EASY TERIYAKI CHICKEN AND FRIED RICE
This Easy Teriyaki Chicken and Fried Rice is my go-to weeknight dinner that tastes like takeout but comes together in just 20 minutes. Tender chicken glazed in a sweet-savory teriyaki sauce paired with fluffy fried rice loaded with vegetables and sesame oil—it's the comfort food my family asks for again and again.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cubed
- ⅓ cup teriyaki sauce
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
For the Fried Rice:
- 3 cups cooked and cooled rice (preferably day-old)
- 2 eggs, lightly beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
Instructions
Cook the Chicken:
- Heat vegetable oil in a skillet over medium heat. Add chicken and cook until golden brown.
- Mix teriyaki sauce, soy sauce, honey, garlic, and ginger. Pour over chicken and cook until glazed, about 3-5 minutes.
Prepare the Fried Rice:
- Push chicken to one side of the skillet. Add sesame oil and scrambled eggs, stirring until cooked.
- Add rice and mixed vegetables to the skillet. Stir in soy sauce and cook until heated through.
- Combine the chicken with the rice, mix well, and cook for an additional 2 minutes.
- Serve hot, garnished with green onions.
Notes
- Make Ahead: Cook the rice the day before for the best texture in the fried rice. Marinate the chicken up to 12 hours ahead for enhanced flavor.
- Customizing the Flavor: Add pineapple chunks for a sweet twist or chili flakes for a spicy kick. Use brown rice for a healthier option.
- Serving Suggestions: Garnish with sesame seeds and extra green onions. Serve with steamed broccoli or a simple side salad.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.