Why You’ll Love This Recipe
This Easy Teriyaki Chicken and Fried Rice Dinner is a simple and delicious homemade takeout meal. Juicy chicken is coated in a flavorful teriyaki glaze, served alongside fragrant fried rice packed with vegetables. It’s a quick, family-friendly dish perfect for any night of the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Teriyaki Chicken:
- Boneless, skinless chicken breasts or thighs
- Soy sauce
- Honey
- Brown sugar
- Garlic, minced
- Ginger, grated
- Rice vinegar
- Sesame oil
- Cornstarch
- Water
- Sesame seeds (for garnish, optional)
- Green onions (for garnish, optional)
- Vegetable oil (for cooking)
For the Fried Rice:
- Cooked and cooled rice (preferably day-old)
- Eggs
- Carrots, diced
- Peas
- Garlic, minced
- Soy sauce
- Oyster sauce (optional)
- Sesame oil
- Green onions, chopped
- Vegetable oil (for cooking)
Directions
Making the Teriyaki Chicken:
- Prepare the Sauce: In a bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook until golden and cooked through.
- Thicken the Sauce: In a small bowl, mix cornstarch with water to create a slurry. Add the sauce mixture to the pan, then stir in the cornstarch slurry. Simmer until thickened.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the chicken. Set aside while preparing the fried rice.
Making the Fried Rice:
- Scramble the Eggs: Heat a little oil in a wok or large pan. Scramble the eggs, then remove and set aside.
- Cook the Vegetables: Add more oil to the pan, then sauté carrots, peas, and garlic until softened.
- Add the Rice: Stir in the cooked rice, breaking up any clumps.
- Season the Rice: Add soy sauce, oyster sauce (if using), and sesame oil. Stir everything together.
- Combine Everything: Return the scrambled eggs and chopped green onions to the pan. Mix well and cook for another minute.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Variations
- Spicy Teriyaki Chicken: Add a dash of sriracha or red pepper flakes.
- Pineapple Teriyaki: Stir in pineapple chunks for a sweet twist.
- Vegetarian Fried Rice: Swap chicken for tofu and use extra vegetables.
- Low-Carb Option: Serve with cauliflower rice instead of traditional rice.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooked chicken and fried rice separately for up to 2 months.
- Reheating: Reheat in a skillet over medium heat or microwave until warmed through.
FAQs
Can I use store-bought teriyaki sauce?
Yes! If short on time, a good-quality store-bought sauce works well.
What’s the best rice for fried rice?
Day-old jasmine rice is ideal, but any leftover rice will work.
Can I use frozen vegetables?
Absolutely! Frozen peas and carrots are convenient and work great.
How do I prevent my fried rice from being mushy?
Use cooled, day-old rice and avoid adding too much sauce.
Can I cook this in an air fryer?
You can air-fry the chicken at 375°F (190°C) for about 15 minutes, tossing halfway.
What other proteins can I use?
Try shrimp, beef, or even tofu for variations.
Can I make the sauce ahead of time?
Yes! Store the sauce in the fridge for up to a week.
Is this gluten-free?
Use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
What should I serve with this dish?
A side of steamed broccoli or a fresh cucumber salad complements it well.
Can I use fresh rice instead of day-old rice?
Yes, but spread it out on a tray and let it cool before frying for the best texture.
Conclusion
This Easy Teriyaki Chicken and Fried Rice Dinner is a delicious homemade alternative to takeout. Quick, flavorful, and customizable, it’s a meal the whole family will love. Try it tonight for an easy and satisfying dinner!
PrintEasy Teriyaki Chicken and Fried Rice Dinner
Description
This Easy Teriyaki Chicken & Fried Rice Dinner is a flavor-packed, one-pan meal featuring juicy chicken coated in a sweet and savory teriyaki glaze served with crispy fried rice. Perfect for a quick weeknight dinner that tastes just like takeout!
Ingredients
- For the Teriyaki Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- For the Teriyaki Sauce:
- 1/4 cup soy sauce (or low-sodium)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch + 2 teaspoons water (for thickening)
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons green onions, sliced (for garnish)
- For the Fried Rice:
- 2 tablespoons vegetable oil
- 2 cups cooked rice (preferably day-old)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Instructions
- 1. Cook the Teriyaki Chicken
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and garlic powder, then add to the pan.
- Sear for 5-7 minutes, stirring occasionally, until golden brown and fully cooked.
- 2. Make the Teriyaki Sauce
- In a small bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
- In a separate small bowl, mix cornstarch and water to make a slurry.
- Pour the sauce into the pan with the chicken, then stir in the cornstarch slurry.
- Simmer for 2-3 minutes, until thick and glossy.
- Sprinkle with sesame seeds and green onions. Remove from heat and set aside.
- 3. Make the Fried Rice
- In the same pan, heat 2 tablespoons oil over medium heat.
- Add onion and garlic, sautéing for 2 minutes.
- Add frozen vegetables and cook for another 2-3 minutes.
- Push everything to one side of the pan, pour in beaten eggs, and scramble until fully cooked.
- Stir in cooked rice, soy sauce, sesame oil, and black pepper. Cook for 3-5 minutes, stirring occasionally.
- 4. Serve & Enjoy
- Plate the teriyaki chicken over a bed of fried rice.
- Garnish with extra sesame seeds and green onions.
Notes
- No Leftover Rice? Spread fresh-cooked rice on a baking sheet and refrigerate for 30 minutes to dry it out.
- Make it Spicy: Add a drizzle of sriracha or red pepper flakes.
- Storage: Refrigerate leftovers for up to 3 days. Reheat in a pan or microwave.
- Nutrition (Per Serving, Approximate)
- Calories: ~500
- Protein: ~35g
- Carbs: ~55g
- Fat: ~15g
- Sodium: ~900mg
Nutrition
- Calories: ~500
- Sodium: ~900mg
- Fat: ~15g
- Protein: ~35g
Your email address will not be published. Required fields are marked *