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Sticky Teriyaki Chicken Fried Rice Skillet

A delicious and nutritious one-skillet meal combining juicy chicken, colorful vegetables, and tender rice in a rich teriyaki sauce, perfect for busy nights or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs, diced Juicy and tender, chicken thighs provide great flavor and moisture.
  • 3 cups cooked jasmine rice (preferably day-old) Day-old rice prevents clumping; it’s drier and fries better.
  • 1 cup mixed vegetables (peas, carrots, corn) Adds color, nutrients, and a sweet crunch.
  • 2 eggs beaten Provides protein and richness, tying the dish together.
  • 3 stalks green onions, chopped Freshness and a mild onion flavor to finish off the dish.
Teriyaki Sauce Ingredients
  • 1/2 cup soy sauce The base for the teriyaki sauce, giving it that distinguishable flavor.
  • 1/4 cup brown sugar Adds sweetness to the sauce, balancing flavors.
  • 2 tablespoons rice vinegar Provides acidity to cut through the richness of the dish.
  • 1 tablespoon sesame oil Adds a nutty aroma and enhances flavor complexity.
  • 1 teaspoon garlic, minced Essential for aromatic flavor.
  • 1 teaspoon ginger, minced Adds a zesty kick that complements the other ingredients.
Additional Ingredients
  • 2 tablespoons vegetable oil For frying and sautéing ingredients.
  • 1 tablespoon cornstarch Helps the chicken develop a golden crust and enhances the teriyaki sauce texture.
  • 2 tablespoons soy sauce Essential for marinating chicken; it adds umami flavor.

Method
 

Marination
  1. In a bowl, mix diced chicken thighs with soy sauce and cornstarch. Let it marinate for 15 minutes.
Cooking
  1. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken. Cook for about 5-7 minutes, until golden brown and fully cooked. Remove and set aside.
  2. In the same skillet, add the remaining tablespoon of oil. Toss in the mixed vegetables and sauté for 3-4 minutes, or until they’ve softened.
  3. Push the vegetables to one side. Pour the beaten eggs into the other side of the skillet. Scramble them until fully cooked, then mix with the vegetables.
  4. Add the cooked rice to the skillet. Break up any clumps and stir to combine with the eggs and vegetables.
  5. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Pour the teriyaki sauce over the rice mixture and stir well.
  6. Add the cooked chicken back to the skillet. Mix until heated through, about 2-3 minutes.
  7. Top with chopped green onions before serving. Enjoy hot!

Notes

For best results, always use day-old rice. Keep frozen mixed vegetables on hand for convenience. This recipe can easily be doubled for larger gatherings.