Easy Teriyaki Chicken and Fried Rice Recipe: A Flavorful Family Feast

Succulent teriyaki chicken dances with vibrant flavors that will make you smile.

Home cooking doesn’t get more satisfying than this simple Asian-inspired meal.

Every bite promises a delightful blend of sweet and savory notes.

The marinade infuses tender chicken pieces with rich, complex undertones.

Crispy fried rice provides the perfect complementary texture and background harmony.

Japanese-style seasonings bring an authentic touch to your dinner plate.

You’ll love how quickly this recipe comes together with minimal ingredients and maximum taste.

This delicious combination guarantees a restaurant-quality experience right in your own kitchen.

Sides That Pair with Teriyaki Chicken and Rice

• Pair with crisp Japanese sake to complement the sweet and savory sauce, creating a harmonious balance that enhances the teriyaki's rich umami notes.
• Serve alongside a light cucumber salad with rice vinegar dressing to provide a refreshing, cool contrast to the warm, glazed chicken and balancing the meal's richness.
• Choose a cold Asahi or Sapporo beer to cut through the teriyaki's sweetness, offering a clean, crisp palate cleanser that matches the dish's Asian-inspired cooking technique.
• Add pickled vegetables like quick-pickled daikon radish or ginger to introduce a tangy, bright element that adds complexity and freshness to the teriyaki chicken and fried rice combination.

Customizations for This Takeout Favorite

• Gluten-Free Version: Replace soy sauce with tamari or coconut aminos to make the recipe celiac-friendly. Use cornstarch or arrowroot powder as a thickening agent.
• Low-Sodium Option: Substitute regular soy sauce with low-sodium soy sauce or reduce the overall amount of sauce. Add fresh herbs like green onions or cilantro to enhance flavor without extra salt.
• Vegetarian Alternative: Swap chicken thighs with firm tofu, tempeh, or seitan. Press tofu to remove excess moisture before cooking and marinate in teriyaki sauce for deeper flavor absorption.
• Spicy Kick Variation: Add red pepper flakes, sriracha, or gochujang to the teriyaki sauce for a zesty, heat-packed version. Adjust spice levels to personal preference by gradually increasing hot sauce quantity.

Why Teriyaki Chicken and Fried Rice Are a Winning Combo

• Teriyaki chicken and fried rice offer a delightful solution for busy home cooks seeking a delicious dinner.
• The recipe requires simple ingredients and basic cooking techniques, making it accessible for both novice and experienced chefs.
• From start to finish, this dish comes together in about 30 minutes, perfect for families needing quick, satisfying meals.
• The versatile teriyaki sauce allows easy modification with additional spices or ingredients to suit different taste preferences and dietary needs.

Ingredients for a Savory Teriyaki Stir Fry

• Chicken Thighs: Perfect for absorbing rich teriyaki flavors, tender and juicy meat that stays moist during cooking. Boneless and skinless preferred for easier preparation.

• Soy Sauce, Rice Vinegar: Creates the classic teriyaki base with tangy and salty depth. Low sodium soy sauce works well for less salt content.
• Honey, Brown Sugar: Provides natural sweetness and helps create glossy sauce texture. Dark brown sugar offers deeper caramel notes.
• Sesame Oil: Adds distinctive nutty aroma and authentic Asian flavor profile. Use toasted sesame oil for more intense taste.

• Garlic, Ginger: Essential for building authentic teriyaki flavor with sharp, warm undertones. Fresh ingredients recommended over dried versions.
• Cornstarch: Helps thicken sauce and create smooth, glossy consistency. Cornstarch must be mixed with water to create slurry before adding to sauce.
• Cooking Oil: Allows chicken to brown evenly and prevent sticking. Neutral oils like vegetable or canola work best.

How to Cook Chicken and Rice Like Takeout Pros

Step 1: Craft the Teriyaki Sauce

• Soy sauce
• Honey
• Brown sugar
• Rice vinegar
• Sesame oil
• Minced garlic
• Grated ginger

Warm the mixture over medium heat, stirring gently. Whisk in cornstarch slurry and continue mixing until the sauce transforms into a glossy, thick consistency. Remove from heat once it reaches a smooth, rich texture.

Step 2: Sizzle the Chicken

Warm a large skillet over medium-high heat and lightly coat with cooking oil. Carefully place chicken thighs into the pan, allowing each side to develop a golden-brown crust. Cook thoroughly until the internal temperature reaches 165°F/74°C, which typically takes 5-6 minutes per side.

Step 3: Coat and Simmer Chicken

Pour the prepared teriyaki sauce directly over the cooked chicken. Gently turn the pieces to ensure complete coverage. Let the chicken simmer in the sauce for an additional 1-2 minutes, allowing the flavors to deeply penetrate the meat.

Step 4: Prepare Fried Rice

• Cooked rice
• Diced vegetables
• Beaten eggs
• Chopped green onions

Continuously toss ingredients to prevent sticking and create a uniform golden color.

Step 5: Plate and Serve

Transfer the teriyaki-glazed chicken beside the steaming fried rice. Garnish with sesame seeds and extra green onions for a restaurant-quality presentation.

Tips for Sticky Rice and Glazed Chicken

• Prevent Sauce Burning: Whisk constantly and watch the heat closely when simmering the teriyaki sauce to avoid scorching or sticking to the pan.
• Check Chicken Doneness: Use a meat thermometer to ensure chicken reaches 165°F/74°C for safe and perfectly cooked meat without drying out.
• Customize Sauce Sweetness: Adjust honey and brown sugar levels to create a personalized teriyaki flavor that suits your taste preferences.
• Boost Flavor Depth: Add a splash of mirin or sake to the sauce for a more authentic and complex Japanese teriyaki taste.
• Make Ahead Friendly: Prepare teriyaki sauce and marinate chicken in advance, storing in the refrigerator to develop richer flavors before cooking.

Keep This Dish Fresh for Later Meals

• Store leftover teriyaki chicken and fried rice in airtight containers within 2 hours of cooking. Separate chicken and rice to maintain texture and prevent sogginess.
• Place containers in the refrigerator and consume within 3-4 days for best quality and food safety.
• Warm chicken in a skillet over medium heat with a splash of water or extra teriyaki sauce. Stir gently to prevent drying out, heating until internal temperature reaches 165°F.
• Sprinkle a few drops of water on rice before microwaving. Heat in 30-second intervals, stirring between each to distribute warmth evenly and restore moisture.

Easy Teriyaki Chicken And Fried Rice Recipe

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4.6 from 24 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Sizzling Japanese-inspired easy teriyaki chicken and fried rice dance together on one delightful plate. Crispy chicken glazed with sweet teriyaki sauce mingles perfectly with fragrant rice, promising a simple yet satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1.5 pounds (680 grams) boneless, skinless chicken thighs

Marinade and Sauce Ingredients:

• 0.5 cup (120 milliliters) soy sauce
• 0.25 cup (60 milliliters) honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 garlic cloves, minced
• 1 teaspoon grated ginger

Fried Rice and Garnish Ingredients:

• 3 cups cooked and cooled white rice
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 0.5 cup diced onion
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)

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Instructions

1. Craft the teriyaki glaze by combining soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat.
2. Whisk the mixture continuously, bringing it to a gentle simmer, then incorporate the cornstarch slurry to create a glossy, thickened sauce.
3. Remove the teriyaki glaze from heat once it reaches a luxurious, coating consistency, allowing it to rest while preparing the chicken.
4. Preheat a large skillet with a light coating of oil, ensuring even heat distribution for optimal chicken searing.
5. Carefully place chicken thighs into the hot skillet, cooking each side until a golden-brown crust develops and the meat reaches a safe internal temperature of 165F/74C.
6. Generously drench the perfectly cooked chicken with the prepared teriyaki glaze, gently turning to ensure complete coverage.
7. Allow the chicken to simmer briefly in the sauce, enabling the flavors to meld and penetrate the meat thoroughly.
8. Let the teriyaki chicken rest for a moment, allowing the glaze to caramelize and intensify the overall flavor profile.

Notes

• Enhance the sauce’s depth by toasting whole garlic and ginger before mincing to release more complex, aromatic flavors.
• Create a gluten-free version by substituting regular soy sauce with tamari or coconut aminos for those with wheat sensitivities.
• Control sauce thickness by adjusting cornstarch amount – less for a lighter glaze, more for a richer, clingy coating on the chicken.
• Meal prep friendly recipe: Cooked chicken and sauce can be stored separately in airtight containers for up to 4 days, making quick weeknight dinners a breeze.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 14 g
• Sodium: 1200 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 63 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 150 mg