High Protein Crispy Garlic Chicken (Print Version)

Crispy chicken pairs with aromatic garlic and colorful vegetables for a protein-packed favorite in every bite.

# What You’ll Need:

→ Chicken

01 - 450 g boneless, skinless chicken breast, cut into small pieces
02 - 1 teaspoon cornstarch
03 - 1 tablespoon water

→ Rice & Eggs

04 - 2 cups cooked jasmine or basmati rice, preferably day-old
05 - 2 large eggs, lightly beaten

→ Vegetables & Aromatics

06 - 4 cloves garlic, minced
07 - 1 cup frozen peas and carrots, thawed
08 - 3 green onions, sliced

→ Sauces & Seasoning

09 - 2 tablespoons olive oil or sesame oil, divided
10 - 3 tablespoons low-sodium soy sauce
11 - 1 tablespoon oyster sauce, optional
12 - 0.5 teaspoon ground black pepper

# How to Make It:

01 - In a bowl, toss chicken pieces with cornstarch and water until evenly coated.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–7 minutes until golden and crispy. Remove chicken and set aside.
03 - Add remaining tablespoon oil to the pan. Sauté minced garlic for 30 seconds until fragrant but not browned.
04 - Push garlic to the side of the pan. Pour in beaten eggs and gently scramble until just set into soft curds.
05 - Add cooked rice, peas, carrots, and green onions. Drizzle in soy sauce and oyster sauce if using. Stir-fry for 2–3 minutes, breaking up any rice clumps and mixing thoroughly.
06 - Return crispy chicken to the pan. Toss to combine, ensuring the chicken remains crispy yet coated. Season with black pepper, taste, and adjust seasoning as needed. Serve hot.

# Additional Tips::

01 -
  • Quick to prepare, ready in about half an hour for busy weeknights
  • Uses simple everyday ingredients you probably already have
  • Loaded with lean chicken for extra protein
  • Satisfying crunch from the crispy chicken and vibrant vegetables
  • Customizable with your favorite add-ins or easy substitutions
02 -
  • Packed with protein to support muscles and energy
  • Gives you balanced carbs fats and protein in one bowl
  • Easy to turn gluten free with a simple switch from soy sauce to tamari
  • Day-old rice always gives fried rice the ideal texture
03 -
  • Pat the chicken dry before tossing in cornstarch for the crispiest results
  • Do not overcrowd the pan Fry the chicken in batches if needed for even browning
  • Always use cold day-old rice to avoid mushy fried rice

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