Description
Sizzling Japanese-inspired “easy teriyaki chicken and fried rice” blends sweet and savory flavors with remarkable simplicity. Home cooks can quickly craft this delicious meal that brings authentic Asian cuisine right to their kitchen table.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken thighs
Sauce and Seasoning Ingredients:
- ½ cup (120 milliliters) soy sauce
- ¼ cup (60 milliliters) honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish and Additional Ingredients:
- Sesame seeds
- Chopped green onions
Fried Rice Ingredients:
- 3 cups cooked and cooled white rice
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- ½ cup diced onion
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
Instructions
- Craft a robust teriyaki sauce by gently simmering soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Whisk consistently while incorporating a cornstarch slurry to achieve a glossy, thickened consistency.
- Heat a skillet with a light oil coating, then carefully place chicken thighs to achieve a golden-brown exterior. Cook thoroughly until internal temperature reaches 165F, ensuring complete doneness.
- Lavishly coat the chicken with prepared teriyaki sauce, allowing it to gently simmer and absorb the rich, complex flavors for a few minutes.
- Prepare the egg component by whisking eggs and rapidly scrambling them in a heated wok with vegetable oil until perfectly cooked. Transfer eggs to a separate plate.
- In the same wok, sauté a colorful medley of peas, carrots, and onions until they become tender and fragrant.
- Introduce cooked rice into the vegetable mixture, meticulously breaking down any clumps while ensuring even distribution of soy sauce and sesame oil.
- Reincorporate the scrambled eggs into the rice, gently folding to create a harmonious blend of textures and flavors.
- Plate the aromatic fried rice alongside the glossy teriyaki chicken, garnishing with a sprinkle of sesame seeds and finely chopped green onions for a vibrant presentation.
Notes
- Master the teriyaki sauce by whisking ingredients slowly to prevent burning and achieve a glossy, rich consistency.
- Create a cornstarch slurry with cold water to ensure smooth thickening without lumps in the sauce.
- Use high-heat cooking for chicken to develop a beautiful golden-brown exterior while keeping the inside juicy.
- Opt for day-old rice when making fried rice to prevent mushiness and achieve that perfect slightly crispy texture.
- Quickly sauté vegetables to maintain their crunch and vibrant color in the fried rice.
- Experiment with protein alternatives like tofu or shrimp for dietary variations of this classic dish.
- Add a splash of mirin or sake to enhance the teriyaki sauce’s depth and authentic Japanese flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 11 g
- Sodium: 1000 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 130 mg