Easy Teriyaki Chicken and Fried Rice Dinner

Description

This Easy Teriyaki Chicken and Fried Rice is a perfect weeknight dinner that’s packed with flavor and comes together in one pan. The homemade teriyaki sauce is a perfect balance of sweet and savory, coating the tender chicken beautifully. Paired with classic fried rice, this meal is satisfying, customizable, and much better than takeout!

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Ingredients

For the Teriyaki Chicken:

• 1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
• 1 tbsp oil (vegetable or sesame)
• ¼ tsp salt
• ¼ tsp black pepper
• 2 cloves garlic (minced)
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 2 tbsp honey (or brown sugar)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch (mixed with 2 tbsp water)
• ½ cup water
• 1 tbsp sesame seeds (for garnish)
• 2 tbsp green onions (chopped, for garnish)

For the Fried Rice:

• 2 cups cooked rice (preferably day-old)
• 1 tbsp vegetable or sesame oil
• ½ cup frozen peas and carrots
• 2 eggs (lightly beaten)
• 2 tbsp soy sauce
• 1 tsp oyster sauce (optional, for extra umami)
• 1 tsp sesame oil
• 2 tbsp green onions (chopped)

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Instructions

Step 1: Cook the Teriyaki Chicken

1. Heat 1 tbsp oil in a large pan or wok over medium-high heat.
2. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides (about 5-7 minutes).
3. Add minced garlic and grated ginger, and stir for 30 seconds until fragrant.
4. In a small bowl, mix soy sauce, honey, rice vinegar, and water. Pour it over the chicken.
5. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken the sauce. Let it simmer for 2-3 minutes until glossy.
6. Remove from heat and sprinkle with sesame seeds and chopped green onions.

Step 2: Make the Fried Rice

7. In the same pan, add 1 tbsp oil and heat over medium-high.
8. Add frozen peas and carrots and stir-fry for 2 minutes.
9. Push the vegetables to the side and pour in the beaten eggs. Scramble until cooked.
10. Add the cooked rice and break it up with a spatula. Stir-fry everything together for 2-3 minutes.
11. Pour in soy sauce, oyster sauce (if using), and sesame oil. Mix well and cook for another minute.
12. Sprinkle with chopped green onions and remove from heat.

Step 3: Serve and Enjoy

13. Plate the fried rice and top it with the teriyaki chicken. Garnish with extra sesame seeds and green onions if desired.
14. Enjoy your homemade teriyaki chicken and fried rice!

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Nutrition (Per Serving – Approximate)

• Calories: 450
• Protein: 32g
• Carbohydrates: 52g
• Fat: 12g
• Sugar: 10g
• Fiber: 3g

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Tips & Variations

• Vegetable Add-Ins: Try adding bell peppers, mushrooms, or broccoli to the stir-fry.
• Protein Options: Swap the chicken for shrimp, tofu, or beef.
• Rice Tip: Use day-old rice for the best fried rice texture. Fresh rice can be used but should be cooled first.
• Make It Spicy: Add red pepper flakes or Sriracha for some heat.
• Meal Prep Friendly: This dish stores well in the fridge for up to 3 days.

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Saving & Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a pan over medium heat or microwave in 30-second intervals, stirring in between.
• Freezing: You can freeze the teriyaki chicken (without rice) for up to 2 months. Thaw overnight before reheating.