One of my favorite quick meals is teriyaki chicken fried rice! This simple one-pan dish is packed with flavor and is a fantastic way to use up leftover rice. The juicy chicken, colorful veggies, and tasty sauce come together in a delicious stir-fry that everyone will love. It’s perfect for busy weeknights when you want something easy and satisfying!
Method
Marinate the Chicken
First, I start by marinating the chicken to ensure it absorbs all those delicious flavors. In a mixing bowl, I add the diced chicken breast along with the soy sauce, white pepper, and a pinch of chili flakes. I mix everything together until the chicken is well coated with the marinade. To maximize flavor, I let it marinate for about an hour, allowing the seasonings to penetrate the meat and enhance its taste.
Cook the Chicken
Once the chicken has marinated, I heat a frying pan over high heat. It’s important to get the pan nice and hot so the chicken can sear properly. I carefully add the marinated chicken to the pan, making sure not to overcrowd it. I leave the chicken undisturbed for the first few minutes to allow it to develop a nice golden color. After a few minutes, I give it a good stir, ensuring all the pieces are cooked evenly. Once the chicken is browned and cooked through, I pour in the sauce ingredients: soy sauce, teriyaki sauce, oyster sauce, honey, and garlic purée. I let this mixture simmer for a few minutes, allowing the flavors to meld together beautifully before I set the chicken aside in the pan.
Cook the Vegetables
Next, I add a tablespoon of sesame oil to the same pan. The oil gives a lovely nutty flavor to the dish. I toss in the diced onion, diced carrot, and frozen peas, cooking them until they become tender. This usually takes about 3-4 minutes. Once the vegetables are soft and aromatic, I push them to one side of the pan, creating space for the eggs.
Scramble the Eggs
In the open space, I pour in the whisked eggs. I use my spatula to scramble them, breaking them up as they cook. It only takes a couple of minutes for the eggs to set and become fluffy. Once they are cooked through, I mix them in with the sautéed vegetables, ensuring that everything is well combined.
Combine Rice and Chicken
With the eggs and vegetables mixed, I add the pre-cooked rice to the pan. I stir everything together, making sure the rice gets heated through and combines well with the other ingredients. After a few minutes of frying, I return the chicken, along with all the sauce from the side, back into the pan. I gently fold everything together, letting it cook for another 2-3 minutes until everything is hot and the flavors are well integrated.
Teriyaki Chicken Fried Rice
Equipment
- Mixing bowl
- Frying pan
- Cooking spoon or spatula
- Measuring spoons
- Knife and cutting board
Ingredients
- For the Chicken:
- 300 g diced chicken breast
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- A pinch of chili flakes
- For the Rice:
- 120 g dry rice 60g per portion, cooked in advance
- 1/2 diced onion
- 1/2 diced carrot
- 70 g frozen peas
- 2 whisked eggs
- 1 tablespoon sesame oil
- For the Sauce:
- 2 tablespoons soy sauce
- 4 tablespoons teriyaki sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon garlic purée
Instructions
- First, I start by marinating the chicken. I add the diced chicken breast, soy sauce, white pepper, and chili flakes to a bowl and mix everything together. I let it marinate for about an hour to soak up all the flavors.
- Once the chicken is ready, I heat a frying pan over high heat. I cook the chicken without moving it too much at first so it can get some nice color. After a few minutes, I give it a good stir and then pour in the sauce ingredients: soy sauce, teriyaki sauce, oyster sauce, honey, and garlic purée. I let it simmer for a bit, then set the chicken aside.
- Next, I add sesame oil to the same pan and toss in the diced onion, diced carrot, and frozen peas. I cook the veggies until they’re soft, then push them to one side of the pan. In the open space, I pour in the whisked eggs and scramble them with a spoon until they’re cooked.
- Once the eggs are done, I mix them with the veggies and add the cooked rice to the pan. I stir everything together and fry it for a few minutes before adding the chicken back into the mix. I let it all cook together for another 2-3 minutes until everything is hot and ready to serve!
Notes
Serving Suggestions
I love serving this teriyaki chicken fried rice with steamed broccoli and a side of prawn crackers for some extra crunch. It makes for a well-rounded meal that’s both delicious and colorful!
Fun Fact
Did you know that teriyaki sauce originated in Japan? The word “teriyaki” comes from “teri,” meaning glaze, and “yaki,” meaning to grill or broil. It’s commonly used to flavor chicken, fish, and vegetables!
Conclusion
Teriyaki chicken fried rice is a fantastic meal that’s not only tasty but also quick to prepare. It’s a great way to enjoy a one-pan dish filled with flavors and textures. I hope you give this recipe a try and enjoy it as much as I do!