Description
Crispy Saucy Chicken with Vegetable Fried Rice is a delightful combination of crispy chicken and vibrant vegetable fried rice, perfect for any occasion.
Ingredients
Scale
- 4 chicken thighs, boneless and skinless
- 1/4 cup soy sauce
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 green onions, chopped
- Salt and pepper, to taste
Instructions
- Marinate the chicken by combining soy sauce, ginger, garlic, and cornstarch in a bowl. Add chicken thighs and coat well. Let sit for at least 30 minutes.
- Heat vegetable oil in a frying pan over medium-high heat. Fry marinated chicken thighs for 6-8 minutes on each side until golden brown and crispy. Remove and let rest.
- Add more oil if needed, then toss in mixed vegetables. Stir-fry for 3-4 minutes until tender yet crisp.
- Add cooked rice to the pan with vegetables. Mix well, add chopped green onions, and season with salt and pepper. Heat through.
Notes
- For extra flavor, serve with sweet and sour sauce.
- This dish can be made gluten-free by using gluten-free soy sauce or tamari.
- Leftovers can be stored in the fridge for up to 3 days and can be frozen for up to 2 months.
- For a healthier option, substitute chicken thighs with chicken breasts or tofu.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying / Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg