Honey Garlic Chicken Fried Rice

Ingredients

• 1.5 lb boneless, skinless chicken thighs (cut into irregular bite-sized chunks, patted dry)
• 1 tbsp neutral cooking oil (for the chicken)
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 tbsp cornstarch
• 0.25 cup honey
• 0.25 cup low-sodium soy sauce (for the glaze)
• 5 garlic (cloves, finely minced)
• 1 tbsp brown sugar
• 1 tsp sesame oil (for the glaze)
• 1 tsp rice vinegar
• 0.5 tsp freshly ground black pepper (for the glaze)
• 4 cup cold cooked long-grain white rice (day-old rice is best)
• 1 tbsp neutral cooking oil (plus more if needed for the rice)
• 2 garlic (cloves, finely minced for the rice)
• 2 tbsp low-sodium soy sauce (for the rice)
• 1 tsp dark soy sauce (optional, for color)
• 0.5 tsp sesame oil (for the rice)
• 3 green onions (thinly sliced)

Steps

1. 1

   Cut the chicken thighs into irregular bite-sized chunks. Pat the chicken dry with paper towels.

2. 2

   Season the chicken with 1/2 tsp salt and 1/2 tsp black pepper, then toss with 1 tablespoon of cornstarch until there is a very light coating.

3. 3

   In a small bowl, stir together the honey, 1/4 cup soy sauce, 5 minced garlic cloves, brown sugar, 1 tsp sesame oil, rice vinegar, and 1/2 tsp ground black pepper to create the glaze. Set aside.

4. 4

   Heat a large skillet or wok over medium-high to high heat. Add 1 tablespoon of neutral oil.

5. 5

   Arrange the chicken in a single layer in the hot pan. Cook in batches if necessary to avoid crowding.

6. 6

   Leave the chicken undisturbed for 2–3 minutes to develop dark brown edges. Continue cooking, turning occasionally, until browned on several sides and almost cooked through (about 6–8 minutes total).

7. 7

   Lower the heat slightly and pour the honey garlic mixture over the chicken. Let it simmer for 2–4 minutes, tossing the chicken through the sauce.

8. 8

   Watch closely as the sauce reduces. Once the glaze is dark, thick, and tacky (clinging tightly to the chicken), transfer most of the chicken to a plate, leaving the sticky bits and some sauce in the pan.

9. 9

   Add another tablespoon of oil to the same hot pan if it looks dry. Add 2 minced garlic cloves and cook for about 20 seconds until fragrant.

10. 10

    Immediately add the cold rice to the pan. Use a spatula to break apart any large clumps and spread the rice across the surface.

11. 11

    Let the rice sit undisturbed for 30–60 seconds at a time before tossing to allow it to fry. Continue for 3–5 minutes.

12. 12

    Drizzle 2 tablespoons of soy sauce around the hot edges of the pan. Add the dark soy sauce (if using) and 1/2 tsp sesame oil. Toss over high heat until grains are evenly seasoned.

13. 13

    Return the sticky honey garlic chicken to the pan and add most of the sliced green onions.

14. 14

    Toss everything together for 1–2 minutes so the glaze works into pockets of the rice. Taste for seasoning.

15. 15

    Scatter the remaining green onions over the top and serve immediately.

Notes

For best results, use day-old cold rice. If you must use fresh rice, spread it on a sheet pan and refrigerate for a few hours first. Do not skip the cornstarch as it helps the glaze adhere to the chicken. Dark soy sauce is optional but recommended for a deeper color. Avoid adding peas or carrots to this specific version to maintain the focus on the honey garlic glaze.

Nutrition per serving

• main
• chicken
• fried rice
• honey garlic
• one-pan
• dinner
• stir-fry