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
Scale
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.
