Teriyaki Chicken & Fried Rice
Fit_Foodie_Lulu cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Andries Jongsma on SeeMeCook
A high-protein, healthier alternative to greasy takeout that comes together in under 30 minutes. This fakeaway features sticky, glossy teriyaki chicken served over a classic vegetable fried rice.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, soy, shellfish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 3 g
- 2 g
- 2 g
- 3 g
- 1 g
- 14 g
Teriyaki Sauce
- 30 g
- 12 g
- 15 g
- 6 g
- 25 g
- 35 g
- 9 g
- 60 g
- 3 g
Fried Rice
- 12 g
- 70 g
- 600 g
- 100 g
- 60 g
- 100 g
- 75 g
- 20 g
- 30 g
- 5 g
- 1 g
- 35 g
Garnish
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.89 kg before cooking, which is about 470 g per serving.
Steps
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.
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.
Add the finely diced carrot and red pepper to the pan. Stir-fry for 3–4 minutes until the vegetables have softened.
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.
Break up the eggs with your spatula and mix them through the vegetables.
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.
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.
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.
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.
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.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 582
- Protein
- 46 g
- Carbs
- 68 g
- Fat
- 14 g
- Fiber
- 4 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
