Ingredients
Scale
- 1 lb boneless chicken thighs, diced
- 2 cups cooked white rice
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
- Sesame seeds and sliced scallions for garnish
Instructions
- Prep chicken and whisk cornstarch slurry.
- Heat sesame oil in a large skillet; brown chicken and set aside.
- Stir-fry vegetables until vibrant-tender, then add rice and soy sauce.
- Return chicken, add honey and continue to cook until glaze thickens.
- Stir in cornstarch slurry until sauce coats rice; garnish with sesame seeds and scallions. Serve hot.
Notes
- Use day-old rice for best-fried texture
- Swap chicken for tofu to make it vegetarian
- Adjust soy sauce and honey for desired sweetness/saltiness
- Leftovers refrigerate well for up to 3 days
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: General
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 430 calories
- Sugar: 9 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg
