Sticky Chicken with Fried Rice
A quick and flavorful meal for busy weeknights, this Sticky Chicken with Fried Rice combines marinated chicken and vegetable-loaded rice in one skillet for a satisfying dish.
Ingredients
For the Marinade
- 1 lb chicken thighs
- 1/4 cup soy sauce Regular or low-sodium soy sauce
- 2 tablespoons honey Adjust sweetness to taste
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
For the Fried Rice
- 2 cups cooked rice Can use white or brown rice
- 1 cup mixed vegetables (carrots, peas, corn) Any combination of vegetables can be used
- 2 pieces green onions, sliced For garnish and flavor
- 1 tablespoon vegetable oil For cooking
- to taste Salt and pepper Adjust seasoning as preferred
Instructions
Marinating the Chicken
- In a bowl, mix soy sauce, honey, rice vinegar, and sesame oil to create the marinade.
- Add chicken thighs to the marinade and let marinate for at least 30 minutes.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes.
- Remove chicken from the skillet and set aside.
- In the same skillet, add the mixed vegetables and stir-fry for 3-4 minutes until tender.
- Add the cooked rice to the skillet and mix well.
- Return the chicken to the skillet, mix everything together, and cook for an additional 2-3 minutes.
- Season with salt and pepper, and top with sliced green onions before serving.
Notes
For the best flavor, marinate the chicken longer if possible. You can substitute shrimp or tofu for a different protein option. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 2 months.