If you’re looking for a quick, flavorful, and satisfying meal that will make your taste buds sing, look no further than this Easy Teriyaki Chicken and Fried Rice recipe. Combining juicy chicken thighs coated in a sticky, sweet, and savory teriyaki sauce with perfectly seasoned fried rice, this dish brings all the flavors of your favorite takeout right into your home kitchen. And the best part? It’s ready in under an hour!
This recipe is ideal for busy weeknights when you’re craving something comforting but don’t have the time (or energy) to order takeout. The beauty of this dish is how customizable it is. Want to make it vegetarian? Easy! Switch out the chicken for tofu. Prefer more veggies? Throw in some bell peppers, zucchini, or even a handful of spinach. It’s all about making it your own. So, grab your skillet, and let’s dive into this easy and delicious recipe.
Why You’ll Love This Teriyaki Chicken and Fried Rice
One of the best things about this dish is how quickly it comes together. You can have everything prepped, cooked, and plated in about 40 minutes. That’s right—less than an hour for a meal that’s full of flavor and texture. Plus, if you’re looking for a one-pan meal, this one’s got you covered. The chicken and fried rice come together in the same skillet, making cleanup a breeze.
What’s more, this dish is healthier than traditional takeout because you control the ingredients. No extra sugar or sodium lurking in the sauce—just the goodness of fresh ingredients, balanced flavors, and a satisfying combination of protein, carbs, and veggies. It’s the perfect family meal or meal prep solution for the week.
So, are you ready to make this mouthwatering Easy Teriyaki Chicken and Fried Rice? Let’s get started!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Teriyaki Chicken:
- 1 ½ lbs boneless, skinless chicken thighs (or breasts if you prefer)
- ½ cup soy sauce
- ¼ cup honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 garlic cloves, minced
- 1 tsp grated ginger
- Sesame seeds and chopped green onions for garnish
For the Fried Rice:
- 3 cups cooked and cooled white rice (day-old rice works best)
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- ½ cup diced onion
- 3 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
Making the Teriyaki Sauce: Start by preparing the teriyaki sauce. In a small saucepan over medium heat, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and grated ginger. Let it come to a simmer and cook for about 2–3 minutes. As it simmers, the sauce will start to thicken up. Once it’s nice and sticky, whisk in the cornstarch slurry (cornstarch mixed with water). Stir until the sauce reaches a glossy, thick consistency. Now, remove the pan from the heat and set it aside while you cook the chicken.
Cooking the Chicken: Next, heat a large skillet over medium-high heat and add a touch of oil. Toss in your chicken thighs (or breasts, if preferred) and cook for about 5–6 minutes on each side. You want the chicken to get a nice golden-brown crust and cook all the way through, so check that the internal temperature hits 165°F (74°C). Once the chicken is cooked, pour the teriyaki sauce over the top and turn the heat down to medium-low. Let the chicken simmer in the sauce for an extra 1–2 minutes to soak up all that savory goodness. Don’t forget to garnish with sesame seeds and chopped green onions for that authentic, finishing touch!
Making the Fried Rice: While your chicken is soaking up the teriyaki sauce, it’s time to start on the fried rice. Heat a tablespoon of vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, pour in the beaten eggs and scramble them until they’re fully cooked. Set them aside.
Now, in the same skillet, add the remaining tablespoon of vegetable oil and toss in the diced onion, peas, and carrots. Sauté them for 3–4 minutes until they’re tender and vibrant. Add the cooked rice, breaking up any clumps with your spatula. Stir everything around to coat the rice with the veggies, and pour in the soy sauce and sesame oil. Stir again to mix it all together and let the rice get that beautiful golden-brown color. Finally, stir in the scrambled eggs you set aside earlier, and taste the fried rice. Feel free to adjust the seasoning by adding a little more soy sauce or sesame oil if needed.
Bringing it All Together: Once the fried rice is ready, plate it up alongside the teriyaki chicken. Spoon the chicken right over the fried rice, and don’t forget to drizzle a little extra teriyaki sauce over the top if you want even more flavor. Garnish with a sprinkle of sesame seeds and some fresh green onions for a pop of color and extra flavor.
Tips and Tricks
- Day-Old Rice: If you can, use day-old rice for your fried rice. The rice will be drier and less sticky, which helps the grains stay separate and get crispy in the skillet. Fresh rice tends to get mushy when fried, so this is a small but important tip!
- Marinate the Chicken: For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes to an hour before cooking. This lets the chicken absorb all that sweet and savory goodness, making every bite more flavorful.
- Customizable Protein: While I’ve used chicken in this recipe, you can easily swap it out for shrimp, beef, or even tofu for a vegetarian twist. If you’re using tofu, be sure to press it to remove excess moisture and cube it before cooking.
- More Veggies: Don’t hesitate to add more veggies to the fried rice. Bell peppers, broccoli, or zucchini all work wonderfully in this dish. Add them along with the peas and carrots for extra flavor and nutrition.
Storage Instructions
Leftovers of this Easy Teriyaki Chicken and Fried Rice make for a fantastic lunch the next day! Store any extras in an airtight container in the fridge for up to 3 days. If you want to freeze the meal, the fried rice freezes beautifully, but the teriyaki chicken may lose its texture after freezing. To freeze, store the chicken and rice separately in airtight containers for up to 2 months. When reheating, heat the chicken in a skillet on low and add a splash of water to prevent it from drying out. The fried rice can be reheated in the microwave or on the stovetop.
Serving Suggestions
This dish is hearty on its own, but you can always serve it with a light side to balance the richness. A refreshing cucumber salad dressed with rice vinegar, a dash of sesame oil, and a sprinkle of sesame seeds would be the perfect complement. You can also serve this dish with a warm bowl of miso soup for a complete meal that feels like a restaurant-quality dinner at home.
FAQs
- Can I use fresh rice for fried rice? While fresh rice is fine, day-old rice works best for fried rice. It’s drier and less sticky, which helps the rice stay separate while frying.
- How do I make this recipe vegetarian? Simply swap the chicken for tofu or tempeh, and use vegetable broth instead of chicken broth in the sauce.
- What can I use instead of cornstarch? Arrowroot powder or tapioca starch can be used as alternatives to thicken the sauce.
- Is this recipe good for meal prep? Yes, this recipe is perfect for meal prep! Store the components separately in airtight containers, and reheat them as needed throughout the week.
- Can I double the recipe? Absolutely! If you’re feeding a larger crowd, double the ingredients. Just make sure to cook the chicken in batches if necessary to avoid overcrowding the pan.
Conclusion
Easy Teriyaki Chicken and Fried Rice is the ultimate weeknight dinner. With a combination of savory, sweet, and umami flavors in every bite, this dish is a total crowd-pleaser. Whether you’re cooking for your family, prepping for the week ahead, or just craving something quick and satisfying, this recipe is your go-to. Make it tonight and enjoy all the deliciousness it has to offer!
Easy Teriyaki Chicken and Fried Rice
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs
- ½ cup soy sauce
- ¼ cup honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 3 cups cooked and cooled white rice
- 2 tbsp vegetable oil
- 2 eggs beaten
- 1 cup frozen peas and carrots
- ½ cup diced onion
- 3 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- In a small saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, then stir in the cornstarch slurry. Cook for 2–3 minutes until thickened, then remove from heat.
- Heat a large skillet over medium-high heat and add oil. Cook chicken thighs for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Pour the teriyaki sauce over the chicken, reduce heat to medium-low, and simmer for 1–2 minutes.
- In a separate skillet or wok, heat vegetable oil over medium heat. Scramble the eggs until fully cooked, then remove and set aside.
- In the same skillet, add the peas, carrots, and onion. Sauté for 3–4 minutes until tender.
- Add the cooked rice, breaking up clumps, and stir in soy sauce and sesame oil. Add the cooked eggs and mix everything together.
- Serve the fried rice alongside the teriyaki chicken. Garnish with sesame seeds and green onions.
