Try this Honey Garlic Chicken Fried Rice recipe.
- salt
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp toasted sesame oil
- ingredients
- 1
- 1 1/2
- 3
- 2
- cups
- 1/4
- black pepper
- honey
- cooked rice
- 1 tbsp honey
- lime juice
- 2 tsp rice vinegar
- tbsp
- cloves
- tsp
- lb
- 3 cloves garlic chopped
- ingredientshoney garlic sauce3 cloves garlic chopped 2 tbsp low-sodium soy sauce (use tamari for a gluten-free version) 1 tbsp honey 2 tsp rice vinegar 1 tsp toasted sesame oil honey garlic fried rice1 lb boneless, skinless chicken breast, chopped 1/4 tsp salt 1/4 tsp black pepper 2 tbsp cooking oil,
- honey garlic sauce3 cloves garlic chopped 2 tbsp low-sodium soy sauce (use tamari for a gluten-free version) 1 tbsp honey 2 tsp rice vinegar 1 tsp toasted sesame oil
- honey garlic sauce
- 3 cloves garlic chopped 2 tbsp low-sodium soy sauce
- garlic chopped
- 2 tbsp low-sodium soy sauce (use tamari for a gluten-free
- low-sodium soy sauce
- (use tamari for a gluten-free version)
- rice vinegar
- toasted sesame oil
- honey garlic fried rice1 lb boneless skinless chicken breast, chopped 1/4 tsp salt 1/4 tsp black pepper 2 tbsp cooking oil, divided (i like avocado or grapeseed oil; vegetable or canola oil would also work) 1 large clove shallot, diced 1 1/2 cups frozen peas and carrots 2 1/2 cups cooked rice
- honey garlic fried rice
- 1 lb boneless skinless chicken breast chopped 1/4 tsp salt 1/4 tsp black pepper 2 tbsp cooking oil, divided (i like avocado or grapeseed oil; vegetable or canola oil would also work) 1 large clove shallot, diced 1 1/2 cups frozen peas and carrots 2 1/2 cups cooked rice (see note) 2 tsp lime ju
- 1 lb boneless skinless chicken breast chopped
- boneless skinless chicken breast chopped
- 2 tbsp cooking oil divided (i like avocado or grapeseed oil; vegetable or canola oil would also work)
- cooking oil divided
- (i like avocado or grapeseed oil vegetable or canola oil would also work)
- 1 large clove shallot diced
- large clove
- shallot diced
- 1 1/2 cups frozen peas and carrots
- frozen peas and carrots
- 2 1/2 cups cooked rice (see note)
- 2 1/2
- (see note)
- 2 tsp lime juice (add more or less to taste)
- (add more or less to taste)
- Carbohydrate 135.049297515672 g
- Cholesterol 789.2507238 mg
- Fat 532.665326031104 g
- Fiber 17.9667957103666 g
- Protein 335.254793308583 g
- Saturated Fat 78.2333766853862 g
- Serving Size 1 1 recipe (3123g)
- Sodium 2092.82133427335 mg
- Sugar 117.082501805305 g
- Trans Fat 28.5718049497401 g
- Calories 6641 calories
Step-by-step
- Combine all ingredients for the honey garlic sauce in a small bowl: 3 cloves garlic chopped, 2 tbsp low-sodium soy sauce, 1 tbsp honey, 2 tsp rice vinegar, and 1 tsp toasted sesame oil.
- Season 1 lb boneless, skinless chopped chicken breast with 1/4 tsp salt and 1/4 tsp black pepper.
- Heat 2 tbsp cooking oil in a skillet and cook the chicken until done, then remove from the pan.
- In the same skillet, sauté 1 large diced shallot and 1 1/2 cups frozen peas and carrots.
- Add 2 1/2 cups cooked rice to the skillet.
- Pour in the honey garlic sauce and cooked chicken, tossing everything together.
- Finish with 2 tsp lime juice, adding more or less to taste, and serve.
When a budget demands strict ingredient efficiency, fried rice transforms leftover grains into a complete meal without waste. This dish relies on the Maillard reaction between the chicken proteins and high heat, creating savory depth before the sweet glaze hits the pan. Honey introduces natural fructose that rapidly caramelizes when exposed to high temperatures, while minced garlic releases allicin compounds that bind to the cooking fats for a pungent aroma.
- Use day-old cold rice stored uncovered in the refrigerator for at least 12 hours so the starches retrograde and individual grains stay separate during the stir-fry process.
- Heat a cast-iron skillet or carbon steel wok over high heat for two minutes before adding oil to prevent sticking and ensure proper searing.
- Substitute bottled minced garlic with fresh cloves at a one-to-one ratio for sharper sulfur notes, remembering that fresh allium burns faster than preserved paste.
- Add the honey and soy sauce mixture during the final sixty seconds of cooking to prevent the sugars from scorching against the hot metal surface.
Proper moisture control guarantees individual grain separation rather than a starchy paste. Managing heat application carefully protects the delicate honey glaze from burning.
