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Crispy Honey Garlic Chicken Fried Rice Bowls

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These crispy honey garlic chicken fried rice bowls feature golden, crunchy chicken tossed in a sticky-sweet honey garlic glaze, served over aromatic fried rice with veggies. It’s a high-protein, comforting dinner that’s quick, easy, and perfect for meal prep or impressing guests.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup (60g) cornstarch
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 2 large eggs, beaten
  • 1/3 cup (80ml) neutral oil for frying (canola, avocado oil, or grapeseed)
  • 1/4 cup (60ml) honey
  • 3 tbsp (45ml) soy sauce (low-sodium if preferred)
  • 3–4 cloves garlic, minced
  • 1 tbsp (15ml) rice vinegar or apple cider vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tbsp (7g) cornstarch + 2 tbsp (30ml) water (for thickening sauce)
  • 3 cups (450g) cold cooked rice (preferably day-old jasmine or basmati)
  • 2 tbsp (30ml) neutral oil
  • 2 large eggs, lightly beaten
  • 1 cup (130g) frozen peas and carrots (or mixed veggies)
  • 4 green onions, sliced (reserve some green parts for garnish)
  • 2–3 tbsp (30-45ml) soy sauce (to taste)
  • 1 tsp sesame oil
  • Freshly ground black pepper, to taste
  • Sesame seeds (optional topping)
  • Chopped cilantro (optional topping)
  • Extra sliced green onion (optional topping)
  • Red chili flakes (optional topping)

Instructions

  1. Prep all ingredients: cut chicken, beat eggs, slice green onions, and measure sauce ingredients. If rice isn’t cooked, prepare and cool it.
  2. In one bowl, mix cornstarch, salt, pepper, and garlic powder. In another, add beaten eggs. Dip chicken pieces in eggs, then dredge in seasoned cornstarch. Set aside on a plate.
  3. Heat oil in a large nonstick skillet or wok over medium-high. Fry chicken in batches until golden and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
  4. For the sauce, whisk honey, soy sauce, garlic, vinegar, and sesame oil in a small saucepan over medium heat. Mix 1/2 tbsp cornstarch with 2 tbsp water and stir into sauce. Simmer 2-3 minutes until thickened. Adjust sweetness or tang to taste.
  5. In a clean skillet or wok, heat oil over medium-high. Add green onions and cook 30 seconds. Pour in beaten eggs and scramble. Add veggies and cook until heated through. Add cold rice, breaking up clumps, and stir-fry 2-3 minutes. Drizzle with soy sauce, sesame oil, and black pepper. Stir to combine and adjust seasoning.
  6. Return chicken to a pan or bowl, pour over honey garlic sauce, and toss to coat. Add a teaspoon of water if sauce is too thick.
  7. Assemble bowls: spoon fried rice into bowls, top with crispy honey garlic chicken, and garnish with sesame seeds, green onions, and chili flakes if desired.

Notes

For best results, use day-old rice for fried rice and avoid overcrowding the pan when frying chicken. To make gluten-free, use tamari or coconut aminos instead of soy sauce and check cornstarch. For meal prep, store chicken and rice separately and reheat just before serving. You can swap in tofu for a vegetarian version or use cauliflower rice for low-carb.

Nutrition

Keywords: crispy chicken, honey garlic, fried rice, high protein, easy dinner, meal prep, Asian, comfort food, quick dinner, family meal

Find it online: https://norasfoods.com/crispy-honey-garlic-chicken-fried-rice-bowls-easy-high-protein-dinner-recipe/