Sticky Teriyaki Chicken Fried Rice Skillet

The aroma of sticky teriyaki fills the kitchen as vibrant vegetables sizzle alongside tender chicken, creating a dish that feels both comforting and fresh. This Sticky Teriyaki Chicken Fried Rice Skillet comes together in under 30 minutes, offering a delightful blend of flavors and textures that make it a family favorite. The harmony of savory chicken, fluffy rice, and a hint of sweetness from the brown sugar ensures that each bite is packed with satisfaction.

This recipe is perfect for busy weeknights when you crave something delicious yet quick. Great for meal prep, you can make it in advance and simply reheat for a hassle-free dinner option.

Why You’ll Love This Recipe

• The chicken is wonderfully tender with a crispy edge.
• The fried rice gets rich flavor from the homemade teriyaki sauce.
• It’s a one-pan meal, making cleanup a breeze.
• Quick to prepare, it’s ready in under 30 minutes.

What You’ll Need

Gather the following ingredients for your delicious dish:

For the Chicken

• 1 lb boneless, skinless chicken thighs, diced
• 2 tbsp soy sauce
• 1 tbsp cornstarch

For the Fried Rice

• 3 cups cooked jasmine rice
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 eggs, beaten
• 3 green onions, chopped
• 2 tbsp vegetable oil

For the Teriyaki Sauce

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tsp garlic, minced
• 1 tsp ginger, minced

Use day-old rice for better texture.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken breast.
• Use frozen mixed vegetables for convenience.
• Swap jasmine rice for basmati rice.
• Replace soy sauce with tamari for a gluten-free option.

How to Make It

Here’s how to prepare your delicious skillet dish:

1. Marinate

Marinate diced chicken thighs in soy sauce and cornstarch for 15 minutes.

2. Cook Chicken

Heat vegetable oil in a large skillet over medium-high heat; cook marinated chicken until golden brown, about 5-7 minutes. Set aside.

3. Sauté Vegetables

In the same skillet, sauté mixed vegetables for 3-4 minutes until tender.

4. Scramble Eggs

Push veggies aside and scramble beaten eggs until fully cooked; mix with the vegetables.

5. Add Rice

Add cooked rice to the skillet, breaking up clumps and stirring to combine.

6. Combine Sauce

Whisk together teriyaki sauce ingredients; pour over the rice mixture and stir well.

7. Return Chicken

Return cooked chicken to the skillet; heat through for about 2-3 minutes.

8. Serve

Serve garnished with chopped green onions.

How to Store It

Fridge: store in an airtight container for up to 4 days.
Freezer: no, rice texture may change.
Reheat: microwave for 2-3 minutes or until hot.

Tips for Best Results

• Allow the rice to cool completely before refrigerating for best texture.
• Use a non-stick skillet to prevent sticking.
• Adjust the sweetness of the teriyaki sauce to your taste preference.
• Garnish with sesame seeds for added crunch and flavor.

Serving Suggestions

• Enjoy it with a side of steamed edamame.
• Pair with a fresh cucumber salad for a refreshing crunch.
• Serve alongside miso soup for a complete meal.