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Easy Teriyaki Chicken and Fried Rice

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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

Scale

For the Teriyaki Chicken:

  • 1 ½ lbs boneless, skinless chicken thighs
  • ½ cup soy sauce
  • ¼ 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
  • ½ cup diced onion
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil

Instructions

For the Teriyaki Chicken:

  1. 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.
  2. 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:

  1. 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.
  2. 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.
  3. Add the rice:
    • Stir in the cooked rice, breaking up any clumps. Add soy sauce and sesame oil, stirring until evenly coated.
  4. 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.

Find it online: https://ukfinda.com/easy-teriyaki-chicken-and-fried-rice/