Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Teriyaki Chicken Fried Rice: The Ultimate Recipe Guide

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

Delicious and easy homemade Teriyaki Chicken Fried Rice. Tender chicken in a sweet and savory teriyaki sauce combined with flavorful fried rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons sake (rice wine) or dry sherry
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (slurry)
  • 3 cups cooked and cooled long-grain rice (day-old rice is best)
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas and carrots mix
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons soy sauce (adjust to taste)
  • 1 tablespoon oyster sauce (optional, but adds great flavor)
  • 1 teaspoon sesame oil
  • 1/4 cup chopped green onions, for garnish
  • Sesame seeds, for garnish (optional)

Instructions

  1. In a medium bowl, whisk together the soy sauce, mirin, sake (or sherry), brown sugar, honey, grated ginger, minced garlic, and sesame oil. This is your teriyaki marinade.
  2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be!
  3. After marinating, remove the chicken from the refrigerator. In a small bowl, prepare the cornstarch slurry by whisking together the cornstarch and cold water until smooth. This will help thicken the teriyaki sauce.
  4. Heat a large skillet or wok over medium-high heat. Add the marinated chicken, reserving the marinade. Cook the chicken, stirring occasionally, until it is browned on all sides and almost cooked through, about 5-7 minutes.
  5. Pour the reserved marinade into the skillet with the chicken. Bring the mixture to a simmer.
  6. Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly. Continue to cook until the sauce thickens and becomes glossy, about 1-2 minutes. Be careful not to overcook, as the sauce can become too thick.
  7. Remove the teriyaki chicken from the heat and set aside.
  8. Make sure your rice is cooked and completely cooled. Day-old rice works best for fried rice because it’s drier and less likely to clump together. If you’re using freshly cooked rice, spread it out on a baking sheet to cool quickly.
  9. Heat a large wok or skillet over medium-high heat. Add the vegetable oil.
  10. Add the diced onion, carrots, and celery to the hot oil. Stir-fry for about 3-5 minutes, or until the vegetables are slightly softened.
  11. Add the frozen peas and carrots mix and minced garlic to the wok. Continue to stir-fry for another 2-3 minutes, until the peas and carrots are heated through and the garlic is fragrant.
  12. Push the vegetables to one side of the wok. Pour the lightly beaten eggs into the empty space. Scramble the eggs until they are cooked through, then chop them into smaller pieces.
  13. Combine the scrambled eggs with the vegetables in the wok.
  14. Add the cooked and cooled rice to the wok. Break up any clumps of rice with your spatula.
  15. Pour in the soy sauce and oyster sauce (if using). Stir-fry the rice, vegetables, and eggs together, ensuring that the rice is evenly coated with the sauces. Continue to cook for about 3-5 minutes, stirring frequently, until the rice is heated through and slightly crispy.
  16. Stir in the sesame oil for added flavor.
  17. Gently fold the cooked teriyaki chicken into the fried rice. Be careful not to break up the chicken too much.
  18. Continue to stir-fry for another 1-2 minutes, until the chicken and rice are well combined and heated through.
  19. Remove the teriyaki chicken fried rice from the heat.
  20. Garnish with chopped green onions and sesame seeds (if desired).
  21. Serve immediately and enjoy your delicious homemade Teriyaki Chicken Fried Rice!

Notes

  • Marinating the chicken for longer (up to 4 hours) will result in a more flavorful dish.
  • Day-old rice is best for fried rice as it is drier and less likely to clump.
  • Oyster sauce is optional but adds a great depth of flavor to the fried rice.
  • Adjust the amount of soy sauce to your taste preference.
  • Be careful not to overcook the teriyaki sauce after adding the cornstarch slurry, as it can become too thick.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://butdelicious.com/teriyaki-chicken-fried-rice/