Teriyaki Chicken & Fried Rice

Ingredients

• 600 g chicken tenders or breast (cubed)
• 1 tsp garlic powder (for chicken seasoning)
• 1 tsp onion powder (for chicken seasoning)
• 1 tsp chili flakes (for chicken seasoning)
• 0.5 tsp salt (for chicken seasoning)
• 0.5 tsp black pepper (for chicken seasoning)
• oil (drizzle for frying chicken)
• 2 tbsp regular soy sauce (for teriyaki sauce)
• 2 tsp dark soy sauce (for teriyaki sauce)
• 1 tbsp ginger paste (for teriyaki sauce)
• 2 garlic (minced, for teriyaki sauce)
• 2 tbsp coconut sugar (for teriyaki sauce)
• 2 tbsp mirin (for teriyaki sauce)
• 2 tsp sesame oil (for teriyaki sauce)
• 0.25 cup water (for teriyaki sauce)
• 1 tsp cornflour (for teriyaki sauce)
• 4 garlic (minced, for fried rice)
• 1 onion (small, diced, for fried rice)
• 4 cup cooked day old rice (for fried rice)
• 2 eggs (beaten, for fried rice)
• 1 carrot (finely diced, for fried rice)
• 1 red pepper (small, finely diced, for fried rice)
• 0.5 cup peas (for fried rice)
• 1 tbsp oyster sauce (heaped, for fried rice)
• 2 tbsp soy sauce (for fried rice)
• 1 tsp sesame oil (for fried rice)
• 0.25 tsp white pepper (for fried rice)
• 0.333 cup spring onions (thinly sliced, for fried rice)
• sesame seeds (for garnish)

Steps

1. 1

   Make the Teriyaki Sauce: In a bowl, combine the regular soy sauce, dark soy sauce, ginger paste, 2 cloves of minced garlic, coconut sugar, mirin, 2 teaspoons of sesame oil, 1/4 cup water, and 1 teaspoon of cornflour. Whisk until smooth and set aside.

2. 2

   Heat a wok or large pan over high heat. Add the diced onion and 4 cloves of minced garlic and sauté for about 2 minutes.

3. 3

   Add the finely diced carrot and red pepper to the pan. Stir-fry for 3–4 minutes until the vegetables have softened.

4. 4

   Push the sautéed vegetables to one side of the pan. Pour the beaten eggs into the empty space and let them set for 30-60 seconds.

5. 5

   Break up the eggs with your spatula and mix them through the vegetables.

6. 6

   Add the 4 cups of cooked rice, peas, oyster sauce, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and white pepper to the pan.

7. 7

   Stir-fry vigorously until everything is evenly coated and the rice is heated through. Finish by stirring in the spring onions, then remove the fried rice from the pan and set aside.

8. 8

   In a separate bowl or on a plate, season the cubed chicken with garlic powder, onion powder, chili flakes, salt, and pepper. Drizzle with a little oil and toss to coat.

9. 9

   Wipe out the pan if necessary and return to high heat. Fry the chicken for about 4-5 minutes until golden brown and just cooked through. Remove the chicken from the pan.

10. 10

    Pour the prepared teriyaki sauce into the same pan. Simmer for a few minutes over medium-high heat until the sauce becomes thick, glossy, and slightly sticky.

11. 11

    Return the cooked chicken to the pan and toss thoroughly to coat in the thickened sauce. If the sauce becomes too thick, add a small splash of water to loosen it.

12. 12

    Plate the fried rice and top with the sticky teriyaki chicken. Garnish with sesame seeds and additional fresh spring onions before serving.

Notes

Using day-old rice is essential for fried rice to prevent it from becoming mushy. If the teriyaki sauce thickens too much while simmering, simply add a splash of water to reach your desired consistency.

Nutrition per serving

• Main Course
• High-Protein
• Healthy
• Fakeaway
• Stir-fry
• Chicken
• Rice
• Quick Meal