): Delivers a subtle aromatic lift, balancing all savory notes.
- Chicken stock powder or bouillon (1 tsp): Boosts the savory base of the fried rice.
- Shallot or scallion (1, finely sliced): Adds fresh, crunchy garnish with a mild onion flavor.
- Sesame seeds (1 tsp, optional): A final toasty touch for aroma and visual appeal.
How to Make Sticky Chicken With Vegetable Fried Rice Recipe
Step 1: Prepare the Sticky Chicken Marinade and Cook
Start by mixing the soy sauce, tomato sauce, rice vinegar, honey (or brown sugar), minced ginger, minced garlic, and sriracha if you like spice. Coat the sliced chicken thigh fillets with this sauce and set aside to marinate briefly—just enough to let those flavors seep into the juicy meat. Then, heat some peanut oil in a pan over medium-high heat, sear the chicken slices until they develop a gorgeous caramelized crust and the sauce thickens into that irresistible sticky glaze. This step is where the magic happens and sets the foundation for a truly memorable meal.
Step 2: Cook the Vegetable Fried Rice
Next, heat the remaining peanut oil in a large skillet or wok. Toss in the diced onion and smashed garlic clove to soften and become aromatic but not brown. Add diced carrot, thawed peas, and sliced baby corn, stir-frying until the veggies are tender yet still crisp, giving your rice a colorful crunch. Pour in the cooked rice and stir well to combine with vegetables. Splash in the Chinese cooking wine, soy sauce, and sprinkle the chicken stock powder to enrich the flavors. Finally, stir in sliced bok choy, allowing it to wilt slightly but still preserve freshness. The fragrance and colorful medley make this step incredibly rewarding!
Step 3: Combine and Finish
Plate the vegetable fried rice as your comforting bed, then top generously with the sticky chicken slices, ensuring each piece gleams with that luscious glaze. Garnish with finely sliced scallions or shallots and sprinkle sesame seeds for an appealing visual and textural finish that invites you in. The dish is now ready to serve and savor!
How to Serve Sticky Chicken With Vegetable Fried Rice Recipe
Garnishes
A drizzle of extra soy sauce or a sprinkle of toasted sesame seeds can elevate the dish’s flavor and appearance. Fresh scallions add crunch and a mild onion bite, while a few sprigs of fresh coriander or chopped peanuts can introduce exciting texture contrasts and herbal brightness. These small touches make a big difference in presentation and taste.
Side Dishes
Since the Sticky Chicken With Vegetable Fried Rice Recipe is hearty and well-rounded, side dishes should complement without overpowering. A light cucumber salad with rice vinegar dressing or steamed edamame pods seasoned with sea salt offer refreshing balance. For extra indulgence, try pairing with a simple miso soup to round out the meal beautifully.
Creative Ways to Present
For an impressive presentation, serve the chicken and rice in individual bowls layered distinctively—rice first with chicken artistically fanned atop. Alternatively, serve the sticky chicken on skewers alongside the vegetable fried rice, perfect for informal gatherings. Using a small ring mold to shape the rice makes the meal restaurant-worthy with minimal effort!
Make Ahead and Storage
Storing Leftovers
Leftover Sticky Chicken With Vegetable Fried Rice Recipe keeps very well when refrigerated in an airtight container for up to 3 days. The flavors actually deepen overnight, making it an excellent next-day lunch option. Remember to store chicken and rice together to allow the sticky sauce to continue enhancing the rice’s flavor.
Freezing
While freezing is possible, for best texture freeze the cooked chicken and vegetable fried rice separately. Pack in freezer-friendly containers or bags for up to 2 months. Thaw in the fridge overnight before reheating to preserve the integrity of vegetables and the sticky glaze finish on the chicken.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring frequently to prevent rice from drying out and ensuring the chicken remains tender and sticky. A splash of water or soy sauce helps maintain moisture and flavor. Alternatively, reheating in the microwave works well—cover loosely to trap steam and heat evenly.
FAQs
Can I use chicken breast instead of thigh fillets?
Absolutely! Chicken breast can be used if you prefer leaner meat, but keep in mind that thighs are juicier and more forgiving, especially with sticky sauces. If using breast, be careful not to overcook to avoid dryness.
What type of rice works best for the fried rice?
Long grain rice is ideal because it stays fluffy and separates nicely when fried. Using leftover or day-old cooked rice helps achieve the perfect texture without clumping.
Is the dish very spicy?
The heat level depends on whether you include the optional sriracha. Without it, the dish is mild and sweet with a gentle tang. Feel free to adjust spice levels to suit your preference, adding chili flakes or hot sauce as desired.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with firm tofu or tempeh marinated and cooked the same way. Use vegetable stock powder instead of chicken stock, and you’ll get a delicious vegetarian spin on this comforting recipe.
Why should I smash a garlic clove for the fried rice?
Smashing the garlic clove releases more flavor than just chopping, giving the fried rice a gentle aroma without overwhelming the dish. It can be removed after cooking if you prefer a milder garlic presence.
Final Thoughts
If you’re looking for a dish that is simple yet bursting with flavor, this Sticky Chicken With Vegetable Fried Rice Recipe is a winner every time. It brings the joy of home-cooked comfort food balanced with fresh veggies and exciting layers of taste. I encourage you to try this recipe soon and enjoy the delicious combo that feels both familiar and special—a true crowd-pleaser you’ll want to make again and again.
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Sticky Chicken With Vegetable Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Sticky Chicken with Vegetable Fried Rice is a delicious and easy-to-make meal featuring tender chicken thigh fillets glazed in a sticky, sweet, and tangy sauce, paired with flavorful vegetable fried rice. The recipe balances savory and slightly spicy flavors with a variety of fresh vegetables, making it a perfect weeknight dinner that comes together quickly on the stovetop.
Ingredients
Sticky Chicken
- 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)
Vegetable Fried Rice
- 1 cup long grain rice, uncooked
- 1 1/2 cups water
- 1 1/2 cups cooked rice (see notes)
- 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
- Prepare the sticky chicken marinade: In a bowl, combine the soy sauce, tomato sauce, rice vinegar, honey, minced ginger, minced garlic, and sriracha (if using). Whisk thoroughly until all ingredients are well mixed. Add the sliced chicken thighs to the marinade, coating each piece evenly. Set aside to marinate for 5-10 minutes while preparing the rice and vegetables.
- Cook the rice: Rinse 1 cup of long grain rice under cold water until water runs clear to remove excess starch. In a pot, bring 1 1/2 cups water to a boil, add the rinsed rice, cover, reduce heat to low, and simmer for 15 minutes or until the rice is tender and water is absorbed. Allow the rice to cool slightly before proceeding. Alternatively, use leftover cooked rice if available for better texture in fried rice.
- Prepare the vegetables: Dice the onion and carrot, slice the baby corn, and chop the bok choy leaving the leafy greens separate from the stalks. Peel and smash one garlic clove for added flavor during frying. Finely slice the shallot or scallion for garnish.
- Cook the sticky chicken: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-6 minutes until cooked through and the sauce becomes sticky and coats the chicken pieces nicely. Remove the chicken from the skillet and set aside.
- Make the vegetable fried rice: In the same skillet, add the remaining 1/2 tablespoon peanut oil. Add the diced onion, smashed garlic clove, and carrot. Stir-fry for 2-3 minutes until vegetables start to soften. Add the peas, baby corn, and bok choy stalks and continue to stir-fry for another 2 minutes.
- Add cooked rice and seasonings: Add the cooked rice to the skillet and stir-fry everything together. Pour in the Chinese cooking wine, soy sauce, and sprinkle the chicken stock powder or salt. Mix thoroughly. Stir-fry for 3-4 minutes, allowing the rice to become hot and slightly toasted. Add the bok choy leaves last and cook until just wilted.
- Combine and serve: Return the sticky chicken to the skillet with the fried rice to reheat lightly and combine flavors. Mix gently then transfer to serving plates. Garnish with finely sliced shallots/scallions and sprinkle sesame seeds on top if desired. Serve immediately for a warm, flavorful meal.
Notes
- Using leftover day-old rice is preferred for fried rice as it has less moisture and fries better.
- You can substitute baby corn with canned or frozen corn based on availability.
- Adjust the amount of sriracha according to your preferred spice level or omit if you prefer no heat.
- Chicken thighs are recommended for juiciness but chicken breasts can also be used.
- For a gluten-free option, use tamari in place of soy sauce.
