Teriyaki Chicken Fried Rice

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"My youngest boy likes Teriyaki Chicken so I thought he might enjoy this one"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (355.2 g)
  • Calories 602.9
  • Total Fat - 34.4 g
  • Saturated Fat - 9 g
  • Cholesterol - 515.2 mg
  • Sodium - 924.9 mg
  • Total Carbohydrate - 44.4 g
  • Dietary Fiber - 1.4 g
  • Sugars - 13.1 g
  • Protein - 27.6 g
  • Calcium - 92.3 mg
  • Iron - 4.1 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.3 mg

Step 1

Chicken:

Step 2

Small bowl, whisk water, soy sauce, ginger, garlic, sugar, honey, and cornstarch /water mixture until smooth.

Step 3

Set aside.

Step 4

Heat a large skillet or wok over medium-high heat. Add oil and swirl to coat bottom.

Step 5

Add chicken in a single layer and season with salt and pepper to taste.

Step 6

Fry chicken in oil, turning occasionally until chicken is cooked through

Step 7

Add sauce to pan and bring to a simmer over medium-high heat.

Step 8

Stir occasionally until sauce is thickened,

Step 9

Put chicken into a bowl and keep warm.

Step 10

Rice:

Step 11

Clean wok

Step 12

Heat wok over medium heat.

Step 13

Add butter and swirl to coat bottom.

Step 14

Add beaten eggs to skillet and cook until cooked through, folding occasionally.

Step 15

Transfer eggs to a cutting board and finely chop.

Step 16

Heat same wok over medium-high heat.

Step 17

Add vegetable oil and swirl to coat bottom.

Step 18

Add green parts of onion and cook until just slightly wilted.

Step 19

Add white parts and frozen peas and carrots and cook a few extra minutes until veggies are heated through.

Step 20

Add rice to skillet and saute until rice is heated through.

Step 21

Add teriyaki chicken and eggs and stir well until combined.

Tips & Variations


No special items needed.

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