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
Units
Scale
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.