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Teriyaki Chicken Fried Rice

Savory Teriyaki Chicken Fried Rice Ready in 30 Minutes

A quick and healthy Teriyaki Chicken Fried Rice dish that combines juicy chicken, vibrant veggies, and fluffy jasmine rice, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces Chicken Breasts Substitute with thighs for richer flavor.
  • 1/4 cup Teriyaki Sauce Use low-sodium for a healthier version.
  • 1 tablespoon Cornstarch Omit for a lighter dish.
For Cooking
  • 1 tablespoon Vegetable Oil Any neutral oil like canola or sunflower works well.
  • 2 cloves Garlic Fresh is best, but garlic powder can substitute.
  • 1 tablespoon Ginger Ginger powder can be used in smaller amounts.
For the Vegetables
  • 1 medium Onion Substitute with scallions for a milder taste.
  • 2 medium Carrots Swap with peas or bell peppers.
  • 2 cups Cabbage Bok choy offers a nice twist.
  • 1 cup Broccoli Snap peas can replace it if needed.
For the Rice Dish
  • 3 cups Jasmine Rice Use day-old rice for best texture.
  • 2 large Eggs For a vegan option, use tofu instead.
  • 1 tablespoon Soy Sauce Opt for tamari if gluten-free.
  • 1 tablespoon Sesame Oil Olive oil can substitute but won't have the same flavor.
Seasonings
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Red Pepper Flakes Adjust to your preference.

Equipment

  • Skillet or Wok

Method
 

Prep
  1. Begin by cutting the chicken breasts into bite-sized chunks. In a bowl, combine with teriyaki sauce and cornstarch. Cover and refrigerate for at least 1 hour.
  2. Chop the onions, mince the garlic, and grate the ginger. Dice the carrots and shred the cabbage. Cut broccoli into small florets.
Cook
  1. Heat a large skillet or wok over medium-high heat with vegetable oil. Once hot, add the marinated chicken with the sauce, cooking until golden brown.
  2. In the same skillet, add more oil if needed, and sauté the onions, garlic, and ginger until fragrant.
  3. Stir in carrots, cabbage, and broccoli, cooking until just softened.
  4. Push veggies to one side, scramble the eggs on the other, then mix with veggies once cooked.
  5. Add the jasmine rice and cooked chicken back, pouring in soy sauce and sesame oil. Stir thoroughly for 2-3 minutes.
  6. Taste and adjust seasoning before serving warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Using day-old rice and allowing proper marination enhances flavor and texture in this dish.

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