Teriyaki Chicken Fried Rice Recipe - Alyona’s Cooking (2024)

Teriyaki Chicken is grilled (fried) chicken pieces cooked in a teriyaki sauce. It is a Japanese food favored at Hibachi buffets! The teriyaki sauce recipe is easy! You’re simply making a Teriyaki chicken marinade by whisking 6-ingredients (soy sauce, garlic, ginger, water, vinegar, and sugar) to make a stir-fry with fried rice! All of it is grilled in a Wok–right on the stove for the home cook!

Serve teriyaki chicken with a side of rice or make fried rice in the same skillet the chicken cooked in!

Main ingredientsTeriyaki sauce is mainly from soy sauce, mirin (rice wine), and sugar. Every time a recipe calls for an Asian vinegar like rice vinegar, I use my rice vinegar substitute. Sometimes pineapple juice is added for sweetness and as a meat tenderizer, which I used in my BBQ Pork Ribs.

Teriyaki Chicken is made with fried rice and vegetables in a homemade teriyaki sauce! This Japanese-style fried rice is similar to Costco’s Frozen Meal byAjinomoto Yakitori Chicken Fried Rice and is like eating at a Hibachi Restaurant!

Fried Rice: jasmine rice, water, salt, and eggs.

Teriyaki Sauce:garlic, ginger, soy sauce, water, apple cider vinegar, sugar.

Teriyaki Chicken:chicken breasts, salt, and pepper.

Vegetables: carrot, zucchini, and onion.

Make your own blend of Hibachi vegetables! Just try to stick to the common proportions, for vegetable variations. Shrimp and steak slices can be used for chicken or use half and half.

• mushrooms
• Shrimp
• Steak
• bell peppers
• peas
• green beans
• lima beans

Making fried rice is easy! The essential ingredient to frying rice is oil! Restaurants use a generous amount and it’s what helps the ingredients not stick. The oil also gives the rice a nice sheen you’d see in most take-out Restaurants!

• Add 1/4 cup oil to a hot wok.
• Crack open 2 eggs into the hot oil. Using a spatula break up the eggs by chopping and scrambling them.
• Stir in the rice and fry over high heat for 3 minutes. Pour in the teriyaki sauce and add in the vegetables and chicken.
• Mix to coat everything over high heat.
• Serve.

Make-ahead for a potluck carry-in! Simply prepare the chicken fried rice and transfer it to a slow cooker. Pop it in the fridge and take it to a potluck or gathering. Plugin your slow cooker and set over low for 2 hours before serving. You can do this in advance.

Storing: Teriyaki chicken can keep in the refrigerator for up to 4 days.

Freezing: Freeze leftovers into gallon-sized freezer bags.

Reheat:To reheat place 2 cups into a bowl and microwave over high for 3 minutes or until hot. Can saute covered in a skillet until ready.

1. Make the Teriyaki Sauce: In a measuring cup, whisk together the garlic, ginger, soy sauce, water, apple cider vinegar, and sugar. Set aside.
2. Meanwhile:prepare the vegetables and chicken. Cut, dice, and chop the onion, carrot, and zucchini.
3. Cut chicken into strips and season with salt and pepper.
4. Once the cast-iron wok is pre-heated and hot; add the oil. Heat the oil and add in the vegetables. Fry for 3 minutes over high heat and remove.
5. In the same wok add the chicken breasts and cook over high for 5 minutes, stirring occasionally. Remove and set aside.
6. Add 1/4 cup oil to the Wok and break in 2 eggs. Scramble and chop the eggs then stir in the rice. Fry for 3 minutes over high heat. Then add the teriyaki sauce and stir. Add in the sauteed vegetables and chicken and stir-fry everything together until incorporated.
7. Serve with our yum yum sauce (ranch dressing.)

Note:you do not need to work in batches if using a large open-faced griddle.

• Large Cast-Iron Wok
• Hibachi Spatula if using a grill or a Wok Spatula
• Instant Pot for cooking rice. We used our stovetop rice recipe in the instant pot for easy dinner!

Servings: 12 servings

Fried Rice:

Teriyaki Sauce:

Instructions:

• 

  Make the Teriyaki Sauce:In a measuring cup, whisk together the garlic, ginger, soy sauce, water, apple cider vinegar, and sugar. Set aside.

• 

  Meanwhile:prepare the vegetables and chicken. Cut, dice, and chop the onion, carrot, and zucchini. Cut chickeninto strips and season with 1/2 tsp salt and 1 tsp pepper.

• 

  Heatcast-iron wok(or large skillet) until hot; add the oil. Heat the oil and add in the vegetables. Fry for 3 minutes over high heat and remove.

• 

  In the same wokadd the chicken breastsand cook over high for 5 minutes, stirring occasionally. Remove and set aside.

• 

  Add 1/4 cup oilto the Wok and break in 2 eggs. Scramble and chop the eggs then stir in the rice. Fry for 3 minutes over high heat. Then stir in the teriyaki sauce.

• 

  Add in the sauteed vegetables and chicken and stir-fry everything together until incorporated. Servewith our yum yum sauce (homemade ranch dressing.)

• To Make Rice: prepare 2 cups of uncooked rice following our stovetop rice recipe. I made my rice in the instant pot and decreased my water by 1/2 cup.
• Cook all ingredients over HIGH heat Hibachi-style.
• Use a large cast-iron wok if you like to cook Asian food!