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Sticky Glazed Chicken & Fried Rice

Savory Sticky Glazed Chicken & Fried Rice for Home Cooks

A delicious combination of sticky glazed chicken and fried rice that elevates weeknight dinners with a sweet-savory delight.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken thighs or breasts cut into bite-size pieces
  • 2 tablespoons cornstarch for crispy coating
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Sauce
  • 2 tablespoons vegetable oil for frying
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup apple juice
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 2 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cornstarch mixed with water for thickening the sauce
For the Fried Rice
  • 3 cups cooked, chilled white rice cold rice is key
  • 2 tablespoons butter or vegetable oil for frying
  • 2 large eggs beaten
  • 1 cup frozen peas and carrots
  • 2 tablespoons soy sauce for seasoning the rice
  • 1 teaspoon sesame oil for flavor
  • 2 tablespoons sliced green onions for garnish

Equipment

  • large skillet
  • bowl
  • separate pan

Method
 

Chicken Preparation
  1. Place the chicken pieces in a bowl. Toss with cornstarch, garlic powder, salt, and black pepper until evenly coated.
Cooking the Chicken
  1. Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes until golden brown and fully cooked.
Making the Sauce
  1. In a bowl, whisk together soy sauce, brown sugar, apple juice, ketchup, vinegar, garlic, and ginger. Pour into the skillet and bring to a simmer.
Thickening the Sauce
  1. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens. Toss the chicken to coat.
Scrambling the Eggs
  1. In a separate pan, heat butter or oil. Scramble the beaten eggs until just set.
Adding Vegetables
  1. Add the frozen peas and carrots to the pan, cooking for 2 minutes, then stir in the chilled rice and cook for 4 to 5 minutes.
Seasoning the Rice
  1. Season fried rice with soy sauce and sesame oil, stirring well.
Serving and Garnishing
  1. Serve the warm fried rice topped with sticky glazed chicken, garnished with sliced green onions.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 56gProtein: 29gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 250mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Optionally, sprinkle sesame seeds on top for an added crunch.

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