One-Pan Honey Garlic Chicken Fried Rice
Budget friendly and full of flavour, this one pot chicken and rice recipe makes a quick and easy weeknight dinner.
Introduction
A super-easy and quick answer to your mid-week meal challenges, this one-pan gem will become a dish you cook again and again. Sweet and spicy, fragrant and comforting, this one-pan hero has it all.
Ingredients
| 2 tbsp | sesame oil or olive oil |
| 8 | chicken breast mini fillets (roughly 250g) |
| a thumb-sized piece of | ginger, minced |
| 5 cloves of | garlic, minced |
| 2 tbsp | honey |
| 2 tbsp | sriracha |
| 2 tbsp | hoisin sauce, plus extra, to taste |
| 1 tbsp | light soy sauce, plus extra, to taste (or ½ tsp salt) |
| 250g | long-grain rice, cooked and cooled |
| 2 | eggs |
| 6 | spring onions, sliced |
| 1 tbsp | fresh coriander, chopped, plus a little extra for serving |
Method
Heat up the sesame oil in a wok or large frying pan over a high heat. Cut the chicken into 1–2cm chunks, to the wok and stir fry for around 5 minutes until it is nice and golden. Add the ginger and garlic and stir fry for another minute, then add the honey, sriracha, hoisin and soy sauce and mix to combine.
Add the cooled rice in, too, and mix everything together then fry for 5 minutes over a medium-high heat. If your rice has stuck together in clumps that you struggle to separate, then add 2 tablespoons of hot water. The steam will help to break these up.
Push the contents of the pan to one side, crack both eggs on the side of the pan and add them both to the empty side of the pan. Use the back of the spatula to scramble them, then mix the egg through the rice. Add some extra hoisin or soy sauce to taste.
Add the spring onions and stir fry for a minute, then stir the coriander through. Mix, then divide into bowls and top with more coriander.
Reviews
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