Sticky Glazed Chicken & Fried Rice

A quick and flavorful meal that combines sticky glazed chicken with fluffy fried rice, perfect for busy weeknights and meal prep.

Prep Time 15

Cook Time 20

Total Time 35

Course Dinner, Main Course

Cuisine Asian, Chinese

Servings 4 servings

Calories 450 kcal

1 pound Boneless, skinless chicken thighs or breasts Tender meat that absorbs flavor beautifully.
2 tablespoons Cornstarch Provides a crispy exterior and thickens the sauce.
1 teaspoon Garlic powder Adds a savory depth to the dish.
1 teaspoon Salt Enhances all the other flavors.
1 teaspoon Black pepper Offers a mild kick.
2 tablespoons Vegetable oil Used for frying.
1/4 cup Low-sodium soy sauce Balances sweetness and umami.
1/4 cup Brown sugar Provides essential sweetness for the sticky glaze.
1/4 cup Apple juice Adds natural sweetness and moisture.
2 tablespoons Ketchup For a hint of tanginess.
1 tablespoon Rice vinegar or apple cider vinegar Brightens the sauce with acidity.
2 cloves Fresh garlic, minced Brings a punch of freshness.
1 tablespoon Freshly grated ginger Enhances flavor with warmth and spice.
2 scallions Sliced green onions Adds a fresh, crunchy element.

2 large Eggs Helps bind the rice mixture.
2 cups Cooked, chilled white rice Base for fried rice, perfect for absorbing flavors.
1 cup Frozen peas and carrots Colorful veggies that enrich the dish.
1 tablespoon Sesame oil Provides a nutty aroma and flavor.

Gather all your ingredients and tools to make your cooking experience smooth.
Cut the chicken into bite-size pieces and season with cornstarch, garlic powder, salt, and black pepper.
In a small bowl, mix together the sauce ingredients: soy sauce, brown sugar, apple juice, ketchup, rice vinegar, minced garlic, and grated ginger.
Prepare your rice ahead of time, ensuring it’s chilled for best texture.

Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the seasoned chicken pieces to the pan, cooking for about 5-7 minutes until golden brown.
Once the chicken is cooked, pour the prepared sauce over it, stirring until thickened.
In a separate pan, heat butter or oil and scramble eggs until fully cooked. Then, add the chilled rice, peas, and carrots.
Add soy sauce and sesame oil to the fried rice, stirring until heated through.

Transfer the fried rice to a serving dish and top with the sticky glazed chicken.
Garnish with sliced green onions.
Serve warm.

For best results, use cold, day-old rice for fried rice. Store leftovers in airtight containers in the refrigerator for 3-4 days.

Keyword Fried Rice, Healthy Dinner, Meal Prep, Quick Meal, Sticky Chicken