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Easy Teriyaki Chicken and Fried Rice Dinner

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  • Author: Maria B. Evans

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

Units Scale
  • 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

Find it online: https://quickbiteskitchen.com/easy-teriyaki-chicken-and-fried-rice-dinner-2/