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