Sticky Chicken With Vegetable Fried Rice

Method17 steps

1. 1

   Step 1: Mix all the chicken (250 g) and marinade ingredients in a bowl, including the optional sriracha (1 tbsp) if using. Refrigerate for 20 minutes before cooking, or freeze the chicken in its marinade in a suitable sealed container for a later meal.

   Refrigerate chicken in marinade · 20 minUses 250 g raw boneless chicken thigh, sliced about 1 cm thick · 2 tbsp soy sauce for marinade · 2 tbsp tomato ketchup for marinade · 1 tbsp rice vinegar · 1½ tbsp honey · ½ tsp minced fresh ginger · 1 garlic clove for marinade, minced · 1 tbsp sriracha, optional

2. 2

   Step 2: Combine the 1 cup dry long-grain rice with its 1½ cups water in a medium saucepan. Bring to a boil, then cover the saucepan, reduce the heat to low and simmer for 8–10 minutes, checking from 8 minutes, until the water is absorbed and the rice is cooked.

   Simmer make-ahead rice · 8 minUses 1 cup dry long-grain rice for the make-ahead batch · 1½ cups water for the make-ahead rice

3. 3

   Step 3: Remove the cooked rice from the heat and rest it, still covered, for 10 minutes. Then uncover it and divide it into shallow containers for prompt refrigeration, within 2 hours of finishing cooking. Once cold, freeze if making ahead. Reserve 1½ cups of this cooked rice for this meal and keep the remainder separate for another use.

   Rest cooked rice · 10 minUses All the cooked rice batch

4. 4

   Step 4: If making ahead, the diced carrot, measured peas and sliced baby corn can also be stored separately for the meal. Before cooking, have all three vegetables prepared and thawed if frozen; dice the onion, peel and smash the separate whole garlic clove, and finely slice the scallion garnish.

5. 5

   Step 5: Thaw the frozen marinated chicken and the reserved rice in the refrigerator before cooking. Keep the other portion of the homemade rice separate for another meal. If made on the same day, use the refrigerated marinated chicken and the cooled reserved rice.

   Uses All the selected chicken and marinade · 1½ cups cooked rice drawn from the homemade batch

6. 6

   Step 6: Separate the washed bok choy leaves from the stems. Cut the stems into sticks about 1 cm thick and cut large leaves into manageable pieces. Have every stir-fry ingredient measured and prepared before heating the wok.

7. 7

   Step 7: If using the sesame seeds (1 tsp), heat the wok or frying pan over high heat. Toast all the seeds for about 15 seconds, then remove and keep them for the garnish.

   Toast optional sesame seeds · 1 minUses 1 tsp sesame seeds, optional

8. 8

   Step 8: Heat 1 tbsp of the divided peanut oil (1 tbsp) in the wok. Add the prepared whole smashed garlic clove (1) and stir-fry for about 20 seconds to flavour the oil. Remove and discard that clove, leaving its flavoured oil in the wok.

   Infuse oil with whole garlic · 1 minUses 1 tbsp peanut oil for the fried rice · 1 whole garlic clove, peeled and smashed but kept in one piece

9. 9

   Step 9: Add the prepared diced onion (½) and stir-fry for about 30 seconds.

   Stir-fry onion · 1 minUses All the retained flavoured oil · ½ onion, diced

10. 10

    Step 10: Add the prepared carrot (1), thawed peas (½ cup) and sliced baby corn (½ cup) and stir-fry for another 30 seconds.

    Stir-fry carrot, peas and corn · 1 minUses All the onion and oil · 1 carrot, diced · ½ cup frozen peas, thawed · ½ cup baby corn, cut into 1 cm slices

11. 11

    Step 11: Add all the prepared bok choy stems and stir-fry for about 30 seconds.

    Stir-fry bok choy stems · 1 minUses All the vegetables and oil · All prepared stems from the three bok choy

12. 12

    Step 12: Add the reserved 1½ cups cooked rice, cooking wine, separate fried-rice soy sauce (1 tbsp) and chicken stock powder (1 tsp). Stir-fry for about 30 seconds, then continue if needed until the rice is thoroughly hot throughout and at least 74°C / 165°F.

    Heat seasoned fried rice · 1 minUses All cooked vegetables and oil · All the reserved 1½ cups cooked rice · 1 tbsp Shaoxing cooking wine · 1 tbsp soy sauce for fried rice · 1 tsp chicken stock powder

13. 13

    Step 13: Take the wok off the heat and quickly stir all the bok choy leaves through the hot rice. Transfer all the finished fried rice to a large bowl and keep it hot while cooking the chicken.

    Uses All the hot fried rice · All prepared leaves from the three bok choy

14. 14

    Step 14: Return the wok to high heat and add the remaining ½ tbsp peanut oil.

    Uses Remaining ½ tbsp peanut oil for chicken

15. 15

    Step 15: Lift the chicken from its marinade, reserving the marinade separately. Stir-fry all the chicken strips in the hot wok for about 1½ minutes until browned; this is an initial browning guide, and the chicken finishes cooking in the next action.

    Brown marinated chicken · 2 minUses All the hot ½ tbsp oil in the wok · All chicken strips, with marinade held separately

16. 16

    Step 16: Add all the reserved chicken-contact marinade and the 2 tbsp separate water. Bring the sauce to a full boil, then cook for about 30 seconds until thick and syrupy. Continue as needed until the chicken is fully cooked and at least 74°C / 165°F throughout, then take the wok off the heat.

    Boil and reduce chicken glaze · 1 minUses All the chicken and pan oil · All the reserved marinade, excluding the lifted chicken · 2 tbsp water for the reused chicken marinade

17. 17

    Step 17: Divide all the fried rice between two bowls and top with all the sticky chicken and glaze. Scatter over the sliced scallion (1) and the toasted sesame seeds if used. Serve hot.

    Uses All the completed fried rice · All the chicken and glaze · 1 scallion, finely sliced · All the toasted seeds, if used