Ingredients for Barbecue Chicken With Fried Rice
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup barbecue sauce
- 2 tbsp honey
- 1 tbsp oyster sauce
- 1 tbsp olive oil
- 4 cloves minced garlic
- 1 cup uncooked long-grain rice
- Salt and freshly ground black pepper, to taste (including a pinch of salt for rice)
- 1 tbsp peanut oil
- 1/2 cup frozen peas
- 2 large eggs
- 1 1/4 cups water
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How to Make Barbecue Chicken With Fried Rice
- In a bowl, combine 1.5 lbs boneless, skinless chicken thighs, 1/2 cup barbecue sauce, 2 tbsp honey, 1 tbsp oyster sauce, 1 tbsp olive oil, and 2 cloves minced garlic.
- Cover and marinate in the refrigerator for at least 2 hours (or up to overnight for maximum flavor).
- Preheat oven to 375°F (190°C). Transfer marinated chicken to a roasting tin.
- Roast for 40-45 minutes, flipping halfway through, until chicken is cooked through and internal temperature reaches 165°F (74°C).
- While chicken roasts, rinse 1 cup uncooked long-grain rice under cold water until water runs clear.
- In a medium saucepan, combine rinsed rice, 1 1/4 cups water, and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and rice is tender.
- Spread cooked rice on a large plate to cool slightly.
- Heat a wok or large skillet over high heat. Add 1 tbsp oil and heat through.
- Add 2 cloves minced garlic and stir-fry for 1 minute until fragrant.
- Add cooled rice and stir-fry for 2-3 minutes until heated through.
- Crack 2 large eggs into the rice and stir-fry until cooked through.
- Add 1/2 cup frozen peas and stir-fry for another minute.
- Season with salt and pepper to taste.
- Serve the barbecue chicken over a bed of the delicious fried rice.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
29g
Fat
19g
Carbs
13g
