Honey Garlic Chicken Fried Rice Recipes

GARLIC CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.

HONEY GARLIC CHICKEN FRIED RICE

Steps:

• Combine garlic, soy sauce, honey, rice vinegar, and toasted sesame oil. Set aside.
• Season chicken with salt and black pepper.
• Place a wok over medium-high heat.
• Add 1 Tbsp oil and when oil begins to simmer, add chicken.
• Saute chicken until nearly cooked through.
• In the last minute of cooking add half of the sauce (about 2 Tbsp) and continue cooking until chicken is coated in sauce.
• Set chicken aside and return wok to heat.
• To heated wok, add 1 Tbsp cooking oil and then shallot and veggies (no need to defrost them first). Saute until shallot is soft and veggies are warmed through, 3 to 4 minutes.
• To vegetables, add remaining sauce, scraping up any browned bits on the bottom of the pan, and stir until it begins to simmer.
• Add rice (if the rice is stuck together, use your hands to break the rice kernels apart as you add them to the pan) and stir constantly until rice absorbs all of the sauce and everything is combined.
• Stir chicken back into rice. Squeeze lime juice over top.
• Serve with hot sauce (I like Sriracha or Gochujang) if you'd like.

SOY-GARLIC CHICKEN WITH FRIED RICE

Steps:

• Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice.
• Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet.
• Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt.
• Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken.
• Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions.

HONEY-GARLIC CHICKEN THIGHS

Steps:

• Season chicken with garlic powder, salt, and pepper.
• Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
• Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

GARLIC CHICKEN FRIED BROWN RICE

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

HONEY GARLIC CHICKEN FRIED RICE RECIPE - (5/5)

Steps:

• Heat the oil in a large wok or deep nonstick skillet set over medium-high heat. Add the chicken, soy sauce, garlic and ginger; stir-fry for 3 to 4 minutes or until browned. Add the mixed vegetables and edamame; stir-fry for 3 to 4 minutes or until tender. Meanwhile, combine the Diana sauce with the water and lime juice. Add to the skillet and bring to a boil. Stir in the rice; cook for 3 to 5 minutes or until chicken is cooked through and rice is hot and coated with sauce. Just before serving, stir in the green onion and sesame oil. Tip(s): 1. Edamame are green soybeans that can be found already shelled in many supermarket freezer sections. 2. For fresh crunch, stir in a handful of bean sprouts when adding the green onion. 3. Substitute cubed pork loin for the chicken. 4. Substitute shrimp or cubed, firm tofu for the chicken; simply add along with the vegetables and edamame. 5. Prepare rice ahead; freeze in zip-top (re-sealable) bags until ready to use. 6. To reduce the salt content of this recipe, use lite or sodium-reduced soy sauce.