Sticky Sweet Chili Chicken Fried Rice Recipe

Imagine a skillet that crackles with the aroma of caramelized chicken, sweet‑tart chili glaze, and fragrant rice—all in one pan. That’s the magic of Sticky Sweet Chili Chicken Fried Rice, a dish that brings the comfort of classic fried rice together with the bold, glossy finish of a sticky Asian glaze.

What sets this recipe apart is the balance of heat and sweetness: a blend of honey, sriracha, and soy creates a sauce that clings to every grain while the chicken stays juicy and tender. A splash of rice vinegar adds a bright edge that keeps the flavors from becoming cloying.

This crowd‑pleaser is perfect for busy weeknights, casual gatherings, or anytime you crave a fast, satisfying meal that feels a little special. Kids love the sweet‑spicy kick, and adults appreciate the depth of flavor.

The process is straightforward—marinate the chicken, stir‑fry the rice with veggies and egg, then finish everything together in a hot wok or large skillet. In under an hour you’ll have a restaurant‑quality plate that looks as good as it tastes.

Why You'll Love This Recipe

Ingredients

For this dish I rely on fresh, high‑quality components that each play a distinct role. The chicken provides a lean protein base, while day‑old jasmine rice gives the fried rice its signature slightly firm texture. A medley of crunchy vegetables adds color and bite, and the sauce—made from pantry staples—creates the glossy, sticky coating that defines the recipe.

Main Ingredients

• 2 boneless, skinless chicken breasts, cut into bite‑size cubes
• 3 cups cooked jasmine rice, preferably chilled
• 1 cup mixed vegetables (½ cup diced carrots, ½ cup peas, ½ cup diced red bell pepper)
• 2 large eggs, lightly beaten

Sauce/Marinade

• 3 tablespoons soy sauce (low‑sodium)
• 2 tablespoons honey
• 1 tablespoon sriracha (adjust for heat)
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Seasonings & Garnish

• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• ½ teaspoon freshly ground black pepper
• 2 green onions, sliced (for garnish)
• 1 tablespoon toasted sesame seeds (optional)

Each component works in harmony: the soy‑honey‑sriracha blend gives the dish its signature sticky sheen, while the rice vinegar lifts the sweetness with a subtle tang. Garlic and ginger form the aromatic backbone, and the cornstarch slurry ensures the sauce clings to every grain and chicken piece. The final garnish of green onion and sesame seeds adds a fresh crunch and visual pop.

Step-by-Step Instructions

Preparing the Ingredients

Begin by patting the chicken cubes dry with paper towels; moisture prevents a good sear. Toss the chicken with 1 tablespoon soy sauce, 1 tablespoon honey, and a pinch of black pepper, then set aside for 10 minutes. While the chicken marinates, whisk together the remaining sauce ingredients—soy sauce, honey, sriracha, rice vinegar, sesame oil, and cornstarch slurry—in a small bowl. Have the minced garlic, grated ginger, beaten eggs, and chopped vegetables ready to go.

Cooking the Chicken

1. Heat the wok. Place a large wok or skillet over medium‑high heat and add 1 tablespoon vegetable oil. When the oil shimmers, add the marinated chicken in a single layer. Let it sizzle undisturbed for 3–4 minutes until the underside is golden brown. Flip and cook another 3 minutes, ensuring the pieces are just cooked through. Remove the chicken to a plate and keep warm.
2. Deglaze briefly. Reduce the heat to medium and add a splash of water or broth to the pan, scraping up any browned bits with a wooden spoon. These fond pieces carry intense flavor that will later enrich the sauce.

Making the Fried Rice

1. Scramble the eggs. Push the deglazed liquid to the side, add a little more oil if needed, and pour in the beaten eggs. Stir gently until just set, then break the curds into bite‑size pieces. Transfer the eggs to the plate with the chicken.
2. Sauté the vegetables. Add the remaining tablespoon of oil, then toss in the carrots, peas, and red bell pepper. Stir‑fry for 2–3 minutes until they are crisp‑tender and bright. Sprinkle the garlic and ginger over the veggies and cook for another 30 seconds—watch closely to avoid burning.
3. Incorporate the rice. Add the chilled jasmine rice, breaking up any clumps with the back of your spatula. Stir constantly for 3–4 minutes so the rice heats evenly and begins to take on a light toasted hue. This step is crucial for achieving that classic fried‑rice texture.

Combining & Finishing

1. Return chicken and egg. Slide the cooked chicken and scrambled eggs back into the wok, mixing them gently with the rice and vegetables.
2. Add the sauce. Pour the prepared sweet‑chili sauce over the mixture. Toss everything together, allowing the sauce to coat each grain and piece of chicken. Cook for another 2 minutes; the cornstarch slurry will thicken the sauce, creating that coveted sticky sheen.
3. Finish and serve. Remove the wok from heat, sprinkle sliced green onions and toasted sesame seeds on top, and give a final quick stir. Serve immediately while the sauce is glossy and the rice is steaming hot.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

Brighten the glaze with a squeeze of fresh lime juice just before serving. Add a pinch of toasted crushed peanuts for extra texture, or stir in a handful of shredded cabbage for an additional crunch that absorbs the sauce beautifully.

Common Mistakes to Avoid

Avoid steaming the rice by adding too much oil or cooking over low heat; the rice will become soggy instead of fried. Also, don’t skip the cornstarch slurry—without it the sauce will stay thin and won’t cling properly.

Pro Tips

Variations

Ingredient Swaps

Substitute chicken with shrimp, thinly sliced pork, or firm tofu for a different protein profile. Swap peas for edamame, or use broccoli florets and snap peas for a greener bite. For a deeper umami note, replace half the soy sauce with a splash of fish sauce.

Dietary Adjustments

For gluten‑free diners, use tamari or a certified gluten‑free soy sauce. To keep it dairy‑free, simply omit the sesame oil if you have a dairy‑based version and replace it with extra‑virgin olive oil. Keto lovers can swap honey for a low‑carb sweetener and serve the dish over cauliflower rice instead of jasmine rice.

Serving Suggestions

Pair the fried rice with a simple cucumber‑sesame salad to balance the heat. A side of steamed dumplings or spring rolls adds an extra dimension. For a complete meal, serve alongside miso soup and a few pickled vegetables.

Storage Info

Leftover Storage

Let the fried rice cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days. For longer keeping, portion into freezer‑safe bags, squeeze out excess air, and freeze for up to 2 months. The sauce may thicken when cold; simply stir in a splash of water before reheating.

Reheating Instructions

Reheat in a skillet over medium heat, adding a teaspoon of oil and a splash of broth; stir‑fry for 4–5 minutes until hot and the sauce loosens. Alternatively, microwave in a covered bowl on medium power for 2 minutes, stirring halfway through, and finish with a drizzle of extra sauce if needed.

Frequently Asked Questions

This Sticky Sweet Chili Chicken Fried Rice brings together the comfort of classic fried rice with a bold, glossy glaze that’s impossible to resist. By following the detailed steps, using the right ingredients, and applying the pro tips, you’ll achieve restaurant‑quality results at home. Feel free to experiment with proteins, veggies, or heat levels—cooking is your canvas. Serve it hot, share it with loved ones, and enjoy every sticky, savory bite!