Sticky Chicken with Vegetable Fried Rice Recipe

Introduction

Sticky Chicken with Vegetable Fried Rice is a flavorful and satisfying meal perfect for any weeknight. The juicy chicken coated in a sweet and tangy sauce pairs beautifully with the colorful, vegetable-packed fried rice. This recipe offers a tasty way to enjoy a homemade Asian-inspired dinner.

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 (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 or scallion, finely sliced
• 1 tsp sesame seeds (optional)

Instructions

1. Step 1: Combine the chicken and marinade ingredients (2 tbsp soy sauce, 2 tbsp tomato sauce, 1 tbsp rice vinegar, 1 1/2 tbsp honey, 1/2 tsp ginger, 1 clove garlic, and 1 tbsp sriracha if using) in a bowl. Mix well to coat the chicken. Set aside for 20 minutes or freeze in a ziplock bag until needed.
2. Step 2: In a medium saucepan, bring 1 cup of rice and 1 1/2 cups water to a boil. Reduce heat to low and simmer until the water is absorbed, about 8 to 10 minutes. Remove from heat and let rest, covered, for 10 minutes. Let cool uncovered. Divide into two freezer bags with about 1 1/2 cups each; freeze one bag and use the other for this recipe.
3. Step 3: Allow the frozen chicken and rice to defrost before cooking. Cut the bok choy stems into 1cm (1/3″) thick sticks, separating them from the leaves.
4. Step 4: Heat a wok or large frying pan over high heat. Toast sesame seeds for 15 seconds and remove.
5. Step 5: Add 1 tbsp peanut oil to the wok. Stir-fry the smashed garlic clove for 20 seconds to infuse the oil, then discard the garlic.
6. Step 6: Add diced onion and stir-fry for 30 seconds. Then add carrot, peas, and baby corn, stirring for another 30 seconds.
7. Step 7: Add bok choy stems and cook for 30 seconds. Next, add the cooked rice, cooking wine, 1 tbsp soy sauce, and chicken stock powder. Stir-fry together for 30 seconds.
8. Step 8: Remove the wok from heat and quickly stir in the bok choy leaves. Transfer the fried rice to a large bowl.
9. Step 9: Return wok to high heat and add the remaining 1/2 tbsp peanut oil. Remove chicken from its marinade, reserving the marinade.
10. Step 10: Stir-fry the chicken for 1 1/2 minutes until browned but not fully cooked. Add the reserved marinade and 2 tbsp water, cooking for 30 seconds until sauce thickens and becomes syrupy. Remove from heat.
11. Step 11: Serve the fried rice in bowls topped with the sticky chicken. Garnish with finely sliced shallots or scallions and sprinkle with toasted sesame seeds if desired.

Tips & Variations

• For extra flavor, marinate the chicken overnight instead of 20 minutes.
• Use brown rice instead of white for a nuttier taste and added fiber.
• Swap peanut oil with vegetable or canola oil if you have allergies.
• Add scrambled eggs to the fried rice for extra protein.
• Adjust the sriracha to your preferred spice level or omit it entirely.

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 pan over medium heat or in the microwave until steaming hot. Avoid reheating multiple times for best taste and safety.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, chicken breast works as a leaner substitute, though thigh fillets stay juicier and more flavorful when cooked with this recipe.

Is it necessary to use Chinese cooking wine?

While Chinese cooking wine adds authentic aroma, you can substitute with dry sherry or omit it altogether if unavailable; the dish will still be delicious.

Sticky Chicken with Vegetable Fried Rice Recipe

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★★★★★

4.9 from 79 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 2 servings 1x

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Description

This delicious Sticky Chicken with Vegetable Fried Rice recipe combines tender chicken thigh fillets with a sweet and tangy sticky sauce, served alongside vibrant vegetable-packed fried rice. The dish features a perfect balance of savory, sweet, and spicy flavors, enhanced by fresh ginger, garlic, and a hint of sriracha. Quick to prepare using a wok, this meal is ideal for a satisfying weeknight dinner that brings a taste of Asian-inspired cooking to your home.

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Ingredients

Scale 1x2x3x

For the 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 (optional)

For the 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)

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Instructions

1. Make Ahead Preparation: Combine chicken and marinade ingredients (soy sauce, tomato sauce, rice vinegar, honey, ginger, garlic, and sriracha if using) in a bowl, mix to coat the chicken well. Set aside for 20 minutes or place in a ziplock bag and freeze until needed.
2. Cook Rice: Place uncooked rice and water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 8 to 10 minutes until water is absorbed. Remove from heat, cover, and let it rest for 10 minutes. Allow it to cool uncovered, then portion into two freezer bags (about 1 1/2 cups rice per bag). Use one bag for this recipe and freeze the other.
3. Prepare Vegetables: Wash and cut the carrot, thaw peas if frozen, slice baby corn, and clean and separate bok choy stems from leaves. Cut stems into 1cm sticks.
4. Toast Sesame Seeds: Heat a wok or frying pan over high heat. Add sesame seeds and toast for 15 seconds until fragrant, then remove from the pan and set aside.
5. Flavor Oil with Garlic: Heat 1 tablespoon of peanut oil in the wok. Add smashed garlic clove and stir fry for 20 seconds to infuse the oil. Remove and discard the garlic.
6. Cook Vegetables: Add diced onion to wok and stir fry for 30 seconds. Then add carrot, peas, and baby corn and stir fry for another 30 seconds. Add bok choy stems and cook for 30 seconds more.
7. Add Rice and Seasonings: Stir in the cooked rice, cooking wine, soy sauce, and chicken stock powder. Stir fry everything together for 30 seconds until combined and heated through.
8. Finish Fried Rice: Remove wok from heat, quickly stir in bok choy leaves to the rice to wilt them slightly. Transfer fried rice to a large bowl.
9. Cook Chicken: Add remaining 1/2 tablespoon peanut oil to the wok and heat on high. Remove chicken from marinade (reserve marinade) and stir fry chicken for 1 1/2 minutes until browned but slightly undercooked. Add reserved marinade plus 2 tablespoons water and cook for another 30 seconds, allowing sauce to thicken and become sticky. Remove from heat.
10. Serve: Plate the vegetable fried rice into bowls, top with sticky chicken, and garnish with sliced shallots/scallions and toasted sesame seeds.

Notes

• The recipe uses cooked rice that can be prepared ahead and frozen for convenience.
• Bok choy stems are firmer and need a bit longer cooking than the leafy parts.
• Sriracha is optional and can be adjusted for preferred spice level.
• If you don’t have Chinese cooking wine, dry sherry is a good substitute.
• For a vegetarian version, substitute chicken with tofu and use vegetable stock powder.
• Use day-old rice if possible to prevent mushy fried rice.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

Keywords: Sticky chicken, vegetable fried rice, Chinese cooking, wok recipe, easy dinner, chicken thigh recipe