Clean Eating Honey Sesame Chicken and Fried Rice

Amy Massey
by Amy Massey
4 Servings
40 min

This delicious dish brings you the perfect balance of sweet and savoury flavours to your plate, while keeping it light and healthy.


Forget about greasy takeout – we've got you covered with clean ingredients and a simple cooking process. Tender, juicy chicken breast pieces coated in a honey and soy sauce glaze, topped off with a generous sprinkle of sesame seeds for that extra crunch and nutty goodness.


You won't believe how easy it is to make this guilt-free version of a classic favorite right in the comfort of your kitchen. It's perfect for those who want to indulge in delicious Asian-inspired cuisine without compromising their clean eating goals.

The perfect fakeaway to try this weekend. Not naughty, just nice!

Two pans of clean and healthy food. No mess, no fuss!

Eggs are scrambled with a medley of vegetables to add extra protein to healthy brown rice.

Juicy chicken pieces cooked in a sweet and salty sauce which is perfectly balanced out by the egg fried rice.

Clean Eating Honey Sesame Chicken and Fried Rice
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
For the chicken
  • 1 tbsp olive oil
  • 600g chicken breasts, diced
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 6 tbsps light soy sauce, divided in half
  • 2 tbsps runny honey
  • 2 tbsps ketchup
  • 1 tbsp rice wine vinegar
  • 3 cloves garlic, peeled and finely chopped
  • 3 spring onions, sliced
  • 1 tbsp white sesame seeds
For the rice
  • 1 tbsp olive oil
  • 300g frozen mixed vegetables (such as green beans, carrot, sweetcorn etc)
  • 2 whole eggs
  • 2 egg whites
  • 6 spring onions, sliced, white and green parts divided.
  • 600g cooked and cooled brown rice
  • 3 tbsps light soy sauce
  • 1 tbsp sesame oil
  • 1 tsp cornflour
Instructions

Prepare the chicken in a large bowl. Combine the diced chicken with the black pepper, onion powder, garlic powder and 3 tbsps light soy sauce and set aside.
In a small bowl combine the honey, ketchup, light soy sauce, rice wine vinegar and garlic and set aside.
Make the rice by heating a skillet over a medium heat and add 1 tbsp olive oil, followed by the mixed vegetables. Cook the vegetables for 2-3 minutes until they begin to soften.
Whisk the eggs and egg whites together then add to the skillet with the vegetables, along with the white part of the spring onions and stir fry until the egg is cooked.
Add the rice to the pan followed by 3 tbsps light soy sauce and mix well before removing from the heat.
Drizzle over 1 tbsp sesame oil, then add the green part of the spring onions and stir to combine, then set aside.
Heat another skillet over a medium heat and add the olive oil, followed by the marinated chicken. Stir fry the chicken for around 6 minutes until fully cooked.
Pour in the reserved bowl of sauce.
Mix the cornflour with a a tbsp water and stir into the pan. Continue stirring until the sauce has thickened.
Garnish with the chopped spring onion and sesame seeds and serve with the rice.
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