Sticky Garlic Chicken Fried Rice is the easy weeknight dinner your taste buds have been craving! Packed with sweet-savory garlic chicken, loads of veggies, golden fried rice, and a glossy sauce that clings to every bite, this dish delivers bold flavor without fuss. From the sizzle of the wok to the finishing sprinkle of green onions and sesame seeds, you’ll find every element of your favorite takeout, but all made at home with ingredients you already know and love. Let’s unlock the magic of Sticky Garlic Chicken Fried Rice together—your kitchen will never be the same!
Ingredients You’ll Need
What I love most about Sticky Garlic Chicken Fried Rice is how each simple ingredient adds its own special touch—richness, color, or that craveable aroma. Every item matters, and together, they create serious weeknight dinner magic.
- Vegetable oil: Perfectly neutral for high-heat frying and helps everything get that irresistible golden edge.
- Boneless skinless chicken thighs: Juicy and tender, these hold up to the sticky sauce and soak up all the flavor.
- Salt: Just a pinch brings the chicken to life and balances the sweet flavors.
- Black pepper: Adds a gentle kick and rounds out the savoriness of the dish.
- Garlic: Fresh minced garlic is non-negotiable for that addictive aroma—it’s the soul of this fried rice!
- Low-sodium soy sauce: Gives the sauce its savory depth without overpowering the other flavors.
- Honey: A drizzle of honey creates that signature sticky finish and bright sweetness.
- Hoisin sauce: This doubles up the umami and introduces a hint of tangy-sweet complexity.
- Sesame oil: Just a teaspoon adds a nutty perfume that makes the rice taste like it’s straight from your favorite takeout spot.
- Cooked jasmine rice (preferably day-old): Fluffy, aromatic, and best when a little dried out—no gloopy fried rice here!
- Frozen peas and carrots (thawed): Bright pops of color and sweetness that make the dish as pretty as it is delicious.
- Eggs: Lightly beaten, they add richness and that classic fried rice feel.
- Green onions: Sliced for a fresh crunch and splash of green—don’t skip them!
- Sesame seeds (for garnish): They’re the final flourish, bringing visual flair and subtle texture to each bite.
How to Make Sticky Garlic Chicken Fried Rice
Step 1: Sear the Chicken
Start by heating a tablespoon of vegetable oil in your biggest skillet or wok over medium-high heat. Once the oil shimmers, add your bite-sized chicken thigh pieces and season them with salt and black pepper. Let the chicken sizzle untouched for a couple of minutes so it gets a nice color, then stir and continue cooking for about 5 to 7 minutes until it’s golden and fully cooked through.
Step 2: Sauté the Garlic
When your chicken is just about done, sprinkle in that fragrant minced garlic. Give everything a quick toss, letting the garlic cook for just 30 seconds. You want it golden and aromatic—but be careful, garlic burns quickly!
Step 3: Make the Sticky Garlic Sauce
In a small bowl, whisk together your soy sauce, honey, hoisin sauce, and sesame oil. Pour this glossy mixture right over the cooked chicken and garlic. Stir well, making sure all the pieces are coated. Let it simmer for another 2 to 3 minutes. The sauce should bubble and thicken, glazing the chicken in that classic sticky sheen reminiscent of restaurant-style Sticky Garlic Chicken Fried Rice.
Step 4: Remove the Chicken and Start the Rice
Scoop out the sticky garlic chicken onto a plate and set it aside for later. In the same hot pan, add your remaining tablespoon of oil, then toss in the cooked jasmine rice. Stir-fry the rice for a few minutes, breaking up any clumps so every grain gets a bit of the pan’s leftover flavors and a touch of toasty color.
Step 5: Cook the Eggs
Push the rice to one side of the pan, making space for your lightly beaten eggs. Pour them into the empty side and let them set for a moment. Scramble gently with your spatula—once just cooked, mix them back into the rice for creamy, golden pockets throughout your Sticky Garlic Chicken Fried Rice.
Step 6: Add the Veggies
Toss in the thawed peas and carrots, stirring everything together. Let the mixture fry for another 2 minutes so the peas pop and the carrots warm up, adding pops of color and sweetness.
Step 7: Combine Everything
Return your sticky garlic chicken (and every last bit of sauce) to the pan. Toss and stir so the chicken, veggies, eggs, and rice are thoroughly mingled. Cook for another minute or two until everything is piping hot and completely irresistible.
How to Serve Sticky Garlic Chicken Fried Rice
Garnishes
For that extra pop of flavor and the look of a restaurant-quality meal, sprinkle your finished fried rice with plenty of sliced green onions and a generous handful of sesame seeds. They bring both fresh crunch and subtle nuttiness, making every forkful even more satisfying.
Side Dishes
Sticky Garlic Chicken Fried Rice is absolutely a main event, but if you want to round out your meal, try serving it with a side of steamed broccoli, cucumber salad, or even a cup of hot-and-sour soup. The bright veggies and cooling salads complement the savory richness of the fried rice perfectly.
Creative Ways to Present
Want to up the wow factor? Pack the rice into a small bowl or ramekin and flip it onto each plate for a dome-shaped mound. Or, scoop the rice into lettuce cups for a fun, hand-held twist. For family-style, pile it high on a big serving platter and top with an extra scatter of green onions.
Make Ahead and Storage
Storing Leftovers
Have extra Sticky Garlic Chicken Fried Rice? Lucky you! Just let everything cool completely, then store it in an airtight container in the fridge. It holds up beautifully for up to 3 days and makes a fantastic quick lunch.
Freezing
For longer storage, portion the fried rice into freezer-safe containers or zip-top bags. Squeeze out as much air as possible and freeze for up to 2 months. Thaw overnight in the fridge or use your microwave’s defrost function for busy weeknight emergencies.
Reheating
To reheat, sprinkle a splash of water over the rice and microwave in one-minute intervals, stirring in between, until hot. Or, rewarm in a skillet on medium heat, adding a hit of oil or splash of water if needed to revive that original sticky, glossy texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, though it may not be quite as juicy as thighs. Just be sure not to overcook it, since breasts can dry out faster, but the Sticky Garlic Chicken Fried Rice will still be delicious.
How can I make this vegetarian?
It’s simple: Swap out the chicken thighs for pressed tofu cubes. Sear them just like the chicken (add a pinch more oil if needed) and follow the rest of the recipe as written. The sticky garlic sauce gives tofu loads of flavor!
What kind of rice is best for fried rice?
Day-old jasmine rice is the gold standard for Sticky Garlic Chicken Fried Rice. The grains firm up, so they don’t clump or get mushy. If you only have freshly made rice, try spreading it on a tray and chilling it for 30 minutes for better texture.
Is this dish spicy?
As written, no—the flavors are sweet, garlicky, and savory with just a tiny hint of black pepper. If you want heat, add chili flakes or a squirt of sriracha to your sticky garlic sauce.
Can I add other vegetables?
Go for it! Bell peppers, snap peas, baby corn, or mushrooms are all tasty additions that play well with the garlicky, sticky sauce. Just toss them in with the peas and carrots and stir-fry until tender.
Final Thoughts
If you’re looking to bring a little homemade takeout magic to your table, please give this Sticky Garlic Chicken Fried Rice a go. It’s quick, comforting, and full of crave-worthy flavor—perfect for busy weeknights or impressing your family and friends. I hope it becomes a new favorite for you, too!
