One-Pan Honey Garlic Chicken with Vegetable Fried Rice

Cook 1.5 cups long-grain white rice according to package directions. Once cooked, spread on a sheet pan to cool for 10 minutes while you prepare other components. Cooling prevents mushy fried rice.

Pat 2 lb boneless skinless chicken thighs completely dry with paper towels. Cut into 1-inch bite-sized pieces.

Peel and mince 4 garlic cloves. Peel and grate 1 tbsp fresh ginger using a microplane or fine grater.

In a small bowl, whisk together 1/4 cup honey, 1/4 cup soy sauce, 1 tbsp rice vinegar, the minced garlic, grated ginger, and 1 tbsp cornstarch until smooth. Set this honey garlic sauce aside.

Heat a large wok or 14-inch skillet over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat.

Add the chicken pieces in a single layer. Cook undisturbed for 3 minutes until golden brown on the bottom, then stir and cook for another 3 to 4 minutes until the chicken is cooked through and reaches 165°F internally. Transfer chicken to a plate.

In the same wok, add 1 tsp sesame oil. Crack 2 large eggs directly into the wok and scramble quickly with a spatula for 1 to 2 minutes until just set. Break into small pieces and push to the side of the wok.

Add the cooled cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3 to 4 minutes until the rice is heated through and starting to get slightly crispy on the edges.

Add 1.5 cups frozen peas and carrots mix directly to the rice (no need to thaw). Stir-fry for 2 minutes until the vegetables are heated through and any ice has evaporated.

Return the cooked chicken to the wok. Pour the honey garlic sauce over everything. Toss continuously for 2 to 3 minutes until the sauce thickens and coats the chicken and rice evenly with a glossy glaze.

Wash and thinly slice 3 green onions, including the white and light green parts. Sprinkle over the finished dish.

Serve immediately, family-style, directly from the wok or transfer to a large serving platter.