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Honey Garlic Chicken Fried Rice Recipe

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4.3 from 10 reviews

  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

This Honey Garlic Chicken Fried Rice is a quick and flavorful one-pan meal perfect for weeknights. Tender chunks of chicken breast are sautéed and coated in a sweet and savory honey garlic sauce, then combined with sautéed shallots, peas, carrots, and perfectly cooked rice. Finished with a splash of lime juice and a hint of toasted sesame oil, this dish delivers a delightful balance of sweet, tangy, and umami flavors in under 30 minutes.

Ingredients

Sauce

  • 4 cloves Garlic, chopped
  • 2 Tablespoons Low-Sodium Soy Sauce (use Tamari for a gluten-free version)
  • 1 Tablespoon Honey
  • 2 teaspoons Rice Vinegar
  • 2 teaspoons Toasted Sesame Oil

Chicken

  • 1 pound Boneless, Skinless Chicken Breast, chopped
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 Tablespoon Cooking Oil (for chicken, such as avocado or grapeseed oil)

Vegetables & Rice

  • 1 large clove Shallot, diced
  • 1 1/2 cups Frozen Peas and Carrots
  • 2 1/2 cups Cooked Rice (preferably day-old rice)
  • 1 Tablespoon Cooking Oil (for vegetables)

Finishing

  • 2 teaspoons Lime Juice (more or less to taste)
  • Hot Sauce (optional, such as Sriracha or Gochujang)

Instructions

  1. Make Sauce: In a small bowl, combine chopped garlic, low-sodium soy sauce, honey, rice vinegar, and toasted sesame oil. Mix well and set aside to allow flavors to meld.
  2. Season Chicken: Sprinkle the chopped chicken breast with salt and black pepper to season evenly.
  3. Cook Chicken: Heat a wok over medium-high heat and add 1 tablespoon of cooking oil. Once the oil is shimmering, add the chicken pieces. Sauté, stirring frequently, until the chicken is almost fully cooked, about 4 to 6 minutes.
  4. Add Sauce to Chicken: During the last minute of cooking the chicken, pour in half of the prepared sauce (about 2 tablespoons). Stir to coat the chicken thoroughly and continue cooking until the sauce thickens slightly and clings to the chicken. Remove chicken from the wok and set aside.
  5. Sauté Vegetables: Return the wok to the heat and add the remaining 1 tablespoon of cooking oil. Add diced shallot and frozen peas and carrots (no need to thaw). Sauté for 3 to 4 minutes until shallots are softened and vegetables are heated through.
  6. Add Remaining Sauce: Pour the remaining sauce into the vegetables in the wok. Scrape the bottom of the pan to loosen any browned bits and stir until the sauce begins to simmer.
  7. Add Rice: Add the cooked rice to the wok. If the rice is clumpy, break apart the rice kernels with your hands before adding. Stir constantly to combine the rice with the sauce and vegetables, allowing the rice to absorb the sauce evenly.
  8. Combine Chicken and Rice: Return the cooked chicken to the wok and mix thoroughly with the rice and vegetables.
  9. Finish and Serve: Squeeze fresh lime juice over the chicken fried rice and give one final stir. Serve hot, optionally topped with your favorite hot sauce such as Sriracha or Gochujang for an extra kick.

Notes

  • Use day-old cooked rice if possible; it prevents the rice from becoming mushy while stir-frying.
  • The cooking oil choice can be avocado, grapeseed, vegetable, or canola oil for neutral flavor and high smoke point.
  • Adjust lime juice according to your personal preference for tanginess.
  • For a gluten-free option, use tamari instead of regular soy sauce.
  • To make this meal spicier, add chili flakes or extra hot sauce directly into the stir fry or as a garnish.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://myeasyplate.com/honey-garlic-chicken-fried-rice-recipe/