Description
Sticky Teriyaki Chicken Fried Rice Skillet is a delightful dish that combines tender chicken, vibrant vegetables, and fluffy rice, all coated in a rich teriyaki sauce. This quick and easy recipe is perfect for busy weeknights or casual gatherings, taking just under 30 minutes to prepare. Each bite delivers a satisfying mix of flavors and textures that will leave your taste buds craving more. With the flexibility to customize with your favorite proteins or vegetables, this one-pan meal simplifies cleanup while ensuring deliciousness.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, diced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 3 cups cooked jasmine rice
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 green onions, chopped
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Marinate diced chicken thighs in soy sauce and cornstarch for 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat; cook marinated chicken until golden brown (5-7 minutes). Set aside.
- In the same skillet, sauté mixed vegetables for 3-4 minutes until tender.
- Push veggies aside and scramble beaten eggs until fully cooked; mix with the vegetables.
- Add cooked rice to the skillet, breaking up clumps and stirring to combine.
- Whisk together teriyaki sauce ingredients; pour over the rice mixture and stir well.
- Return cooked chicken to the skillet; heat through for about 2-3 minutes.
- Serve garnished with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 520
- Sugar: 10g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg