Sweet, savory, and perfectly balanced — Honey Garlic Chicken Fried Rice takes your favorite takeout classic to new heights. Featuring tender bites of chicken tossed with vegetables, rice, and a fragrant honey-garlic-soy glaze, this dish is quick, flavorful, and ideal for busy weeknights or freezer-friendly meal prep.
Why You’ll Love This Recipe
Ready in under 30 minutes — perfect for weeknight dinners
Packed with rich umami, sweetness, and a hint of tang
Uses simple pantry staples like soy sauce, honey, and sesame oil
Great for meal prep and freezes beautifully
Versatile — easily made gluten-free, vegetarian, or lower-carb
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Honey Garlic Sauce:
4 cloves garlic, chopped
2 tablespoons low-sodium soy sauce (or Tamari for a gluten-free version)
1 tablespoon honey
2 teaspoons rice vinegar
2 teaspoons toasted sesame oil
For the Fried Rice:
1 pound boneless, skinless chicken breast, chopped into bite-sized pieces
2½ cups cooked rice (preferably day-old short-grain or jasmine rice)
2 teaspoons fresh lime juice (add more or less to taste)
Optional for Serving:
Lime wedges
Hot sauce such as Sriracha or Gochujang
Directions
Prepare the Sauce:
In a small bowl, combine garlic, soy sauce, honey, rice vinegar, and toasted sesame oil. Set aside.
Cook the Chicken:
Season the chicken with salt and black pepper. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and sauté until almost cooked through, about 5–6 minutes.
Add Sauce to Chicken:
Pour in half of the prepared honey garlic sauce (about 2 tablespoons) and stir until the chicken is fully coated and caramelized. Remove the chicken from the wok and set aside.
Cook the Vegetables:
Return the wok to medium-high heat and add the remaining tablespoon of oil. Add the diced shallot and frozen peas and carrots. Stir-fry for 3–4 minutes, until the shallot softens and vegetables are warmed through.
Combine with Sauce and Rice:
Pour the remaining sauce over the vegetables, scraping up any browned bits from the bottom of the wok. Add the cooked rice, breaking up any clumps, and stir-fry until the rice absorbs all the sauce and becomes evenly coated.
Add Chicken and Finish:
Return the chicken to the wok and toss everything together. Squeeze fresh lime juice over the top, stir well, and serve immediately.
Servings and Timing
Servings: 4 servings (about 1½ cups each)
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Variations
Gluten-Free: Substitute Tamari for soy sauce and ensure all other ingredients are gluten-free.
Vegetarian: Replace chicken with cubed tofu or top the fried rice with a fried egg.
Low-Calorie: Use cauliflower rice instead of traditional rice.
Different Vegetables: Swap in any frozen vegetable mix or use chopped fresh vegetables such as bell peppers, broccoli, or zucchini.
Extra Flavor: Add a drizzle of chili oil or a sprinkle of sesame seeds before serving.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Transfer cooled fried rice to a freezer-safe bag, press out excess air, and freeze for up to 6 months.
Reheating (Microwave): Defrost in the fridge overnight, then microwave until heated through, stirring occasionally.
Reheating (Wok/Skillet): Heat 1 tablespoon of oil in a wok, add the rice, and stir-fry until hot. Squeeze a bit of lime juice over before serving.
FAQs
What type of rice works best for fried rice?
Day-old rice that’s been refrigerated works best because it’s drier and doesn’t become mushy during cooking.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and stay juicy during stir-frying.
Can I use fresh vegetables instead of frozen?
Absolutely. Finely chop fresh vegetables and cook them a few minutes longer to soften.
Is this dish freezer-friendly?
Yes. Honey Garlic Chicken Fried Rice freezes beautifully for up to 6 months. Defrost overnight before reheating.
How do I keep fried rice from becoming soggy?
Use cold, day-old rice and a hot wok or skillet to ensure the grains fry rather than steam.
What can I serve with this dish?
It pairs perfectly with spring rolls, dumplings, or a fresh cucumber salad.
Can I make this spicy?
Yes, add crushed red pepper flakes or drizzle Sriracha while cooking for a kick.
How do I make it vegetarian?
Replace chicken with tofu or simply skip the protein and top the fried rice with a fried egg.
What oil is best for stir-frying?
High smoke point oils like avocado, grapeseed, or vegetable oil work best for stir-frying.
Can I prepare the sauce ahead of time?
Yes, the honey garlic sauce can be mixed up to 3 days ahead and stored in the refrigerator.
Conclusion
Honey Garlic Chicken Fried Rice is the ultimate quick, flavorful, and satisfying meal. With its perfect balance of sweet and savory flavors, crisp vegetables, and tender chicken, it delivers all the comfort of takeout right from your kitchen. Enjoy it fresh, freeze it for later, or share it with someone who could use a homemade, heartwarming dish.
Honey Garlic Chicken Fried Rice is a quick and flavorful dish combining tender chicken, crisp vegetables, and rice tossed in a sweet and savory honey-garlic-soy glaze. Perfect for busy weeknights or meal prep, it’s a satisfying, one-pan meal that’s freezer-friendly and customizable.
2½ cups cooked day-old rice (short-grain or jasmine)
2 teaspoons fresh lime juice
Lime wedges and hot sauce (optional, for serving)
Instructions
In a small bowl, combine garlic, soy sauce, honey, rice vinegar, and sesame oil. Set aside.
Season chicken with salt and pepper. Heat 1 tablespoon oil in a wok over medium-high heat and cook chicken for 5–6 minutes until nearly cooked.
Add half the honey garlic sauce to the chicken and stir until coated and caramelized. Remove chicken from wok and set aside.
In the same wok, heat remaining 1 tablespoon oil. Add diced shallot and frozen vegetables. Cook for 3–4 minutes until softened.
Pour in remaining sauce, stir to deglaze pan, then add cooked rice. Break up clumps and mix until rice is evenly coated.
Return chicken to the wok, toss everything together, and finish with a squeeze of fresh lime juice. Serve hot with lime wedges and hot sauce if desired.
Notes
Day-old rice is best to avoid sogginess.
Chicken thighs can be used for a juicier option.
Substitute tofu or a fried egg for a vegetarian version.
The sauce can be made up to 3 days ahead and stored refrigerated.
Garnish with chili oil or sesame seeds for extra flavor.
