This Easy Teriyaki Chicken and Fried Rice recipe combines savory, sticky chicken with flavorful fried rice for a meal that’s quick, satisfying, and perfect for weeknight dinners. It’s a homemade take on a classic takeout favorite that will quickly become a family staple.
Why You’ll Love This Recipe
- Quick and easy: Ready in under an hour, making it ideal for busy evenings.
- Customizable: Adjust the vegetables, protein, or level of sweetness to your liking.
- One-pan option: Simplify cleanup by making everything in one skillet or wok.
- Healthier than takeout: Control the ingredients for a fresher, lower-sodium alternative.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Teriyaki Chicken:
- Chicken thighs or breast, cut into bite-sized pieces
- Soy sauce
- Honey or brown sugar
- Garlic, minced
- Ginger, grated
- Cornstarch
- Water
For the Fried Rice:
- Cooked, day-old rice (white or brown)
- Eggs
- Carrots, diced
- Peas
- Green onions, sliced
- Soy sauce
- Sesame oil
- Cooking oil (vegetable or canola)
Directions
- Make the Teriyaki Sauce: In a small bowl, mix soy sauce, honey, garlic, ginger, and water. Whisk in cornstarch until smooth.
- Cook the Chicken: Heat oil in a skillet over medium heat. Add chicken and cook until browned and cooked through. Pour the teriyaki sauce over the chicken, reduce heat, and simmer until thickened.
- Prepare the Fried Rice: Push the chicken to one side of the skillet or remove it temporarily. Add a little more oil, scramble the eggs, then mix with the cooked rice.
- Add Vegetables: Stir in carrots, peas, and soy sauce, cooking until the vegetables are tender. Combine the fried rice with the teriyaki chicken.
- Serve: Garnish with green onions and sesame seeds if desired.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 40 minutes
Variations
- Protein swaps: Use shrimp, tofu, or beef instead of chicken.
- Vegetable options: Add broccoli, bell peppers, or zucchini for more variety.
- Rice alternatives: Substitute quinoa or cauliflower rice for a lower-carb option.
- Gluten-free: Use tamari instead of soy sauce.
- Spicy kick: Add red pepper flakes or Sriracha to the teriyaki sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Heat in a skillet over medium heat with a splash of water to prevent drying out. Alternatively, microwave in 30-second intervals until warm.
- Freezing: While the fried rice freezes well, the teriyaki chicken may lose its texture. Freeze separately for up to 2 months.
FAQs
1. Can I use fresh rice for fried rice?
Day-old rice works best as it’s less sticky and holds its texture during cooking.
2. How do I make this recipe vegetarian?
Replace chicken with tofu or tempeh and use vegetable broth in the teriyaki sauce.
3. What can I use instead of cornstarch?
Arrowroot powder or tapioca starch are great substitutes for thickening the sauce.
4. Is this recipe suitable for meal prep?
Yes! It stores well and can be reheated easily, making it perfect for meal prep.
5. Can I make the teriyaki sauce ahead of time?
Absolutely. Prepare and store it in the fridge for up to a week.
6. What’s the best oil for fried rice?
Sesame oil adds authentic flavor, but vegetable or canola oil works well too.
7. Can I use frozen vegetables?
Yes, frozen peas and carrots are convenient and work perfectly for this recipe.
8. How do I prevent the rice from sticking?
Use cold, day-old rice and cook it in a hot, lightly oiled skillet.
9. Can I double the recipe?
Yes, simply double the ingredients. Cook in batches to avoid overcrowding the pan.
10. What side dishes go well with this recipe?
A fresh cucumber salad or miso soup complements the dish beautifully.
Conclusion
Easy Teriyaki Chicken and Fried Rice is a delightful fusion of bold flavors and convenience. Whether you’re cooking for the family or prepping meals for the week, this recipe is a versatile, crowd-pleasing favorite. Enjoy the balance of sweet, savory, and umami in every bite!
Print
Easy Teriyaki Chicken and Fried Rice
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Description
This Easy Teriyaki Chicken and Fried Rice is a quick, flavorful, and satisfying one-pan meal. Juicy chicken thighs are coated in a sweet and savory teriyaki sauce, paired with fluffy fried rice loaded with vegetables. Perfect for busy weeknights or when you’re craving takeout flavors at home.
Ingredients
For the Teriyaki Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 garlic cloves, minced
- 1 tsp grated ginger
- Sesame seeds and chopped green onions for garnish
For the Fried Rice:
- 3 cups cooked and cooled white rice (day-old rice works best)
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 3 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
For the Teriyaki Chicken:
- Prepare the sauce:
- In a small saucepan over medium heat, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Bring to a simmer, then add the cornstarch slurry. Stir continuously until the sauce thickens, about 2–3 minutes. Remove from heat.
- Cook the chicken:
- Heat a large skillet over medium-high heat and lightly grease with oil.
- Add the chicken thighs and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Pour the teriyaki sauce over the chicken, turning to coat. Simmer for 1–2 minutes to allow the chicken to soak in the sauce.
For the Fried Rice:
- Cook the eggs:
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Remove and set aside.
- Cook the vegetables:
- Add the remaining 1 tbsp oil to the skillet. Add the peas, carrots, and onion, and sauté for 3–4 minutes, or until tender.
- Add the rice:
- Stir in the cooked rice, breaking up any clumps. Add soy sauce and sesame oil, stirring until evenly coated.
- Combine everything:
- Return the scrambled eggs to the skillet and mix well. Adjust seasoning if necessary.
Serve:
- Plate the fried rice alongside the teriyaki chicken. Garnish with sesame seeds and green onions. Enjoy!
Notes
- Use chicken breasts if preferred, but adjust cooking time to avoid overcooking.
- For added flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
- Day-old rice ensures the fried rice is not mushy.