Instructions
Step 1 Prepare the fried rice by heating oil in a skillet, scrambling eggs, then adding rice, peas, carrots, and soy sauce. Cook until heated through.
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Step 2 In another pan, sauté green beans and bell peppers until tender-crisp, then set aside.
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Step 3 Coat the chicken pieces in flour, then egg, then cornstarch mixed with salt and pepper.
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Step 4 Heat oil in a pan and fry the chicken until golden and crispy. Remove and set aside.
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Step 5 In a saucepan, combine sweet chili sauce, soy sauce, honey, garlic, and ginger. Bring to a simmer.
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Step 6 Stir in the cornstarch slurry and cook until the sauce thickens.
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Step 7 Toss the fried chicken in the sauce until evenly coated.
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Step 8 Combine the chicken with the sautéed vegetables.
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Step 9 Serve alongside fried rice and enjoy warm.
Storage and Reheating Tips
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in an oven or air fryer to keep it crispy, and warm the rice and vegetables in the microwave or skillet. Avoid overcooking during reheating to maintain texture.
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