SPICED STICKY CHICKEN & GARLIC FRIED RICE

Sticky, caramelised spiced chicken piled high on smoky garlic fried rice — ready in under 30 minutes.

⏱ Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

🍽 Serves: 3–4

👉 INGREDIENTS

For the chicken:

500g diced chicken

½ tsp ground black pepper

½ tsp red chilli powder

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tsp white wine vinegar

1 tsp ginger and garlic paste

3 tbsp oil

3 garlic cloves, finely sliced

For the rice:

400g cold leftover cooked rice

2 tbsp oil

2 garlic cloves, chopped

150g frozen mixed vegetables

2 tbsp dark soy sauce

👉 METHOD

1. Marinate the chicken: Mix the diced chicken with black pepper, chilli powder, dark soy sauce, oyster sauce, hoisin sauce, white wine vinegar, and ginger and garlic paste. Leave for at least 10 minutes.

2. Cook the chicken: Heat 3 tbsp oil in a wok or wide pan over high heat. Fry the sliced garlic until golden, then add the chicken. Cook on high heat until the marinade caramelises and the chicken is sticky, golden, and cooked through. Set aside.

3. Fry the rice: In the same pan, heat 2 tbsp oil. Toast the chopped garlic, add the frozen vegetables straight from the freezer, then add the leftover rice. Stir in the dark soy sauce and toss until hot and coated.

4. Serve: Pile the rice onto a plate and top with the sticky caramelised chicken. Serve immediately.

👉 SERVING SUGGESTIONS

Serve with a drizzle of chilli oil or a fried egg on top for extra richness.

A sprinkle of sliced spring onions and sesame seeds makes a lovely fresh finish.

Leftovers reheat well — just add a splash of water when warming through.

👩🏻🍳 TOP TIP

Day-old rice is key — freshly cooked rice is too moist and will clump. Leftover rice from the fridge fries up perfectly. High heat is your friend for that sticky, caramelised finish on the chicken!