This Easy Teriyaki Chicken and Fried Rice dinner is a delicious, quick, and satisfying meal perfect for busy weeknights or lazy weekends. With tender chicken coated in a flavorful homemade teriyaki sauce and served alongside perfectly seasoned fried rice, this dish is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for hectic schedules.
- Customizable: Adjust the sweetness, spice, or vegetables to your liking.
- One-Pan Friendly: Cook the chicken and rice in one pan for easy cleanup.
- Family-Friendly: A balanced and flavorful meal loved by kids and adults alike.
- Great for Leftovers: Reheats beautifully for a next-day meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Teriyaki Chicken:
- Boneless, skinless chicken thighs or breasts
- Soy sauce
- Brown sugar
- Garlic, minced
- Ginger, grated
- Rice vinegar
- Cornstarch
- Water
For the Fried Rice:
- Cooked and cooled rice (preferably day-old)
- Eggs
- Mixed vegetables (carrots, peas, corn, etc.)
- Soy sauce
- Sesame oil
- Green onions
Directions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and cornstarch mixed with water. Set aside.
- Cook the Chicken: Heat oil in a skillet over medium-high heat. Add the chicken and cook until golden and cooked through. Pour the teriyaki sauce over the chicken and simmer until it thickens, coating the chicken.
- Scramble the Eggs: Push the chicken to one side of the skillet and scramble the eggs on the other side. Remove both from the skillet and set aside.
- Make the Fried Rice: Add sesame oil to the skillet. Stir in the cooked rice, mixed vegetables, and soy sauce. Stir-fry until everything is heated through.
- Combine: Return the chicken and eggs to the skillet, tossing everything together. Garnish with green onions and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein Swap: Substitute chicken with shrimp, beef, or tofu.
- Low-Sodium Option: Use low-sodium soy sauce to reduce saltiness.
- Add Spice: Mix in chili flakes or sriracha for a spicy kick.
- Vegetable Variations: Use broccoli, bell peppers, or mushrooms in the fried rice.
- Rice Alternatives: Replace white rice with brown rice or cauliflower rice for a healthier option.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water or soy sauce to refresh the flavors. You can also reheat in the microwave in 30-second increments, stirring in between.
FAQs
How do I keep the fried rice from becoming mushy?
Ensure your rice is fully cooled, preferably day-old, to avoid excess moisture.
Can I use store-bought teriyaki sauce?
Yes, store-bought sauce works fine if you’re short on time.
What type of rice is best for fried rice?
Long-grain rice like jasmine or basmati is ideal, as it stays fluffy.
Can I make this recipe gluten-free?
Use gluten-free soy sauce or tamari for a gluten-free version.
How can I meal prep this dish?
Cook the chicken and rice in advance, then reheat and assemble when ready to eat.
What’s the best way to cut the chicken?
Cut the chicken into bite-sized pieces for even cooking.
Can I freeze this dish?
Yes, freeze the cooked chicken and rice in separate containers for up to 2 months. Thaw overnight in the fridge before reheating.
What other sauces pair well with fried rice?
Try sweet chili sauce, hoisin sauce, or oyster sauce for variety.
How can I make it vegetarian?
Replace the chicken with tofu or tempeh and use vegetable broth for the sauce.
Can I double the recipe?
Absolutely! Just make sure your skillet is large enough to handle the extra ingredients.
Conclusion
This Easy Teriyaki Chicken and Fried Rice dinner is a versatile and flavorful recipe that’s simple enough for weeknights but satisfying enough for special occasions. With its customizable ingredients and bold flavors, it’s a meal your whole family will love. Give it a try and enjoy the combination of savory teriyaki chicken and hearty fried rice in one dish!
Print
Easy Teriyaki Chicken and Fried Rice Dinner
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Description
This homemade teriyaki chicken paired with flavorful fried rice is a quick and satisfying meal that tastes better than takeout. Tender chicken pieces are coated in a savory teriyaki sauce and served alongside fried rice mixed with vegetables and scrambled eggs.
Ingredients
For the Teriyaki Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Teriyaki Sauce:
- 1/2 cup low-sodium teriyaki sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 2 tablespoons cornstarch
For the Fried Rice:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons sesame oil
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 2 cups cooked long-grain rice (preferably day-old)
- 3–4 tablespoons low-sodium soy sauce
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- Salt and pepper to taste
Instructions
- Prepare the Teriyaki Sauce:
- In a small bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, honey, and minced garlic. Adjust the sweetness or saltiness by adding more honey or soy sauce if desired. Stir in the cornstarch until fully dissolved and set aside.
- Coat the Chicken:
- In a separate bowl or plastic bag, combine the flour, garlic powder, paprika, salt, and pepper. Add the chicken pieces and toss until they are evenly coated.
- Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook until they are golden brown and almost cooked through, about 5-7 minutes.
- Pour half of the prepared teriyaki sauce over the chicken, stirring to coat. Continue cooking for an additional 2-3 minutes until the sauce thickens and the chicken is fully cooked. Transfer the chicken to a warm bowl and set aside.
- Prepare the Fried Rice:
- In the same skillet, add the butter and olive oil. Once melted, add the minced garlic and cook until fragrant, about 30 seconds.
- Add the cooked rice to the skillet, followed by the sesame oil and soy sauce. Stir to combine and cook for a couple of minutes until the rice is heated through.
- Push the rice to one side of the skillet, creating space on the other side. Pour the beaten eggs into the empty space and scramble them until fully cooked.
- Mix the scrambled eggs into the rice, then add the frozen mixed vegetables. Stir everything together and cook until the vegetables are heated through. Season with salt and pepper to taste.
- Combine and Serve:
- Add the cooked teriyaki chicken back into the skillet with the fried rice. Pour the remaining teriyaki sauce over the mixture and stir to combine. Cook for an additional 2 minutes to ensure everything is heated through.
- Serve hot, garnished with sesame seeds and chopped green onions if desired.
Notes
- For best results, use day-old rice for the fried rice to prevent it from becoming mushy.
- Feel free to add other vegetables like bell peppers, broccoli, or snap peas to the fried rice for extra flavor and nutrition.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the teriyaki sauce.
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