🍯 Sticky Glazed Chicken with Rice & Stir-Fry Veggies
⭐ Ingredients
For the Chicken
500g (1 lb) chicken breast or thighs, cut into bite-size pieces
1 cup cornstarch (or half flour/half cornstarch)
2 eggs, beaten
Oil for frying
Sticky Sauce
1/3 cup soy sauce
1/3 cup honey (or brown sugar)
2 tbsp rice vinegar (or white vinegar)
2 tbsp hoisin sauce (optional but great)
2–3 garlic cloves, minced
1 tsp ginger, grated
1 tbsp cornstarch + 2 tbsp water (slurry)
Chili flakes (optional for heat)
Stir-Fry Vegetables
1 cup sliced bell peppers (red & green)
1/2 cup sliced carrots
1 cup snap peas or green beans
1 tbsp soy sauce
1 tsp sesame oil (optional)
1 tsp minced garlic
Rice
1.5 cups uncooked white rice
3 cups water
Pinch of salt
🍗 Instructions
1. Cook the Rice
Rinse rice until water runs clear.
Add to pot with water and salt.
Cover, simmer 15 minutes, rest 10 minutes.
2. Prepare the Chicken
Season chicken lightly with salt/pepper.
Dip pieces in beaten eggs, then coat in cornstarch.
Deep-fry or pan-fry until golden and crispy.
Place on paper towels.
3. Make the Sticky Sauce
In a pan, add soy sauce, honey, vinegar, hoisin, garlic, and ginger.
Simmer 2–3 minutes.
Add cornstarch slurry and cook until thick and glossy.
Toss the fried chicken in the sauce until coated.
4. Make the Stir-Fry Veggies
Heat 1 tbsp oil in a pan.
Add garlic, then vegetables.
Stir-fry 3–4 minutes until slightly tender.
Add soy sauce and sesame oil. Mix.
🍽️ 5. Assemble
Place rice on a plate, add stir-fried veggies and glazed chicken. Serve hot.