
A vibrant and flavorful dish featuring tender chicken thighs glazed in a sweet and spicy sauce, served over a nutrient-packed vegetable fried rice. This recipe is perfect for meal prep and brings the bold flavors of Asian-inspired takeout right to your home kitchen.
In a small bowl, whisk together the soy sauce, ketchup, rice vinegar, honey, grated ginger, minced garlic, and sriracha to create the marinade.
Place the chicken thigh fillets in a bowl or ziplock bag and pour over the marinade. Mix well to ensure the chicken is thoroughly coated. Let it marinate for at least 20 minutes, or freeze for later use.
To prepare the rice, combine 1 cup of dry long-grain rice with 1.5 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes until the water is absorbed. Let it rest for 10 minutes, then fluff with a fork and allow to cool completely.
Prepare the vegetables: separate the bok choy leaves from the stems. Slice the stems into 1cm thick sticks and roughly chop the leaves. Finely dice the onion and carrot.
Heat a wok or large skillet over high heat. Add the sesame seeds and toast for about 15 seconds until golden and fragrant, then immediately remove them from the pan and set aside.
Add 1 tablespoon of oil to the wok. Stir-fry a clove of garlic for 20 seconds to flavor the oil, then remove and discard the garlic. Add the diced onion and stir-fry for 30 seconds.
Add the carrots, frozen peas, and corn to the wok. Stir-fry for another 30 seconds, then add the bok choy stems and cook for an additional 30 seconds.
Incorporate 1.5 cups of the cooked, cooled rice into the wok along with the cooking wine, soy sauce, and chicken stock powder. Stir-fry vigorously for 30-60 seconds until the rice is heated through and well-seasoned.
Remove the wok from the heat and toss in the bok choy leaves, stirring until they just begin to wilt. Transfer the fried rice to a large bowl and keep warm.
Return the wok to high heat with the remaining 1/2 tablespoon of oil. Remove the chicken from the marinade, reserving the liquid. Stir-fry the chicken for about 1.5 minutes until browned but not fully cooked.
Pour the reserved marinade and 2 tablespoons of water into the wok with the chicken. Cook for another 30-60 seconds, tossing constantly, until the sauce reduces into a thick, sticky glaze that coats the chicken.
Divide the vegetable fried rice into bowls, top with the sticky chicken, and garnish with sliced scallions and the toasted sesame seeds.
For the best fried rice, use rice that has been cooked and chilled overnight; this prevents the grains from becoming mushy. If you prefer a milder dish, reduce the amount of sriracha in the marinade. You can also substitute the chicken thighs with chicken breast or firm tofu for a different protein option.




