From RecipeTin Eats
Sticky Chicken With Vegetable Fried Rice
- Time
- 20 min
- Makes
- 2
- Ingredients
- 23
14 things you may not have.
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Ingredients
- 250g (8oz) chicken thigh fillets (, sliced into 1cm/1/3" slices)
- 2 tbsp soy sauce
- 2 tbsp tomato sauce
- 1 tbsp rice vinegar
- 1 1/2 tbsp honey ((or substitute with 1 tbsp brown sugar))
- 1/2 tsp fresh ginger (, minced or finely chopped)
- 1 clove garlic (, minced)
- 1 tbsp sriracha ((or other hot sauce) (optional))
- 1 cup long grain rice (, uncooked (see notes))
- 1 1/2 cups water
- 1 1/2 cups cooked rice ((see notes))
- 1/2 brown or white onion (, diced)
- 1 garlic clove (, peeled and smashed (see notes))
- 1 carrot (, diced)
- 1/2 cup frozen peas (, thawed)
- 1/2 cup baby corn (, cut into 1cm/1/3" slices (or canned or frozen corn) (see notes))
- 3 bok choys
- 1 1/2 tbsp peanut oil (, separated)
- 1 tbsp Chinese cooking wine ((shao hsing wine) or dry sherry)
- 1 tbsp soy sauce
- 1 tsp chicken stock powder or crumbled bouillon cube (, or 1/2 tsp salt)
- 1 shallot/scallion (, finely sliced)
- 1 tsp sesame seeds ((optional))
Nutrition · per serving
353 g per serving
- Calories
- 421 kcal
- Fat
- 10.2 g
- Fiber
- 3.9 g
- Sugar
- 11 g
- Sodium
- 947 mg
- Protein
- 23.5 g
- Cholesterol
- 72 mg
- Carbohydrate
- 59 g
- Saturated fat
- 2.1 g
As published by RecipeTin Eats.
The method
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