High Protein Crispy Honey Garlic Chicken Fried Rice
Serves 7
Directions
- 1Add salt reduced soy sauce, garlic, black pepper, and onion powder to the diced chicken breast.
- 2Mix the chicken and seasonings well.
- 3Add the seasoned chicken to a ziplock bag.
- 4Add potato starch to the bag with the chicken.
- 5Mix the chicken in the bag until fully coated with potato starch.
- 6Spread the coated chicken pieces on a baking tray lined with parchment paper.
- 7Spray the chicken with a light cooking oil spray.
- 8Air fry the chicken at 200°C (400°F) for 14-18 minutes, flipping and spraying halfway through, until golden and crispy.
- 9Add frozen mixed vegetables to a pan on medium heat.
- 10Add mixed eggs and egg whites to the pan with the vegetables.
- 11Cook and mix the eggs and vegetables well.
- 12Add the white part of the spring onion to the pan.
- 13Add day old cooked white rice to the pan.
- 14Add a little bit of salt reduced soy sauce to the rice mixture.
- 15Mix the fried rice ingredients well.
- 16Add the green part of the spring onion to the fried rice.
- 17Mix the fried rice to combine all ingredients.
- 18For the honey garlic sauce, add minced garlic to a pan on medium heat.
- 19Add equal parts water and soy sauce to the pan.
- 20Add reduced sugar ketchup to the pan.
- 21Add rice wine vinegar to the pan.
- 22Add cornflour mixed with cold water to help thicken the sauce.
- 23Take the pan off the heat and add honey.
- 24Mix the sauce once more until thick.
- 25Coat the cooked chicken in the honey garlic sauce.
- 26Divide the fried rice and honey garlic chicken into 7 equal servings.
Ingredients
- 1.05 kg Diced Boneless & Skinless Chicken Breast
- 35 ml Salt Reduced Soy Sauce
- 2 Minced Garlic Cloves
- 0.5 Tsp Black Pepper
- 1 Tsp Onion Powder
- 100 g Potato Starch
- 500 g Frozen Mixed Vegetables
- 4 Eggs
- 200 g Egg Whites
- 30 g Spring Onion/Scallion (white part only)
- 980 g Day Old Cooked White Rice
- 40 ml Salt Reduced Soy Sauce
- 20 g Spring Onion/Scallion (green part only)
- 5 Minced Garlic Cloves
- 60 ml Salt Reduced Soy Sauce
- 60 ml Water
- 100 g Reduced Sugar Ketchup
- 25 ml Rice Wine Vinegar
- 1 Tsp Cornflour
- 80 ml Cold Water
- 80 g Honey
Equipment
BowlZiplock bagBaking trayParchment paperAir fryerPanSpatulaMeasuring spoon
Related recipes
Orange Tempeh lettuce cups
Chinese · Lunch
Peanut Butter Noodles
Chinese · Lunch
Mason Jar Noodles (Spicy Sesame)
Chinese · Lunch
Korean BBQ Steak Fried Rice
Chinese · Lunch
EGG ROLL KAWE
Chinese · Lunch
Chicken fried rice
Chinese · Lunch
Blackstone Chinese Lo Mein
Chinese · Lunch
Mongolian Beef and Noodles
Chinese · Lunch
Authentic Cantonese Char Siu
Chinese · Lunch1h 30m
Egg Fried Rice
Chinese · Lunch
鲜虾瘦肉汤米粉
Chinese · Lunch
High Protein Korean BBQ Beef Bowls
Chinese · Lunch