Sticky Chicken Vegetable Fried Rice

Get ready to learn how to make restaurant-quality sticky chicken vegetable fried rice at home, but what's the key to ultimate flavor?

chicken fried rice sticky

Craving takeout but want a healthier and tastier option? Get ready to master Sticky Chicken Vegetable Fried Rice, a dish that's both quick to make and bursting with flavor—plus, I'll share a secret ingredient that will take it to the next level!

Assembling the Lentil Mixture

lentil mixture assembling required

Now, it's time to assemble the lentil mixture — it's easier than you think, I promise! Grab that bowl of cooked lentils and let's get started. I always find this part super satisfying 'cause you get to see everything come together!

Okay, toss in 250g of halved or quartered cherry tomatoes. If you're using regular ones — say, three — make sure you scoop out the watery stuff first; no one likes a soggy salad! Then, add two diced cucumbers. Some people like to use bell peppers too, for extra crunch and flavor. Next, it's ¼ cup each of chopped coriander and parsley. Don't skimp – herbs make everything better. Finally, sprinkle in 90g of crumbled feta; or more, because, well, feta!

Once it is all gathered in a large bowl, it's time for the dressing which I'll explain next!

Whipping Up the Dressing

making the vinaigrette now

Ready to whisk together the lemon dressing — it's so easy you won't believe it! All I do is grab a small jar. I'm talking about your everyday, run-of-the-mill, nothing-fancy jar!

Now, zest two teaspoons of lemon zest – that's the bright stuff on the outside. Add two tablespoons of lemon juice. Don't forget a third of a cup of extra virgin olive oil – gotta be good quality for that flavor. Just like using good quality olive oil in a balsamic dressing, it really does make a difference.

Next, in goes one teaspoon of Dijon mustard. Don't skimp on the mustard, it really balances the flavors! Mince one clove of garlic – hopefully, you know how to do that! Last, add a teaspoon of sugar if you want, and a half teaspoon each of salt and pepper.

Now, shake it all up really well! Or, if you're feeling fancy, you can use a whisk in a bowl. I just prefer the jar because it's less dishes.

Combining the Salad

mix salad ingredients together

Time to get into the salad assembly—I promise, it's as easy as pie! Just grab that big ol' bowl you've got.

I'm mixing everything but the rocket lettuce right in there – lentils, halved tomatoes, diced cucumbers, red onion, fresh coriander, parsley – the works! I want to save some feta for the very end—a sprinkle for maximum impact!

Now, I'm drizzling most of the lemon dressing over this vibrant mix. Don't drown it, but make sure everything gets a little bath in that zesty goodness! Toss it gently like you are fluffing your hair.

If you're feeling fancy, I'd suggest you place the rocket lettuce on the serving platter. Pile the lentil salad high on top of the leafy bed, and finally, drizzle the remaining dressing and crumble any of the feta. You did it!

Extra Serving Options

more food choices available

Let's think outside the bowl, shall we? I like to get creative!

  • Lettuce Wraps: Spoon the fried rice into crisp lettuce cups. It's like a flavor explosion with every bite—trust me!
  • Stuffed Bell Peppers: Hollow out bell peppers, fill them with the fried rice, and bake. Boom! A colorful, delicious meal!
  • Fried Rice Omelet: Whisk 2 eggs, pour it over the rice in a pan, and you're done!
  • Sushi Rolls: Spread it on seaweed sheets, add some avocado, roll it up, slice, and enjoy! Who needs fish when you can have fried rice?

Go on, experiment! You might just discover your new favorite way to devour this sticky deliciousness.

Short Recipe Version

Sticky Chicken Vegetable Fried Rice

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 3 cups cooked rice (day-old preferred)
  • 2 eggs, beaten
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 green onion, chopped

Instructions:

  1. Marinate chicken with soy sauce and cornstarch for 10 minutes.
  2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.
  3. Add remaining 1 tbsp vegetable oil to the skillet. Add mixed vegetables and cook for 3-5 minutes, until tender.
  4. Push vegetables to one side of the skillet. Pour in beaten eggs and cook, scrambling until set.
  5. Add cooked rice to the skillet and break it up. Stir in oyster sauce and sesame oil.
  6. Add cooked chicken back to the skillet. Stir everything together until heated through.
  7. Garnish with green onion and serve hot.

Nutrition Information (per serving, estimated):

  • Calories: 450
  • Protein: 35g
  • Fat: 15g
  • Carbohydrates: 45g