Description
This homemade easy teriyaki chicken and fried rice recipe brings Japanese culinary magic straight to home kitchens. Tender chicken glazed with savory sauce pairs perfectly with crispy rice, creating a satisfying meal that delights those who love authentic Asian-inspired dishes.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- ½ cup (120 ml) soy sauce
- ¼ cup (60 ml) honey
- 3 tbsps soy sauce (for fried rice)
- 2 tbsps brown sugar
- 2 tbsps vegetable oil
- 2 tbsps rice vinegar
- 2 tbsps water (for cornstarch slurry)
- 2 tsps sesame oil
- 1 tbsp sesame oil (for fried rice)
- 1 tbsp cornstarch
- 1 tbsp chopped green onions
- 1 tsp grated ginger
- 2 eggs, beaten
- 2 garlic cloves, minced
- 3 cups cooked and cooled white rice
- 1 cup frozen peas and carrots
- ½ cup diced onion
- Sesame seeds (for garnish)
Instructions
- Sauce Preparation: Combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Whisk while adding cornstarch slurry until the mixture transforms into a glossy, rich sauce with a velvety texture.
- Chicken Cooking: Sear chicken thighs in a lightly oiled skillet, developing a golden-brown crust and cooking until reaching 165F internal temperature. Generously enrobe the chicken with prepared teriyaki sauce, allowing it to caramelize and absorb flavors.
- Egg Creation: Rapidly scramble whisked eggs in a heated wok with vegetable oil until perfectly cooked. Set aside on a separate plate.
- Vegetable Sautéing: In the same wok, stir-fry peas, carrots, and onions until they become tender and release their aromatic essence.
- Rice Integration: Fold cooked rice into the vegetable mixture, breaking down any clusters while evenly distributing soy sauce and sesame oil. Gently reincorporate scrambled eggs, creating a harmonious blend of textures and flavors.
- Plating Finale: Artfully arrange teriyaki chicken alongside fragrant fried rice, garnishing with a delicate sprinkle of sesame seeds and finely chopped green onions for a visually stunning presentation.
Notes
- Optimize Sauce Consistency: Whisk cornstarch slurry gradually to prevent lumps and achieve a smooth, glossy teriyaki sauce with perfect coating thickness.
- Control Chicken Browning: Use medium-high heat and avoid overcrowding the skillet to ensure even golden-brown exterior without burning the meat’s surface.
- Rice Texture Mastery: Use day-old cold rice to prevent clumping and achieve that signature slightly crispy, separated fried rice texture that professionals love.
- Dietary Adaptation Trick: Swap chicken thighs with tofu or tempeh for vegetarian version, and use tamari instead of soy sauce for gluten-free alternative while maintaining authentic flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 3
- Calories: 585
- Sugar: 15 g
- Sodium: 1150 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 160 mg