Sticky Chinese Chicken and Fried Rice #SRC

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Oh my goodness has my kitchen been crazy the past few weeks! I’m not complaining. My family definitely isn’t complaining. We’ve had a lot of food in the refrigerator to last quite awhile from so many recent creations.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

What I loved about this month’s The Secret Recipe Club, was the blogger I was assigned to-I’m assuming her name is Maxcie, is just as food obsessed as myself. Except of course, she has the beauty of Brussels to inspire her. And a whole lot of fancy restaurants.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Maxcie blogs on Why I Am Not Skinny and after galking over various recipes of savory and sweet like White Chocolate Berry Cheesecake, I decided for an extremely versatile dish and used two of her recipes for one fantastic meal that my family really loved.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

I opted for sweet and juicy Sticky Chinese Drumsticks and a family favorite Egg Fried Rice. My kids are not huge fans of peas, so the only switch I did was using finely shredded cabbage in place of the peas, and increasing the recipe size. Oh, and I added some garlic and ginger. It blended in with the rice perfectly. And I served the chicken with a bit of hoison sauce and hot Chinese mustard on the side. Delish!

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Sticky Chinese Chicken and Fried Rice
Ingredients:
Sticky Chinese Chicken
3 lbs chicken leg quarters or drumsticks
1 cup low sodium soy sauce
4 Tb honey
6 cloves pressed garlic
1 tsp minced ginger
Egg Fried Rice
3 cups cooked rice
2 Tb canola oil
1/2 large onion, diced
2 cloves pressed garlic
1 1/2 cups shredded cabbage
2 large carrots, diced
4-5 Tb low sodium soy sauce
4 eggs, beaten
dash ginger powder
salt and pepper to taste

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Directions:

Begin by mixing the chicken marinade ingredients and placing in a ziplock bag with the chicken. Marinate at least three hours to twelve hours, turning the bag occasionally.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Bake in a preheated oven at 375F for 50-60 minutes, until juices run clear an no longer pink. Turn halfway through baking, as pictured below.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

For the rice, heat the canola oil in a large skillet over medium heat. Add the onions and garlic and saute until tender. Add the carrots and saute 4 minutes more. Add the cold cooked rice and heat through. Stir in the cabbage and cook 2 minutes more. Make a well in the center of the skillet, adding more oil if needed, and pour in the beaten egg.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Scramble the eggs, then fold into the rice. Add the soy sauce and ginger and cook until slightly browned.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Serve the hot fried rice alongside the sticky chicken with desired condiments.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Check out more Secret Recipe posts below the recipe!

Sticky Chinese Chicken and Fried Rice

Prep Time: 3 hours, 15 minutes

Cook Time: 1 hour

Total Time: 4 hours, 15 minutes

Number of servings: 6

Per Serving 78 calories

Fat 4 g

Carbs 5 g

Protein 5 g

60

Sticky Chinese Chicken and Fried Rice

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Sticky Chinese Chicken

  • 3 lbs chicken leg quarters or drumsticks
  • 1 cup low sodium soy sauce
  • 4 Tb honey
  • 6 cloves pressed garlic
  • 1 tsp minced ginger
  • For the Egg Fried Rice

  • 3 cups cooked rice
  • 2 Tb canola oil
  • 1/2 large onion, diced
  • 2 cloves pressed garlic
  • 1 1/2 cups shredded cabbage
  • 2 large carrots, diced
  • 4-5 Tb low sodium soy sauce
  • 4 eggs, beaten
  • dash ginger powder
  • salt and pepper to taste

Instructions

  1. Begin by mixing the chicken marinade ingredients and placing in a ziplock bag with the chicken. Marinate at least three hours to twelve hours, turning the bag occasionally.
  2. Bake in a preheated oven at 375F for 50-60 minutes, until juices run clear an no longer pink. Turn halfway through baking, as pictured below.
  3. For the rice, heat the canola oil in a large skillet over medium heat. Add the onions and garlic and saute until tender. Add the carrots and saute 4 minutes more. Add the cold cooked rice and heat through. Stir in the cabbage and cook 2 minutes more. Make a well in the center of the skillet, adding more oil if needed, and pour in the beaten egg.
  4. Scramble the eggs, then fold into the rice. Add the soy sauce and ginger and cook until slightly browned. Serve the hot fried rice alongside the sticky chicken with desired condiments.

Notes

For gluten allergies, use gluten free soy sauce.

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Comments

  1. Kelly@WildfloursKitchen.com says

    Wow does that sound delicious! Not only that, but your photo is drop dead GORGEOUS! Beautiful job!! 😀 What a wonderful pick for the SRC! 😀

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