Description
This Easy Teriyaki Chicken and Fried Rice Dinner is a flavorful, one-pan meal perfect for busy weeknights. Juicy chicken coated in a homemade teriyaki sauce served with savory fried rice—it’s better than takeout and ready in just 30 minutes!
Ingredients
Units
Scale
- For the Teriyaki Chicken:
- 1 1/2 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
- Sesame seeds & chopped green onions for garnish
- For the Fried Rice:
- 3 cups cooked and cooled white or brown rice
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots mix
- 1/2 cup diced onion
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Cook the Chicken: In a large skillet over medium-high heat, add oil and cook chicken until browned and cooked through.
- In a bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Pour over chicken.
- Stir in cornstarch slurry and simmer until sauce thickens and coats the chicken. Set aside.
- Make Fried Rice: In the same skillet or separate pan, heat oil. Sauté onions, peas, and carrots until tender. Push to the side, scramble eggs in the pan, then mix together.
- Add rice, soy sauce, and sesame oil. Stir-fry everything together for 3–4 minutes until heated through.
- Serve teriyaki chicken over fried rice, topped with sesame seeds and green onions.
Notes
- Day-old rice works best for fried rice to avoid sogginess.
- Swap chicken for tofu or shrimp for variation.
- Add broccoli or bell peppers to the chicken for extra veggies.
Nutrition
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 170 mg
