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Honey Garlic Chicken Fried Rice in a white bowl
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4.70 from 13 votes

Honey Garlic Chicken Fried Rice

In a sweet and savory sauce, this Honey Garlic Chicken Fried Rice has tons more flavor than any fried rice you’d find at your local take-out spot. This is great served right away or frozen for a quick and unique freezer meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: Asian
Keyword: freezer friendly
Servings: 4
Calories: 418kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.50

Equipment

  • Wok
  • Wok Spatula

Ingredients

Honey Garlic Sauce

  • 4 cloves Garlic, chopped
  • 2 Tablespoon Low-Sodium Soy Sauce (use Tamari for a gluten-free version)
  • 1 Tablespoon Honey
  • 2 teaspoon Rice Vinegar
  • 2 teaspoon Toasted Sesame Oil

Honey Garlic Fried Rice

  • 1 pound Boneless, Skinless Chicken Breast, chopped
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 Tablespoon Cooking Oil, divided (I like avocado or grapeseed oil; vegetable or canola oil would also work)
  • 1 large clove Shallot, diced
  • 1 ½ cups Frozen Peas and Carrots
  • 2 ½ cups Cooked Rice (see note)
  • 2 teaspoon Lime Juice (add more or less, to taste)

Instructions

Make Sauce

  • Combine garlic, soy sauce, honey, rice vinegar, and toasted sesame oil. Set aside.
  • Season chicken with salt and black pepper.

Make Stir Fry

  • Place a wok over medium-high heat.
  • Add 1 tablespoon oil and when oil begins to simmer, add chicken.
  • Saute chicken until nearly cooked through.
  • In the last minute of cooking add half of the sauce (about 2 Tbsp) and continue cooking until chicken is coated in sauce.
  • Set chicken aside and return wok to heat.
  • To heated wok, add 1 tablespoon cooking oil and then shallot and veggies (no need to defrost them first). Saute until shallot is soft and veggies are warmed through, 3 to 4 minutes.
  • To vegetables, add remaining sauce, scraping up any browned bits on the bottom of the pan, and stir until it begins to simmer.
  • Add rice (if the rice is stuck together, use your hands to break the rice kernels apart as you add them to the pan) and stir constantly until rice absorbs all of the sauce and everything is combined.
  • Stir chicken back into rice. Squeeze lime juice over top.
  • Serve with hot sauce (I like Sriracha or Gochujang) if you’d like.

Notes

Any type of cooked rice will work here. It’s best if the rice is a day or two old and has had time to dry as that will help it to hold its shape as it cooks. I prefer short-grain brown rice (shown in the photos above). 
If you’re delivering this meal to someone else or planning to freeze it for later, wait to add the lime juice until after the dish has been reheated. If freezing, transfer it to a freezer-safe plastic bag, pressing out as much air as possible.
Print and attach the label below so cooking instructions are ready when you are!
honey garlic chicken fried rice freezer label
 
 

Nutrition

Serving: 1.5cup | Calories: 418kcal | Carbohydrates: 46g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 854mg | Potassium: 618mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5020IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 2mg