This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meat or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe! Now you can make this quintessential Chinese takeout dish right at home.

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Easy Egg Fried Rice

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• Author: Chef Emy

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Description

This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meal or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe!

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Ingredients

Scale 1x2x3x

• 2 cups day old white rice (preferably long grain)
• 2 large eggs (beaten)
• ½ small yellow onion (small dice)
• 2 tablespoons frozen peas and carrots (thawed (optional))
• 1 tablespoon Shaoxing rice wine (optional)
• 2 tablespoons soy sauce (light sodium)
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil (optional)
• 1 stalk green onion (just the green part sliced (optional for garnish))
• Toasted sesame seed (optional for garnish)
• oil (as needed for garnish)

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Instructions

1. Break apart the day old rice by rubbing the rice between your hands. Set aside until needed.*You can also place your day old rice in a gallon freezer bag, seal it, and rub the bag until the rice grains are separated.*
2. In a wok or large nonstick pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs. The eggs should sizzle and bubble immediate. Let the eggs cook for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
3. In the same wok or pan over medium to medium high heat, add a small amount of oil. When the oil is hot, add the onion, peas, and carrots. Stir fry briefly until the onion is fragrant and starts to turn translucent, about 15 to 30 seconds.
4. Add the rice and scrambled eggs to the wok, along with a drizzle of oil around the pan, about another tablespoon. Stir fry briefly until everything is well combined.
5. Drizzle the shaoxing cooking wine around the pan and stir fry everything for about 30 seconds until the rice is fragrant and the alcohol is cooked off. You'll know when you can't smell anymore alcohol.
6. Then, add the soy sauce and oyster sauce and stir fry for a few minutes, until the rice looks even in color and hot throughout.
7. Finish the fried rice by adding the sesame oil and sliced green onions. Toss briefly to combine.
8. Garnish with more green onion and some sesame seeds if you wish. Enjoy while hot!

Sweet & Sour Pineapple Chicken: The 30-Minute Weeknight Wonder

Why You’ll Love This Pineapple Chicken

Imagine a dish that transports your taste buds to a tropical paradise without ever leaving your kitchen. That’s the magic of this Pineapple Chicken recipe. We at The Kitchen Team believe that the best meals are those that balance vibrant flavor with simple preparation, and this recipe is a perfect example. It transforms humble pantry staples—like soy sauce, rice vinegar, and brown sugar—into an aromatic, glossy sauce that perfectly coats tender pieces of chicken and sweet, juicy pineapple chunks.

This isn’t just another stir-fry. It’s a symphony of sweet and sour, savory and fresh. The caramelized edges of the cornstarch-dusted chicken create a delightful texture that soaks up the bright, tangy sauce. Paired with crisp bell peppers, it’s a colorful, nutritious, and incredibly satisfying one-bowl meal that will brighten even the dreariest of weeknights. Plus, it’s naturally adaptable to be gluten-free, ensuring everyone at your table can enjoy this taste of sunshine.

What Makes This The Best Pineapple Chicken Recipe

You might be wondering what sets this pineapple chicken apart from the dozens of other versions online. The secret lies in our dual-layer flavor technique. First, we marinate the chicken in a touch of salt and Shaoxing wine, which begins the tenderizing process and adds a foundational depth of flavor. Second, and most crucially, we create a sauce built on pineapple juice, not just the chunks. This infuses the entire dish with a consistent, fruity sweetness that permeates every bite, rather than having pockets of flavor.

Furthermore, our method for cooking the chicken ensures it’s never soggy. By dusting the marinated pieces in cornstarch and pan-frying them in a single layer, we achieve a beautifully crispy, golden-brown exterior that stands up to the sauce. Many recipes skip this step, resulting in boiled or steamed-textured chicken. Our version guarantees that perfect contrast of crispy, saucy, and fresh in every forkful.

Ingredients & Substitutions

Gathering your ingredients is the first step to success. Here’s exactly what you’ll need, along with our tested substitutions to accommodate dietary needs or pantry shortages.

Step-by-Step Instructions

Follow these detailed steps for foolproof, restaurant-quality pineapple chicken every single time.

Step 1: Marinate the Chicken

In a medium bowl, combine the 1 lb of chopped chicken, 1/2 teaspoon salt, and 1 tablespoon of Shaoxing wine. Use your hands or a spoon to mix until every piece is coated. Set this aside to marinate while you prep the remaining ingredients. This 10-15 minute window is enough to allow the wine to penetrate and the salt to start tenderizing the meat.

Step 2: Prepare the Sauce

In a separate medium bowl, whisk together the 3/4 cup pineapple juice, 2 tablespoons light soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, and 1 tablespoon of cornstarch. Whisk vigorously until the sugar and cornstarch are completely dissolved and no lumps remain. This is your flavor powerhouse—set it aside within easy reach of the stove.

Step 3: Coat the Chicken

When you’re ready to cook, add the 1/3 cup of cornstarch to the bowl with the marinated chicken. Toss and fold the chicken pieces until they are completely and evenly coated. A light, dry, white coating should cover each piece.

Step 4: Pan-Fry to Crispy Perfection

Heat 4 tablespoons of peanut oil in a large nonstick or well-seasoned carbon steel skillet over medium-high heat. To test if the oil is ready, dip a corner of a chicken piece in; it should sizzle immediately. Shake the excess cornstarch off each piece of chicken and carefully place them in the hot oil, ensuring they are not overlapping. Cook undisturbed for about 2 minutes, or until the bottoms are a deep golden brown. Flip each piece and cook for another 1.5-2 minutes until browned and cooked through. Transfer the crispy chicken to a clean plate.

Step 5: Stir-Fry the Veggies & Pineapple

In the same skillet (there should be about 1 tablespoon of oil left), add the 1 cup of pineapple chunks and 1 bell pepper (cut into pieces). Stir-fry for 2-3 minutes until the pepper begins to soften and the pineapple caramelizes slightly. Add the 1 tablespoon of minced ginger and cook for another 30 seconds until incredibly fragrant.

Step 6: Create the Glaze & Combine

Give your prepared sauce a quick re-whisk (the cornstarch may have settled), then pour it into the center of the skillet with the pineapple and peppers. It will immediately begin to bubble and thicken. Stir constantly for about 1 minute until the sauce becomes a shiny, thick glaze. Add the cooked chicken back into the skillet. Toss everything together vigorously until every piece of chicken, pineapple, and pepper is gloriously coated in the sweet and sour sauce. Remove from heat immediately.

Serving Suggestions

This pineapple chicken is a complete meal when served over a bed of steamed jasmine rice, which soaks up the extra sauce beautifully. For a lower-carb option, try it with cauliflower rice or quinoa. To round out the meal, consider starting with a simple miso soup or serving it alongside a crisp cucumber salad with a sesame dressing. Garnish with sliced green onions or a sprinkle of sesame seeds for a final touch of color and flavor.

Storage & Reheating

Delicious Recipe Variations

This recipe is wonderfully adaptable. Here are some of our favorite twists:

• Spicy Pineapple Chicken: Add 1-2 teaspoons of sriracha or a few dried red chilies to the sauce, or garnish with sliced fresh jalapeños.
• Pineapple Shrimp or Tofu: Substitute the chicken with large shrimp (cook for less time) or extra-firm tofu (pressed and cubed).
• More Veggies: Add broccoli florets, snap peas, sliced carrots, or onions along with the bell pepper.
• Hawaiian Style: Add a couple of tablespoons of ketchup to the sauce for a more American-Chinese take, and serve with a side of fried rice.

Frequently Asked Questions

Can I use canned pineapple instead of fresh?

Absolutely! Canned pineapple chunks in juice are a fantastic, convenient option. Just be sure to drain them well and use the juice from the can for the sauce—it’s packed with flavor.

My sauce didn’t thicken. What went wrong?

The most common culprit is not whisking the cornstarch into the cold liquid thoroughly enough before adding it to the heat. Cornstarch must be fully dissolved to activate its thickening power. Also, ensure your sauce comes to a full bubble when you add it to the pan.

Can I make this pineapple chicken ahead of time?

You can prep the components ahead: chop the chicken and veggies, make the sauce, and store them separately in the fridge for up to 24 hours. For the best texture, coat and cook the chicken just before serving.

Is this recipe truly gluten-free?

It can be easily made gluten-free! Use dry sherry (verified GF) instead of Shaoxing wine, and substitute the light soy sauce with tamari or a certified gluten-free soy sauce alternative.

Can I bake the chicken instead of pan-frying?

Yes, for a lighter version. Toss the cornstarch-coated chicken in 1-2 tbsp of oil and spread on a parchment-lined baking sheet. Bake at 425°F for 15-20 minutes, flipping halfway, until crispy. Then proceed with the sauce and veggies in a skillet.

What’s the best cut of chicken to use?

We highly recommend boneless, skinless chicken thighs. They stay incredibly juicy and flavorful even if slightly overcooked. Chicken breast works but requires more careful timing to avoid dryness.

How can I make this dish less sweet?

Reduce the brown sugar to 1-2 teaspoons, or omit it entirely. You can also use low-sodium soy sauce to better control the overall salt-sweet balance.

What can I use if I don’t have rice vinegar?

Apple cider vinegar is the closest substitute. White wine vinegar or even a squeeze of fresh lemon juice mixed with a pinch of sugar can work in a pinch.

Loved This Recipe? Share the Sunshine!

If this Sweet & Sour Pineapple Chicken brightened your dinner table, please share it with friends and family! Pin the image below to your Pinterest boards to save it for later, and follow us on Pinterest @cookingwithemy for more easy, flavorful recipes.

Pineapple Chicken

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• 
  Author: Chef Emy

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Description

Colorful pantry staples come together to make this aromatic and flavorful pineapple chicken that has the perfect balance of sweet and sour to brighten your day! {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine. Use tamari to replace light soy sauce.

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Ingredients

Scale
1x2x3x

• 1 lb chicken thighs (or breast) (, cut into 1 (2.5 cm) pieces)
• 1/2 teaspoon salt
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 3/4 cup pineapple juice ((*Footnote 1))
• 2 tablespoons light soy sauce ((or soy sauce))
• 2 tablespoons rice vinegar
• 1 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/3 cup cornstarch
• 4 tablespoons peanut oil
• 1 cup pineapple slices (, cut into 1 (2.5 cm) chunks )
• 1 bell pepper (, cut into 1 (2.5 cm) pieces)
• 1 tablespoon minced ginger

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Instructions

1. Add the chicken, salt, and Shaoxing cooking wine in a medium-size bowl, mix well. Let marinate while preparing other ingredients.
2. Combine all the sauce ingredients in a medium-size bowl. Stir until the sugar is dissolved and set aside.
3. When youre ready to cook, add the cornstarch to the marinated chicken and toss it to coat it completely.
4. Heat the oil over medium-high heat in a large nonstick (or carbon steel) skillet until hot. Shake the excess cornstarch off the chicken and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Transfer the chicken to a big plate to let it cool.
5. Use a few layers of paper towel held in a pair of tongs to wipe the extra oil from the pan and leave only 1 tablespoon in it. If your pan doesnt have enough oil, add 1 tablespoon of oil. Heat the skillet over high heat and add the pineapples and peppers. Add the ginger on top of the veggies. Allow them to cook undisturbed for 1 to 2 minutes, until the pineapples caramelize and the peppers begin to blister. Stir a few times.
6. Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened.
7. Take the pan off the heat and add the chicken. Toss to coat the chicken with sauce.
8. Serve hot as a main with steamed rice.

This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meat or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe! Now you can make this quintessential Chinese takeout dish right at home.

Print

Easy Egg Fried Rice

---

• Author: Chef Emy

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Description

This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meal or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe!

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Ingredients

Scale 1x2x3x

• 2 cups day old white rice (preferably long grain)
• 2 large eggs (beaten)
• ½ small yellow onion (small dice)
• 2 tablespoons frozen peas and carrots (thawed (optional))
• 1 tablespoon Shaoxing rice wine (optional)
• 2 tablespoons soy sauce (light sodium)
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil (optional)
• 1 stalk green onion (just the green part sliced (optional for garnish))
• Toasted sesame seed (optional for garnish)
• oil (as needed for garnish)

---

Instructions

1. Break apart the day old rice by rubbing the rice between your hands. Set aside until needed.*You can also place your day old rice in a gallon freezer bag, seal it, and rub the bag until the rice grains are separated.*
2. In a wok or large nonstick pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs. The eggs should sizzle and bubble immediate. Let the eggs cook for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
3. In the same wok or pan over medium to medium high heat, add a small amount of oil. When the oil is hot, add the onion, peas, and carrots. Stir fry briefly until the onion is fragrant and starts to turn translucent, about 15 to 30 seconds.
4. Add the rice and scrambled eggs to the wok, along with a drizzle of oil around the pan, about another tablespoon. Stir fry briefly until everything is well combined.
5. Drizzle the shaoxing cooking wine around the pan and stir fry everything for about 30 seconds until the rice is fragrant and the alcohol is cooked off. You'll know when you can't smell anymore alcohol.
6. Then, add the soy sauce and oyster sauce and stir fry for a few minutes, until the rice looks even in color and hot throughout.
7. Finish the fried rice by adding the sesame oil and sliced green onions. Toss briefly to combine.
8. Garnish with more green onion and some sesame seeds if you wish. Enjoy while hot!

Sweet & Sour Showstopper: The Ultimate Pineapple Chicken Recipe for Busy Weeknights

Pineapple Chicken

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• 
  Author: Chef Emy

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Description

Colorful pantry staples come together to make this aromatic and flavorful pineapple chicken that has the perfect balance of sweet and sour to brighten your day! {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine. Use tamari to replace light soy sauce.

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Ingredients

Scale
1x2x3x

• 1 lb chicken thighs (or breast) (, cut into 1 (2.5 cm) pieces)
• 1/2 teaspoon salt
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 3/4 cup pineapple juice ((*Footnote 1))
• 2 tablespoons light soy sauce ((or soy sauce))
• 2 tablespoons rice vinegar
• 1 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/3 cup cornstarch
• 4 tablespoons peanut oil
• 1 cup pineapple slices (, cut into 1 (2.5 cm) chunks )
• 1 bell pepper (, cut into 1 (2.5 cm) pieces)
• 1 tablespoon minced ginger

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Instructions

1. Add the chicken, salt, and Shaoxing cooking wine in a medium-size bowl, mix well. Let marinate while preparing other ingredients.
2. Combine all the sauce ingredients in a medium-size bowl. Stir until the sugar is dissolved and set aside.
3. When youre ready to cook, add the cornstarch to the marinated chicken and toss it to coat it completely.
4. Heat the oil over medium-high heat in a large nonstick (or carbon steel) skillet until hot. Shake the excess cornstarch off the chicken and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Transfer the chicken to a big plate to let it cool.
5. Use a few layers of paper towel held in a pair of tongs to wipe the extra oil from the pan and leave only 1 tablespoon in it. If your pan doesnt have enough oil, add 1 tablespoon of oil. Heat the skillet over high heat and add the pineapples and peppers. Add the ginger on top of the veggies. Allow them to cook undisturbed for 1 to 2 minutes, until the pineapples caramelize and the peppers begin to blister. Stir a few times.
6. Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened.
7. Take the pan off the heat and add the chicken. Toss to coat the chicken with sauce.
8. Serve hot as a main with steamed rice.

This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meat or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe! Now you can make this quintessential Chinese takeout dish right at home.

Print

Easy Egg Fried Rice

---

• Author: Chef Emy

Print Recipe

Pin Recipe

Description

This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meal or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe!

---

Ingredients

Scale 1x2x3x

• 2 cups day old white rice (preferably long grain)
• 2 large eggs (beaten)
• ½ small yellow onion (small dice)
• 2 tablespoons frozen peas and carrots (thawed (optional))
• 1 tablespoon Shaoxing rice wine (optional)
• 2 tablespoons soy sauce (light sodium)
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil (optional)
• 1 stalk green onion (just the green part sliced (optional for garnish))
• Toasted sesame seed (optional for garnish)
• oil (as needed for garnish)

---

Instructions

1. Break apart the day old rice by rubbing the rice between your hands. Set aside until needed.*You can also place your day old rice in a gallon freezer bag, seal it, and rub the bag until the rice grains are separated.*
2. In a wok or large nonstick pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs. The eggs should sizzle and bubble immediate. Let the eggs cook for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
3. In the same wok or pan over medium to medium high heat, add a small amount of oil. When the oil is hot, add the onion, peas, and carrots. Stir fry briefly until the onion is fragrant and starts to turn translucent, about 15 to 30 seconds.
4. Add the rice and scrambled eggs to the wok, along with a drizzle of oil around the pan, about another tablespoon. Stir fry briefly until everything is well combined.
5. Drizzle the shaoxing cooking wine around the pan and stir fry everything for about 30 seconds until the rice is fragrant and the alcohol is cooked off. You'll know when you can't smell anymore alcohol.
6. Then, add the soy sauce and oyster sauce and stir fry for a few minutes, until the rice looks even in color and hot throughout.
7. Finish the fried rice by adding the sesame oil and sliced green onions. Toss briefly to combine.
8. Garnish with more green onion and some sesame seeds if you wish. Enjoy while hot!

Sticky Chicken Rice Bowls Recipe: Your New Weeknight Hero Meal

If you’re searching for a dinner that’s explosively flavorful, incredibly easy to make, and will have everyone asking for seconds, you’ve just found it. Our Sticky Chicken Rice Bowls recipe is more than just a meal—it’s a perfect harmony of savory, sweet, and spicy flavors piled high over fluffy rice. This is the ultimate “cheff” recipe designed for real home cooks.

Why You’ll Love These Sticky Chicken Rice Bowls

Let’s be honest: weeknight dinners can be a chore. The struggle between wanting something delicious and not having hours to spend in the kitchen is real. That’s exactly why we created this Sticky Chicken Rice Bowls recipe. It’s the answer to your dinner dilemmas, combining the takeout-style satisfaction of a sticky, glossy sauce with the wholesome goodness of a homemade meal.

Imagine tender, spice-rubbed chicken bites, caramelized in a hot air fryer (or skillet), then tossed in a luxurious sauce made from soy sauce, honey, garlic, and a kick of sriracha. This sauce isn’t just a coating; it’s a transformative glaze that seeps into every nook of the chicken and the bed of steaming rice below. Topped with crisp-tender broccoli, a drizzle of creamy spicy mayo, and a sprinkle of sesame seeds, each bowl is a complete, balanced, and utterly addictive experience.

This recipe is engineered for efficiency and maximum flavor. We’ve streamlined the process so you can get a restaurant-quality meal on the table in under an hour, with minimal cleanup. It’s a family-friendly crowd-pleaser that also feels special enough for casual entertaining. Whether you’re cooking for one, two, or a hungry family, these bowls are scalable, customizable, and guaranteed to become a regular in your dinner rotation.

What Makes This The Best Sticky Chicken Rice Bowls Recipe

You might find other “sticky chicken” recipes online, but ours stands apart. We’ve refined this formula through rigorous testing to achieve the perfect balance of flavor, texture, and practicality. Here’s what sets our recipe apart:

The Flavor-Layering Technique: We don’t just sauce the chicken at the end. We start by seasoning the chicken with a robust dry rub of smoked paprika, chili powder, onion powder, and oregano. This creates a flavorful crust that stands up to the powerful sauce. The sauce itself is a masterful blend of umami (soy sauce), sweetness (honey), tang (rice vinegar), heat (sriracha), and aromatic depth (garlic, ginger, sesame oil). Each component has a purpose.

The Air Fryer Advantage: Using an air fryer at 400°F is a game-changer. It quickly cooks the chicken to juicy perfection while creating those slightly crispy, caramelized edges that are ideal for grabbing onto the sticky sauce. No air fryer? No problem—we provide perfect stovetop instructions too.

The Perfect Sauce Consistency: The key to a truly “sticky” sauce is the slurry. We use arrowroot powder (or cornstarch) to create a glossy, clingy sauce that thickens beautifully without becoming gummy or breaking. It coats every grain of rice and every piece of chicken perfectly.

Built-in Balance: This isn’t just a bowl of saucy meat. The fresh, steamed broccoli adds a crucial pop of color, texture, and nutrition. The spicy mayo drizzle adds a cooling, creamy contrast that cuts through the richness. The sesame seeds offer a final nutty crunch. Every element is intentional.

Ingredients & Substitutions

Gathering your ingredients is the first step to success. Here’s exactly what you need, along with smart swaps for dietary needs or pantry shortages.

Step-by-Step Instructions

Follow these detailed steps for flawless Sticky Chicken Rice Bowls every single time.

Step 1: Prep Your Base Components

Cook the Rice: Begin by cooking your 2 cups of rice according to the package directions. We recommend using the absorption method for the fluffiest results. Once cooked, fluff with a fork, cover, and keep warm.

Steam the Broccoli: While the rice cooks, steam your broccoli florets. You can do this in a steamer basket over simmering water for 5-7 minutes, or in the microwave with a splash of water in a covered bowl for 3-4 minutes. You want it bright green and fork-tender, but still with a slight crunch. Set aside.

Step 2: Season and Cook the Chicken

Prep the Chicken: Pat the chicken breasts completely dry with paper towels. This is crucial for getting a good sear or air fry. Cut them into uniform, bite-sized pieces (about 1-inch cubes).

Make the Spice Rub: In a large bowl, combine 1 tsp salt, 1/2 tsp pepper, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp onion powder, and 1 tsp oregano.

Coat the Chicken: Add the chicken pieces and 2 tbsp of olive oil to the bowl with the spices. Toss vigorously until every piece is evenly coated.

Air Fryer Method (Preferred): Preheat your air fryer to 400°F (200°C). Arrange the chicken in a single layer in the basket, ensuring space between pieces for proper air circulation. Cook for 10-12 minutes, shaking the basket halfway through, until the chicken is golden brown and has reached an internal temperature of 165°F.

Stovetop Method: Heat a large skillet or wok over medium-high heat. Add 1 tbsp of oil. Cook the chicken in batches to avoid overcrowding, for 5-7 minutes per batch, until browned and cooked through. Transfer to a plate.

Step 3: Create the Legendary Sticky Sauce

This is where the magic happens. While the chicken cooks, prepare your sauce.

Combine Liquids: In a medium saucepan, combine 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, the minced garlic, 2 tbsp sriracha, 2 tsp sesame oil, and 1 tsp ground ginger. Whisk well.

Make the Slurry: In a small separate bowl, whisk 2 tsp of arrowroot powder or cornstarch with 2 tbsp of cold water until completely smooth and lump-free.

Cook and Thicken: Bring the sauce mixture to a boil over medium-high heat, stirring occasionally. Once boiling, give the slurry another quick stir and slowly pour it into the sauce while whisking constantly. The sauce will begin to thicken almost immediately. Let it boil gently for 4-5 minutes, whisking often, until it has reduced to a thick, glossy, syrup-like consistency that will coat the back of a spoon. Remove from heat.

Step 4: Assemble Your Bowls

Combine Chicken & Sauce: If you used a skillet, you can add the cooked chicken directly back into it. Pour the thickened sticky sauce over the cooked chicken. Toss over low heat for a minute until every piece is beautifully glazed and lacquered.

Make the Spicy Mayo: In a small bowl, mix 1/2 cup mayonnaise with 1 tbsp sriracha. Add water, 1 tablespoon at a time, until it reaches a thin, drizzle-able consistency.

Build the Bowls: Divide the warm, fluffy rice among four bowls. Top each with a portion of steamed broccoli and a generous scoop of the sticky glazed chicken. Drizzle generously with the spicy mayo. Finish with a sprinkle of sesame seeds.

Serving Suggestions & Pairings

These bowls are a complete meal, but you can easily build a fuller spread. For a light starter, try a simple cucumber salad with a rice vinegar dressing or a miso soup. If you want to add more vegetable sides, quick-pickled radishes or carrots or a simple edamame salad would be fantastic. For drinks, a crisp lager, dry riesling, or even a glass of iced green tea complements the sweet and spicy flavors perfectly.

Storage & Reheating Instructions

Storage: Store components separately for best results. Place cooled rice, broccoli, and sauced chicken in airtight containers in the refrigerator for up to 3-4 days. Store spicy mayo in its own container.

Reheating: Reheat the rice, broccoli, and chicken together in the microwave in 60-second intervals, stirring in between, until hot. You may want to add a tiny splash of water to the rice to prevent dryness. The sauce will re-liquify as it heats. Drizzle with fresh spicy mayo and toppings after reheating.

Freezing: We do not recommend freezing the assembled bowls, as the texture of the sauce and vegetables can suffer. The cooked, unsauced chicken can be frozen for up to 2 months. Thaw in the fridge overnight and make a fresh batch of sauce when ready to serve.

Creative Recipe Variations

The beauty of this recipe is its adaptability. Don’t be afraid to make it your own!

• Korean-Inspired: Replace the sauce ingredients with 1/2 cup gochujang, 1/4 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, and 1 tbsp minced ginger. Top with kimchi.
• Teriyaki Twist: Use pineapple juice in place of some of the rice vinegar in the sauce and add a handful of diced fresh pineapple to the bowls.
• Spicy Peanut: Add 2-3 tbsp of creamy peanut butter to the sticky sauce and use lime juice instead of rice vinegar. Top with crushed peanuts.
• Grain-Free/Paleo: Serve over cauliflower rice and use coconut aminos instead of soy sauce.

Frequently Asked Questions

Sticky Chicken Rice Bowls Recipe

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• 
  Author: Chef Emy

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Description

Sticky Chicken Rice Bowls are a delicious and easy-to-make meal that combines tender chicken with a savory-sweet glaze, served over a bed of fluffy rice. Perfect for a weeknight dinner or a quick lunch, this dish is sure to become a family favorite. Lets dive into the details of creating this mouthwatering meal.

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Ingredients

Scale
1x2x3x

• 2 cup uncooked rice
• 2 small heads broccoli, chopped
• 3 large chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp oregano
• Sticky Sauce
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 3 cloves garlic, minced
• 2 tbsp sriracha
• 2 tsp sesame oil
• 1 tsp ground ginger
• 2 tsp arrowroot powder mixed with 2 tbsp water to make a slurry (sub cornstarch)
• Spicy mayo
• 1/2 cup mayo
• 1 tbsp sriracha
• 23 tbsp water
• sesame seeds for topping

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Instructions

1. Cook rice according to package.
2. Steam broccoli in microwave or on stove top until fork tender. Set aside.
3. Cut chicken up into small bitesized pieces.
4. Toss chicken with oil and all spices. Lay flat in air fryer and cook in preheated air fryer at 400F to 12 minutes or until chicken is 160F internally.
5. While chicken is cooking, add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a sauce pot. Bring to a boil. Once boiling, add arrowroot slurry. Let boil 4-5 minutes or until sauce has thickened greatly.
6. Prepare bowls by layering rice, broccoli, chicken, and covering in sauce. Mix together spicy mayo ingredients and drizzle on top. Top with sesame seeds.

This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meat or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe! Now you can make this quintessential Chinese takeout dish right at home.

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Easy Egg Fried Rice

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• Author: Chef Emy

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Description

This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meal or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe!

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Ingredients

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• 2 cups day old white rice (preferably long grain)
• 2 large eggs (beaten)
• ½ small yellow onion (small dice)
• 2 tablespoons frozen peas and carrots (thawed (optional))
• 1 tablespoon Shaoxing rice wine (optional)
• 2 tablespoons soy sauce (light sodium)
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil (optional)
• 1 stalk green onion (just the green part sliced (optional for garnish))
• Toasted sesame seed (optional for garnish)
• oil (as needed for garnish)

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Instructions

1. Break apart the day old rice by rubbing the rice between your hands. Set aside until needed.*You can also place your day old rice in a gallon freezer bag, seal it, and rub the bag until the rice grains are separated.*
2. In a wok or large nonstick pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs. The eggs should sizzle and bubble immediate. Let the eggs cook for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
3. In the same wok or pan over medium to medium high heat, add a small amount of oil. When the oil is hot, add the onion, peas, and carrots. Stir fry briefly until the onion is fragrant and starts to turn translucent, about 15 to 30 seconds.
4. Add the rice and scrambled eggs to the wok, along with a drizzle of oil around the pan, about another tablespoon. Stir fry briefly until everything is well combined.
5. Drizzle the shaoxing cooking wine around the pan and stir fry everything for about 30 seconds until the rice is fragrant and the alcohol is cooked off. You'll know when you can't smell anymore alcohol.
6. Then, add the soy sauce and oyster sauce and stir fry for a few minutes, until the rice looks even in color and hot throughout.
7. Finish the fried rice by adding the sesame oil and sliced green onions. Toss briefly to combine.
8. Garnish with more green onion and some sesame seeds if you wish. Enjoy while hot!