Description
Teriyaki Chicken Fried Rice is a quick and delicious one-pan meal that brings the vibrant flavors of Asian cuisine to your kitchen. This dish features tender chicken, colorful vegetables, and a homemade teriyaki sauce that perfectly coats each grain of rice. Perfect for busy weeknights or family gatherings, this recipe is both satisfying and customizable, allowing you to add your favorite veggies or proteins. In just 25 minutes, you can whip up this delightful dish that everyone will love.
Ingredients
Scale
- 4 cups cooked rice
- 2 lbs chicken breasts (cut into strips)
- 1 onion (chopped)
- 1 carrot (diced)
- 1 zucchini (cut into matchsticks)
- 1/4 cup soy sauce
- 1/4 cup water
- 1 Tbsp apple cider vinegar
- 3 Tbsp sugar
- 2 eggs
- 3 garlic cloves (crushed)
- 1/2 cup oil
- Salt and pepper to taste
- 1/4 tsp dried ginger
Instructions
- Cook the rice according to package instructions and set aside.
- In a wok or large frying pan over medium-high heat, add oil and heat. Season chicken with salt and pepper, cook until golden brown (5-7 minutes), then remove and set aside.
- Stir-fry onion, carrot, and zucchini in the same pan for about 3–5 minutes until tender but crisp.
- Push vegetables to one side; crack in eggs and scramble until fully cooked.
- Add back cooked chicken along with garlic and ginger; mix well.
- For the sauce, combine soy sauce, water, apple cider vinegar, and sugar in a bowl; pour over the mixture in the pan.
- Finally, add the cooked rice and stir everything together until well combined; heat through for an additional 2–3 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 429
- Sugar: 6g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 186mg
Keywords: Using day-old rice helps prevent clumping during cooking. Feel free to customize vegetables based on your preference—bell peppers or snap peas work great too.