Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

For the Chicken

• 500 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika

Honey BBQ Sauce

• ⅓ cup BBQ sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp minced garlic
• ½ tsp black pepper

Fried Rice

• 4 cups cooked cold jasmine rice
• 2 tbsp vegetable oil
• 2 carrots, diced
• 1 cup frozen peas
• 2 eggs, beaten
• 3 green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Salt and pepper, to taste

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Instructions

1. Cook the Chicken

Season the chicken with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and cook until golden and fully cooked, about 7–8 minutes.

2. Make the Sauce

Mix the BBQ sauce, honey, soy sauce, Worcestershire sauce, garlic, and black pepper. Pour over the cooked chicken and cook for another 2–3 minutes until the sauce becomes thick and glossy.

3. Prepare the Fried Rice

Heat vegetable oil in a large skillet or wok. Scramble the eggs and set aside.

Add the carrots and cook for 3 minutes. Stir in the peas and cook for another minute.

Add the cold rice, soy sauce, sesame oil, and scrambled eggs. Stir-fry for 4–5 minutes until heated through.

Mix in the green onions.

4. Assemble

Serve the fried rice in bowls and top generously with the sticky Honey BBQ chicken. Garnish with extra green onions or sesame seeds if desired.

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Tips

• Day-old rice creates the best fried rice texture.
• Chicken thighs stay extra juicy and flavorful.
• Add broccoli, corn, or bell peppers for more vegetables.
• For a spicy version, stir 1 teaspoon of sriracha into the Honey BBQ sauce.