Sweet and Spicy Chicken Fried Rice
Transform your weeknight dinner routine with this Sweet and Spicy Chicken Fried Rice—a quick, flavor-packed dish that’s both satisfying and bursting with bold flavors. Featuring tender bites of golden-brown chicken, perfectly scrambled eggs, crisp vegetables, and day-old jasmine rice, this recipe is elevated by a tantalizing homemade sauce made with soy sauce, hoisin, honey, and a touch of sriracha for the ultimate sweet-heat balance. Aromatic ginger and garlic add depth, while a drizzle of sesame oil at the end ties everything together beautifully. Ready in just 35 minutes, this one-pan wonder is easy to prepare and perfect for busy evenings. Garnished with fresh green onions, it’s a complete meal that’s as visually appealing as it is delicious. Perfect for those craving takeout-style fried rice at home!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breast
- 3 cups Cooked jasmine rice (cold, preferably day-old)
- 3 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Honey
- 1.5 tablespoons Sriracha
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 Large eggs
- 1 cup Frozen peas and carrots blend
- 3 Green onions, sliced
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Dice the chicken breast into small, bite-sized pieces and set aside.
In a small bowl, whisk together soy sauce, hoisin sauce, honey, and sriracha to create the sweet and spicy sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the diced chicken to the skillet, season lightly with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add another tablespoon of vegetable oil to the skillet, followed by the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Push the garlic and ginger to one side of the skillet and add the eggs to the other side. Scramble the eggs until just set, then mix with the garlic and ginger.
Add the frozen peas and carrots blend to the skillet and cook for 2 minutes until heated through.
Increase the heat to high and add the last tablespoon of vegetable oil. Add the cold cooked rice to the skillet, breaking up any clumps with a spatula.
Pour the sweet and spicy sauce over the rice and mix everything together thoroughly, ensuring the sauce coats the rice evenly.
Add the cooked chicken back into the skillet and toss to combine.
Drizzle with sesame oil and cook for 1-2 additional minutes to blend the flavors.
Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 15.1 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 620 mg | 13% | |
*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.
