My Sticky Soy Chicken & Egg Fried Rice Recipe

I'm so used to posting baking recipes now as you might have seen over the last few weeks, it feels like I've pretty much not stopped but it's been quite a while since I last shared a meal idea. I think my last was a Winter Shepherd's Pie which I still highly recommend given it's still pretty chilly outside and it's sure to warm you up! Recently though I made a Chinese style sticky soy chicken with homemade egg fried rice and it was genuinely one of the best meals I've made in a long time. I've gone back to the same old meals over Winter but I kind of came up with this one on a whim and both George and I absolutely devoured it, so I felt I had to share the recipe.

Ingredients: for 2 people

2 chicken breasts

2 garlic cloves

60ml of soy sauce

1 tbsp of honey

1 boil in the bag rice (or however much rice you'd usually make for 2 people)

2 eggs

A handful of frozen peas

Method: Sticky Soy Chicken

1. Pre-heat your oven to 200 degrees (180 fan) and line a baking tray with foil

2. Place your chicken breasts on the foil and sprinkle with salt and pepper

3. Bake in the oven for 30-40 minutes (usually depends on the size of the chicken breasts), then shred with two forks

4. Add the shredded chicken to a frying pan and add two crushed garlic cloves

5. Fry for a few minutes before adding in around 60ml of soy sauce and 1 tbsp of honey

6. Keep on a medium heat for 5 minutes while the sauce thickens up slightly and coats the chicken

Method: Egg Fried Rice

1. Boil your rice according to the packet instructions then leave to cool completely in a saucepan

2. While your rice is cooling, scramble two eggs in a frying pan and set aside

3. Once your rice has cooled, add to a frying pan along with a handful of peas and splash of soy sauce

4. Keep stirring whilst on a high heat, ensuring the rice is completely cooked through

5. Add your scrambled egg into the rice and give it one final stir

6. Split evenly between two bowls then top with your sticky soy chicken!

This was just all kinds of delicious and I can see it being a regular addition to our meal plans. You could easily swap out the chicken for Quorn instead and you could pack the rice full of extra veggies if you wish. It's a great fakeaway for nights when you fancy something a bit more indulgent but don't want to splash out on a takeaway.

Recipes - Slow cooker potato & chickpea curry // Hasselback fajita chicken // Crispy parma ham mac & cheese

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