Teriyaki Chicken with Fried Rice

A delicious takeout-style meal featuring juicy teriyaki chicken served over flavorful fried rice loaded with vegetables and eggs.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients
For the Teriyaki Chicken
1½ pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
Homemade Teriyaki Sauce
½ cup low-sodium soy sauce
¼ cup water
¼ cup brown sugar
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons cold water (to mix with cornstarch)
For the Fried Rice
3 cups cooked cold jasmine rice (day-old rice works best)
2 tablespoons vegetable oil
2 eggs, beaten
1 cup frozen peas and carrots
3 green onions, sliced
2 cloves garlic, minced
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and black pepper to taste
Garnish
Sesame seeds
Chopped green onions
Instructions
Step 1: Make the Teriyaki Sauce

In a saucepan combine:

Soy sauce
Water
Brown sugar
Honey
Rice vinegar
Sesame oil

Bring to a gentle simmer.

Mix cornstarch with cold water until smooth.

Slowly stir the slurry into the sauce.

Cook 2–3 minutes until thickened.

Set aside.

Step 2: Cook the Chicken

Season chicken with salt and pepper.

Heat vegetable oil in a large skillet.

Cook chicken for 6–8 minutes until browned and fully cooked (internal temperature 165°F / 74°C).

Add garlic and ginger.

Cook 30 seconds.

Pour in the teriyaki sauce.

Simmer 2–3 minutes until the chicken is coated in a glossy sauce.

Step 3: Cook the Eggs

Heat oil in a large wok or skillet.

Pour in beaten eggs.

Scramble until just cooked.

Remove and set aside.

Step 4: Cook the Vegetables

Add another tablespoon of oil if needed.

Cook:

Peas
Carrots
Garlic

Stir-fry for 3–4 minutes.

Step 5: Add Rice

Add cold cooked rice.

Break apart any clumps.

Stir-fry for 4–5 minutes.

Step 6: Season

Add:

Soy sauce
Oyster sauce
Sesame oil

Mix well.

Return scrambled eggs.

Add green onions.

Cook another minute.

Step 7: Serve

Divide fried rice among serving plates.

Top with teriyaki chicken.

Garnish with:

Sesame seeds
Green onions

Serve immediately.

Tips for Success
Use cold, day-old rice for the best fried rice texture.
Chicken thighs stay juicier than chicken breasts.
Avoid overcrowding the pan so the chicken browns properly.
Stir-fry over medium-high heat for restaurant-style flavor.
Adjust the sweetness by adding more or less honey.
Variations
Use shrimp instead of chicken.
Make it spicy with sriracha or chili flakes.
Add broccoli, bell peppers, mushrooms, or snap peas.
Use cauliflower rice for a low-carb version.
Substitute tofu for a vegetarian option.
Storage
Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 2 months.

Thaw overnight before reheating.

Reheating
Microwave

Heat for 2–3 minutes, stirring halfway.

Stovetop

Reheat in a skillet over medium heat with a splash of water until warmed through.

Nut Information 🌰

This recipe does NOT contain peanuts or tree nuts as ingredients.

However, be aware of these potential allergens and cross-contact risks:

Sesame oil and sesame seeds are included. Sesame is a common allergen but is not a tree nut.
Check labels on:
Soy sauce
Oyster sauce
Sesame oil
Rice vinegar
Frozen vegetables
Cornstarch

Some brands may be processed in facilities that also handle:

Almonds
Walnuts
Pecans
Cashews
Pistachios
Hazelnuts
Macadamia nuts
Brazil nuts
Peanuts (a legume and common allergen)

For severe nut allergies:

Buy products labeled nut-free when possible.
Read ingredient labels carefully.
Prevent cross-contamination by using clean utensils, cookware, and preparation surfaces.
Approximate Nutrition (Per Serving)
Calories: 640
Protein: 36g
Carbohydrates: 58g
Fat: 26g
Saturated Fat: 6g
Fiber: 3g
Sugar: 16g
Sodium: 980mg
Cholesterol: 150mg
Frequently Asked Questions (Q&S)

Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast is leaner, while thighs are juicier and more flavorful.

Q: Why should I use cold rice?
A: Cold, day-old rice is drier and fries better, preventing a mushy texture.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free soy sauce (tamari) and a gluten-free oyster sauce or omit it.

Q: Can I make the teriyaki sauce ahead of time?
A: Absolutely. Store it in the refrigerator for up to 1 week in an airtight container.

Q: Can I add more vegetables?
A: Yes. Broccoli, zucchini, bell peppers, mushrooms, snap peas, corn, or edamame are great additions.

Q: Is this recipe spicy?
A: No. Add chili flakes, sriracha, or chili garlic sauce if you prefer some heat.

Q: Can I meal prep this recipe?
A: Yes. Divide into individual containers and refrigerate for quick lunches or dinners.

Q: What can I serve with Teriyaki Chicken and Fried Rice?
A: It pairs well with steamed broccoli, Asian cucumber salad, vegetable spring rolls, miso soup, or stir-fried green beans.

Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice adds more fiber and works well in fried rice.

Q: Can I freeze leftovers?
A: Yes. Cool completely, freeze in airtight containers for up to 2 months, and thaw overnight before reheating.