Description
Crispy Saucy Chicken with Vegetable Fried Rice is a delicious Asian-inspired dish that combines tender, crispy chicken in a flavorful sauce with savory vegetable fried rice. This recipe is perfect for a satisfying weeknight meal that’s sure to impress.
Ingredients
Scale
For the Crispy Chicken:
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Vegetable Fried Rice:
- 3 cups cold cooked white rice
- 2 tablespoons vegetable oil (for rice)
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 1 small onion, diced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Crispy Chicken: Dredge chicken pieces in cornstarch, then dip in beaten eggs. Fry in oil until golden brown and crispy.
- Make the Sauce: Combine soy sauce, honey, rice vinegar, ketchup, garlic, and ginger in a saucepan. Simmer until slightly thickened, then toss chicken in the sauce.
- Cook the Vegetable Fried Rice: Stir-fry beaten eggs, onion, peas, and carrots. Add rice, soy sauce, sesame oil, and scrambled eggs. Season and garnish with green onions.
- Serve: Place saucy crispy chicken on top of the vegetable fried rice and enjoy!
Notes
- For extra heat, add a pinch of red pepper flakes to the sauce.
- Day-old rice works best for fried rice because it’s less sticky.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 15g
- Sodium: 1100mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 190mg
