Instructions
Step 1 Coat the chicken pieces in cornstarch, then dip into the beaten eggs until fully coated.
Step 2 Heat 2 tablespoons of oil in a pan over medium-high heat and fry the chicken until golden brown and crispy. Remove and set aside.
Step 3 In a bowl, whisk together soy sauce, honey, brown sugar, ketchup, rice vinegar, garlic, and ginger to create the sticky sesame sauce.
Step 4 In the same pan, pour in the sauce and simmer for 2–3 minutes until thickened.
Step 5 Add the fried chicken to the sauce and toss until evenly coated. Sprinkle with sesame seeds.
Step 6 In a wok or large pan, heat remaining oil and sauté diced onion until softened.
Step 7 Push onions to the side and scramble the lightly beaten eggs until just cooked.
Step 8 Add mixed vegetables and cooked rice, stirring well to combine and break up clumps.
Step 9 Season with salt, pepper, and a drizzle of sesame oil, then stir in green onions.
Step 10 Serve the sticky sesame chicken alongside the fried rice and enjoy.
Storage and Reheating Tips
Store in airtight meal prep containers in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water to keep rice moist.
Microwave in short intervals, stirring halfway through for even heating.
For best texture, store chicken and rice separately when possible.
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