Sticky Bourbon Chicken with Fried Rice

Instructions
Step 1 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.
Step 2 Add chicken pieces and cook until browned and fully cooked.
Step 3 Add garlic and ginger, sautéing until fragrant.
Step 4 Stir in soy sauce, brown sugar, ketchup, apple cider vinegar, and honey.
Step 5 Bring to a simmer, then add cornstarch mixed with water to thicken the sauce.
Step 6 Cook until the sauce becomes thick, glossy, and coats the chicken well.
Step 7 In a separate pan, heat remaining oil and scramble the eggs until fully cooked.
Step 8 Add peas and carrots and cook for 2–3 minutes.
Step 9 Add cooked rice, breaking up clumps, and stir well.
Step 10 Mix in sesame oil and green onions, cooking until heated through.
Step 11 Serve sticky bourbon chicken alongside or over the fried rice.

Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Microwave in short intervals, stirring between each, until evenly heated.
Avoid overcooking during reheating to maintain the chicken’s tenderness and sauce texture.