Description
Crispy Saucy Chicken with Vegetable Fried Rice is a satisfying and flavorful dish featuring golden fried chicken tossed in a sweet and savory sauce, served alongside colorful vegetable fried rice.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- 1/4 cup vegetable oil (for frying)
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 3 cups cooked rice (preferably day-old)
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 green onions, chopped
- 2 tablespoons soy sauce (for fried rice)
- 1 tablespoon vegetable oil (for frying rice)
- 2 eggs, scrambled (optional)
Instructions
- Season chicken with salt and pepper. Dip each piece into cornstarch, then into beaten egg.
- Heat vegetable oil in a skillet over medium-high heat. Fry chicken pieces until golden and crispy. Set aside.
- In a small saucepan, mix soy sauce, honey, rice vinegar, ketchup, sesame oil, garlic, and ginger. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- Toss fried chicken in the sauce until evenly coated.
- Heat oil in a wok or large skillet. Add mixed vegetables and cook for 2-3 minutes.
- Add cooked rice and stir-fry until heated through. Add soy sauce and mix well.
- Push rice to one side, scramble eggs on the other side of the pan, then mix everything together.
- Stir in chopped green onions and serve rice with crispy saucy chicken on top or on the side.
Notes
- Use day-old rice for best fried rice texture.
- Adjust sauce sweetness by varying honey or sugar amount.
- Can substitute chicken with tofu for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 9g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 135mg