Barbecue Chicken with Fried Rice
Savor the perfect fusion of smoky and savory flavors with this Barbecue Chicken with Fried Rice recipe! Tender, oven-baked chicken breasts are slathered in a rich and tangy barbecue sauce, creating a mouthwatering glaze that pairs flawlessly with the vibrant flavors of homemade fried rice. The rice is a delightful medley of scrambled eggs, crisp veggies, soy sauce, and fragrant sesame oil, offering both comfort and freshness in every bite. This one-pan-style meal is quick to prepare, with just 20 minutes of prep time, and can be ready to impress your family or guests in under an hour. Garnished with chopped green onions for a final burst of flavor, this recipe is an irresistible blend of East-meets-West cuisine that’s perfect for weeknight dinners or casual gatherings. Stay tuned for detailed steps, tips, and serving suggestions to make this dish your new favorite go-to meal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 2 small carrots, diced
- 1 cup frozen peas
- 4 cups cooked white rice (preferably chilled)
- 2 large eggs, lightly beaten
- 1 teaspoon sesame oil
- 2 stalks green onions, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a baking sheet lined with parchment paper or foil.
Brush the chicken with barbecue sauce, ensuring an even coating on both sides.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the beaten eggs and scramble them until fully cooked. Remove the scrambled eggs from the skillet and set them aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the minced garlic and chopped onion until fragrant and translucent, about 2 minutes.
Add the diced carrots and cook for another 3-4 minutes, until slightly tender.
Stir in the frozen peas and cook for an additional 2 minutes.
Push the vegetables to one side of the skillet and add the chilled cooked rice to the other side. Drizzle the soy sauce and sesame oil over the rice.
Toss the rice and vegetables together, mixing well to combine. Cook for 3-4 minutes, stirring occasionally, until the rice is heated through.
Add the scrambled eggs back into the skillet and mix them into the rice.
Season the fried rice with salt and black pepper. Sprinkle the chopped green onions on top as garnish.
Remove the baked barbecue chicken from the oven and let it rest for 5 minutes before serving.
Plate the barbecue chicken alongside the fried rice and serve hot. Enjoy your delicious Barbecue Chicken with Fried Rice!
Nutrition Facts
Calories |
3394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 5868 mg | 255% | |
| Total Carbohydrate | 387.5 g | 141% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 111.4 g | ||
| Protein | 266.4 g | 533% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 447 mg | 34% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3936 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
