Description
Whip up a delicious and satisfying High Protein Crispy Garlic Chicken Fried Rice for a weeknight meal. This recipe features tender, crispy chicken and flavorful garlic notes.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon Shaoxing wine (or dry sherry, or mirin)
- 1 teaspoon sesame oil
- 4 cups cooked, day-old rice (jasmine or basmati are great choices)
- 2 tablespoons neutral cooking oil (like canola, vegetable, or grapeseed), divided
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated or finely minced
- 1/2 cup chopped yellow onion
- 1 cup mixed frozen peas and carrots
- 2 large eggs, lightly beaten
- 2–3 tablespoons soy sauce (or tamari), to taste
- 1 tablespoon oyster sauce (optional, for added depth of flavor)
- 1 teaspoon sugar (optional, to balance flavors)
- 2–3 green onions, thinly sliced (white and green parts separated)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Marinate the chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, Shaoxing wine, and sesame oil. Mix well to coat. Let it marinate for at least 15 minutes.
- 2. Coat the chicken: Add the cornstarch to the marinated chicken. Toss until each piece is lightly and evenly coated.
- 3. Crisp the chicken: Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- 4. Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of neutral cooking oil over medium-high heat. Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for 30-60 seconds until fragrant.
- 5. Cook the eggs: Push aromatics to one side. Pour beaten eggs into the empty space, let cook briefly, then scramble gently until just cooked through. Break into pieces and mix with aromatics.
- 6. Add vegetables and rice: Add frozen peas and carrots, stir-fry for 1-2 minutes. Add day-old rice, breaking up clumps. Stir and toss for a couple of minutes to heat.
- 7. Season the fried rice: Add soy sauce, oyster sauce (if using), and sugar (if using). Stir well to distribute. Taste and adjust seasoning.
- 8. Add chicken and finish: Return crispy chicken to the skillet. Add green parts of green onions. Toss for 1-2 minutes to heat chicken through and wilt onions.
Notes
Store cooled fried rice in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet with a little oil over medium-high heat until hot.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 500-600 kcal
- Sugar: Approx. 5-10g
- Sodium: Varies based on soy sauce
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 3-5g
- Protein: Approx. 30-40g