Glutinous rice, also known as sticky rice is very tasty. You can use it to make a main dish or a dessert. The rice is tender and it’s fun to chew and satisfy your craving for some carbs.
This stir-fried sticky rice with chicken is a healthy meal. It’s well balanced with a good amount of quality protein and healthy fat from olive oil, making it a perfect option if you are trying to lose fat or gain muscle. Enjoy this high protein dish with your family as kids will love it too.
Cooking tips
Notice that I haven’t added any extra salt as the soy sauce and oyster sauce are already salty. You can also let the chicken marinate for longer time or overnight in the fridge.
Soak the rice using warm water for about 20 to 30 minutes. Do not use hot water as it will make the rice too soft. Also, do not soak for longer as the rice will break while cooking.
This sticky rice is best to make with chicken stock. If you don’t have chicken stock, you can simply use salt water.
Low carbs / high carbs variations
This is a low carbs and high protein recipe with around 40g of protein and 34g of carbs per serve. It’s a great option if you are restricting your carbs like I was doing while developing this recipe originally.
I also made the higher carbs version of the same recipe. You can follow the Youtube video from below but all I’ve done there is doubling the amount of rice.
Personally, I think the higher carbs version is the best as it is more balanced. You may want to increase the serve size though as the added rice will bring extra calories.
Here’s what these two version of the dish looked like-
Recipe
Sticky Rice with Chicken
Ingredients
- ½ cup glutinous rice
- 500 g chicken breast
- 1 tbsp soy sauce dark
- 1 tbsp oyster sauce
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp cornstarch
- 1 cube chicken stock
- ½ cup water
- 30 g peanut
- 20 g sultana
Video
Instructions
- Make bite size pieces of the chicken breast and put in a large bowl.500 g chicken breast
- Mix well with all the spices and let it marinate for 20 minutes.1 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder
- Soak rice with warm water (not too hot) for 20 minutes.½ cup glutinous rice
- Get water in a cup and put in the chicken stock cube. Allow it to dissolve completely. You can also use liquid chicken stock if you have instead.½ cup water, 1 cube chicken stock
- Heat up a pan and spray some oil. Put the chicken in and spread evenly. Cook for 2 minutes. Then turn the chickens and cook on the other side for 2 minutes.
- Rinse out the water and add the rice. Then add the peanuts and sultana.½ cup glutinous rice, 30 g peanut, 20 g sultana
- Pour a small amount of chicken stock while stirring. Repeat this process until the rice keeps absorbing water.
- When the rice doesn't seem to be absorbing any liquid, cover the pan with a lid and cook for a minute on low heat.
- Remove the lid and stir well. Serve it warm.
