Teriyaki Chicken Fried Rice
September 20, 2022
"My youngest boy likes Teriyaki Chicken so I thought he might enjoy this one"
- 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
Small bowl, whisk water, soy sauce, ginger, garlic, sugar, honey, and cornstarch /water mixture until smooth.
Heat a large skillet or wok over medium-high heat. Add oil and swirl to coat bottom.
Add chicken in a single layer and season with salt and pepper to taste.
Fry chicken in oil, turning occasionally until chicken is cooked through
Add sauce to pan and bring to a simmer over medium-high heat.
Stir occasionally until sauce is thickened,
Put chicken into a bowl and keep warm.
Heat wok over medium heat.
Add butter and swirl to coat bottom.
Add beaten eggs to skillet and cook until cooked through, folding occasionally.
Transfer eggs to a cutting board and finely chop.
Heat same wok over medium-high heat.
Add vegetable oil and swirl to coat bottom.
Add green parts of onion and cook until just slightly wilted.
Add white parts and frozen peas and carrots and cook a few extra minutes until veggies are heated through.
Add rice to skillet and saute until rice is heated through.
Add teriyaki chicken and eggs and stir well until combined.
Tips & Variations
No special items needed.