Asian Sticky Chicken and Fried Rice with a Mixed Greens and Radish Salad

Asian Sticky Chicken and Fried Rice with a Mixed Greens and Radish Salad 4.22/5 (9 votes)

We love Asian food and my kids love chicken legs. So, this was a huge success. The chicken was incredibly flavorful and the fried rice was a great weeknight version. It'd be easy to skip the salad in this meal; but please don't. The dressing is sooo great! You're going to love it!

Asian Sticky Chicken



  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons low sodium soy sauce
  • 3 cloves garlic, minced or pressed
  • 1 tablespoon ginger, peeled and minced
  • 1/2 teaspoon pepper
  • 1 1/2 pounds chicken legs


  1. Combine all ingredients in a resealable bag and marinate at room temperature for about 20 minutes or all day in the refrigerator.
  2. Place the contents in a large skillet over medium high heat.
  3. Bring to a boil and then immediately reduce to a low simmer. Let cook for 20-30 minutes.
  4. Increase the heat to a low boil and cook for about 5 more minutes - turning the pieces frequently and letting the liquid cook down into a sticky glaze.

Nutritional Information

Per Serving: Calories 639 Fat 30 Sat Fat 8 Sodium 654 Carbs 28 Sugars 26 Fiber 1 Protein 60.

'Un'-Fried Rice



  • 1 1/2 cups basmati rice
  • 3 cups water
  • 2 tablespoons butter
  • 1 cup snap peas, sliced
  • 1 cup carrot, sliced
  • 2 large egg, beaten
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 3 tablespoons low sodium soy sauce


  1. Bring water and rice to a boil in a lidded pot.
  2. Reduce to a simmer, cover, and cook for 20 minutes.
  3. Transfer the rice to a serving bowl.
  4. Rinse and dry pot and return it to the stove top.
  5. Heat butter or oil over medium high heat and add sliced peas and carrots. Sauté for 5-6 minutes stirring constantly until carrots are tender. The peas will still be crispy.
  6. Transfer the vegetables to the bowl with the rice.
  7. Beat the eggs with salt and pepper and then scramble in the hot pan.
  8. Add rice and veggies back into the pan with the eggs. Toss to combine, add soy sauce, and heat through.

Nutritional Information

Serving Size 161g Calories 258 Fat 8 Sat Fat 4 Sodium 689 Carbs 40 Sugars 1 Fiber 2 Protein 7.

Mixed Greens and Radish Salad



  • 1/2 cup cucumber, partially peeled and sliced
  • 1/2 cup carrot, sliced
  • 4-5 radish, sliced
  • 4 cups baby mixed greens
  • Vinaigrette
  • 3 tablespoons olive oil
  • 1 tablespoons red wine vinegar
  • 1/2 tablespoon dry white wine
  • 1/2 tablespoon low sodium soy sauce
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon garlic salt
  • 3/4 teaspoon ground mustard
  • 1/8 teaspoon pepper


  1. Toss vegetables and greens in a salad bowl.
  2. Combine vinaigrette ingredients with a whisk or blender stick.
  3. Drizzle over salad and serve.


KID NOTE: The chicken and fried rice were huge hits. Salad, not so much.

VEGETARIAN TIP: Replace the chicken firm tofu. Reduce the cooking time.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.


  1. Sak214 says:

    Can I use boneless skinless chicken?

    • No More To-Go says:

      Yes, they will most likely cook faster than bone-in chicken. So, be careful not to over cook. Once they’re cooked, transfer them to a plate and let the sauce continue to thicken.

  2. notawitch says:

    I used chicken breasts on accident — didn’t read the recipe carefully enough and failed to buy the bone-in pieces. It worked fine; I did take the chicken out early so it wouldn’t overcook. The sauce tasted great. The fried rice was possibly the best I’ve made at home. I used the butter, and it was just a tiny bit sweet. Next time, I will try the bone-in chicken … I feel like that might add some richness to that dish.

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