Chef Mia

Sticky Chicken Rice Bowls Recipe | Cheff Recipes

Sticky Chicken Rice Bowls Recipe | Cheff Recipes

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Sticky Chicken Rice Bowls Recipe

  • Author: Chef Mia
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Description

Sticky Chicken Rice Bowls are a delicious and easy-to-make meal that combines tender chicken with a savory-sweet glaze, served over a bed of fluffy rice. Perfect for a weeknight dinner or a quick lunch, this dish is sure to become a family favorite. Lets dive into the details of creating this mouthwatering meal.

Ingredients

Scale
  • 2 cup uncooked rice
  • 2 small heads broccoli, chopped
  • 3 large chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp oregano
  • Sticky Sauce
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 2 tbsp sriracha
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tsp arrowroot powder mixed with 2 tbsp water to make a slurry (sub cornstarch)
  • Spicy mayo
  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 23 tbsp water
  • sesame seeds for topping

Instructions

  1. Cook rice according to package.
  2. Steam broccoli in microwave or on stove top until fork tender. Set aside.
  3. Cut chicken up into small bitesized pieces.
  4. Toss chicken with oil and all spices. Lay flat in air fryer and cook in preheated air fryer at 400F to 12 minutes or until chicken is 160F internally.
  5. While chicken is cooking, add soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ground ginger to a sauce pot. Bring to a boil. Once boiling, add arrowroot slurry. Let boil 4-5 minutes or until sauce has thickened greatly.
  6. Prepare bowls by layering rice, broccoli, chicken, and covering in sauce. Mix together spicy mayo ingredients and drizzle on top. Top with sesame seeds.

Beef Pan-Fried Noodles

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Beef Pan-Fried Noodles

  • Author: Chef Mia
Print Recipe

Description

Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!

Ingredients

Scale
  • 8 oz flank steak (or skirt steak) (, thinly sliced against the grain)
  • 8 oz fresh Hong Kong pan fry noodles ((or other type of thin noodles) (Footnote 1))
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup low-sodium beef broth
  • 2 tablespoons soy sauce ((*Footnote 2))
  • 2 tablespoons oyster sauce
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon Chinkiang vinegar
  • 1/4 teaspoon white pepper
  • 4 tablespoons peanut oil (, divided)
  • 4 heads baby bok choy (, quartered)
  • 4 cloves garlic (, minced)
  • 1 " ginger (, minced)
  • 1/2 yellow onion (, sliced)
  • 1/2 carrot (, sliced into strips)

Instructions

  1. Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
  2. Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
  3. Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
  4. Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
  5. Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (its OK if theres a hint of pink inside), transfer to a big plate, and set aside.
  6. Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
  7. Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
  8. Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
  9. Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)
  10. Serve immediately as a main dish.

Beef Pan-Fried Noodles

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clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Pan-Fried Noodles

  • Author: Chef Mia
Print Recipe

Description

Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!

Ingredients

Scale
  • 8 oz flank steak (or skirt steak) (, thinly sliced against the grain)
  • 8 oz fresh Hong Kong pan fry noodles ((or other type of thin noodles) (Footnote 1))
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup low-sodium beef broth
  • 2 tablespoons soy sauce ((*Footnote 2))
  • 2 tablespoons oyster sauce
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon Chinkiang vinegar
  • 1/4 teaspoon white pepper
  • 4 tablespoons peanut oil (, divided)
  • 4 heads baby bok choy (, quartered)
  • 4 cloves garlic (, minced)
  • 1 " ginger (, minced)
  • 1/2 yellow onion (, sliced)
  • 1/2 carrot (, sliced into strips)

Instructions

  1. Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
  2. Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
  3. Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
  4. Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
  5. Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (its OK if theres a hint of pink inside), transfer to a big plate, and set aside.
  6. Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
  7. Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
  8. Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
  9. Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)
  10. Serve immediately as a main dish.

Copycat PF Chang’s Fried Rice Recipe

PF Chang’s is one of my favorite places and I love their Fried Rice! It’s really pretty easy to make and your whole family will love it! This recipe is ready in less than 30 minutes and you can add chicken to it to make it a meal.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

PF Changs Fried Rice

  • Author: Chef Mia
Print Recipe

Description

PF Chang’s Fried Rice is a huge favorite among my friends and I!! Its really pretty easy to make and ready in less than 30 minutes and you can add chicken to it to make it a meal.

Ingredients

Scale
  • 1 cup Jasmine rice
  • 1 3/4 cup chicken broth (or water)
  • 3 tsp sesame oil
  • 2 eggs
  • 1/3 cup shoestring carrots
  • 1/3 cup frozen peas
  • 1/4 cup green onion (sliced)
  • 1/3 cup fresh bean sprouts
  • 3 tbsp soy sauce
  • 1/2 tsp ground mustard
  • 1/2 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp molasses

Instructions

  1. Heat chicken broth (or water) in sauce pan to boiling
  2. Add rice and turn down to simmer for 15 minutes until liquid is gone and rice is fluffy
  3. While rice is cooking, whisk together soy sauce, mustard, ginger, garlic and molasses and set aside
  4. Once rice is ready remove from heat
  5. Place stir fry pan on heat and add 1 tsp of sesame oil
  6. Crack eggs into pan and scramble in pan
  7. Once eggs are scrambled, add 1 tsp sesame oil to pan
  8. Add carrots, green onion, peas and bean sprouts stir fry for 3-4 minutes
  9. Add remaining tsp of sesame oil and rice and stir fry for 3-4 minutes
  10. Spread rice around pan up around sides so rice is spread out as much as possible
  11. Add soy sauce mixture and stir fry additional 3-4 minutes
  12. Serve and top with green onions

Copycat PF Chang’s Fried Rice Recipe

PF Chang’s is one of my favorite places and I love their Fried Rice! It’s really pretty easy to make and your whole family will love it! This recipe is ready in less than 30 minutes and you can add chicken to it to make it a meal.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

PF Changs Fried Rice

  • Author: Chef Mia
Print Recipe

Description

PF Chang’s Fried Rice is a huge favorite among my friends and I!! Its really pretty easy to make and ready in less than 30 minutes and you can add chicken to it to make it a meal.

Ingredients

Scale
  • 1 cup Jasmine rice
  • 1 3/4 cup chicken broth (or water)
  • 3 tsp sesame oil
  • 2 eggs
  • 1/3 cup shoestring carrots
  • 1/3 cup frozen peas
  • 1/4 cup green onion (sliced)
  • 1/3 cup fresh bean sprouts
  • 3 tbsp soy sauce
  • 1/2 tsp ground mustard
  • 1/2 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp molasses

Instructions

  1. Heat chicken broth (or water) in sauce pan to boiling
  2. Add rice and turn down to simmer for 15 minutes until liquid is gone and rice is fluffy
  3. While rice is cooking, whisk together soy sauce, mustard, ginger, garlic and molasses and set aside
  4. Once rice is ready remove from heat
  5. Place stir fry pan on heat and add 1 tsp of sesame oil
  6. Crack eggs into pan and scramble in pan
  7. Once eggs are scrambled, add 1 tsp sesame oil to pan
  8. Add carrots, green onion, peas and bean sprouts stir fry for 3-4 minutes
  9. Add remaining tsp of sesame oil and rice and stir fry for 3-4 minutes
  10. Spread rice around pan up around sides so rice is spread out as much as possible
  11. Add soy sauce mixture and stir fry additional 3-4 minutes
  12. Serve and top with green onions

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