Honey Lu Bao Chicken Stir-Fry

michel1492
Sep 12
2 min read

By Oak City Spice Blends

Crispy chicken glazed with honey, fragrant Lu Bao–infused rice, and a colorful mix of vegetables, all tied together with teriyaki and soy sauce. Sweet, savory, and just the right amount of spice.

Ingredients

For the Rice:

1 cup white rice
½ cup chicken broth
½ cup water
1 tsp Oak City Spice Blends Lu Bao Seasoning

For the Chicken:

1 lb boneless chicken breast or thighs, cut into bite-size pieces
2 Tbsp soy sauce (for marinade)
2 Tbsp cornstarch
2 tsp Oak City Spice Blends Lu Bao Seasoning
1 Tbsp honey
2 Tbsp oil (vegetable or sesame, for cooking)

For the Stir-Fry:

½ cup water chestnuts, sliced
½ cup baby corn, cut into small pieces
2–3 Tbsp teriyaki sauce
1–2 tsp soy sauce (to taste)
1 egg, lightly beaten and scrambled
Cooked rice (from above)
Cooked chicken (from above)

Instructions

Make the Rice
- In a small pot, combine the rice, chicken broth, and water.
- Cook according to package instructions.
- In the last 5 minutes of cooking, stir in 1 tsp Lu Bao Seasoning. Set aside.
Prepare the Chicken
- Marinate chicken pieces in soy sauce for at least 15 minutes.
- Toss marinated chicken with cornstarch and Lu Bao Seasoning.
- Heat oil in a skillet or wok over medium-high heat.
- Cook chicken until crispy and golden, about 5–7 minutes.
- Drizzle in honey during the last minute of cooking, stirring to coat. Remove from pan and set aside.
Make the Stir-Fry
- In the same skillet, add water chestnuts, baby corn, teriyaki sauce, and soy sauce. Stir until heated through.
- Add the scrambled egg, breaking it into small pieces.
- Stir in the cooked rice and chicken, tossing everything together until well combined and hot.
Serve
- Spoon into bowls and enjoy while hot.

Notes & Tips

Add broccoli, bell peppers, or snap peas for extra color and crunch.
The honey is the secret touch—it balances the savory soy sauce and makes the Lu Bao Seasoning shine.
Leftovers reheat beautifully in a skillet the next day.