A delicious takeout-style meal featuring juicy chicken coated in a sweet and savory sticky glaze, served with flavorful homemade fried rice for a complete and satisfying dish.
Author:Mayaa
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Asian-inspired
Diet:Halal
Ingredients
Chicken:
500 g boneless chicken thighs or breasts
1/2 tsp salt
1/2 tsp black pepper
2 tbsp cornstarch
2 tbsp oil
Glaze:
3 tbsp soy sauce
2 tbsp honey
2 tbsp brown sugar
3 cloves garlic, minced
1 tsp ginger, grated
2 tbsp ketchup
1 tbsp rice vinegar
Fried Rice:
3 cups cooked rice (preferably day-old)
2 eggs
2 tbsp vegetable oil
2 cloves garlic, minced
1 cup mixed vegetables (carrots, peas, corn)
2 tbsp soy sauce
2 tbsp green onions, chopped
Salt, to taste
Black pepper, to taste
Instructions
Season chicken with salt and black pepper, then coat lightly with cornstarch.
Heat oil in a pan over medium-high heat and cook chicken until golden and fully cooked. Remove and set aside.
In the same pan, combine soy sauce, honey, brown sugar, garlic, ginger, ketchup, and rice vinegar.
Simmer the mixture for 3–5 minutes until it thickens into a sticky glaze.
Return the chicken to the pan and toss until fully coated in the glaze.
In another pan, heat oil and scramble the eggs. Remove and set aside.
Sauté garlic and mixed vegetables until tender.
Add cooked rice, breaking up clumps, and stir well.
Add soy sauce and mix thoroughly.
Return scrambled eggs to the pan and add green onions. Season with salt and pepper.
Serve the sticky glazed chicken hot alongside the fried rice.
Notes
Use day-old rice for the best fried rice texture.
Add chili flakes or sriracha for extra heat.
Brown rice or cauliflower rice can be used for a healthier option.
A cornstarch slurry can help thicken the glaze if needed.