Teriyaki Chicken and Fried Rice

Ingredients

• 600 g Chicken tenders or chicken breast (Cubed)
• 1 tsp Garlic powder (For seasoning the chicken)
• 1 tsp Onion powder (For seasoning the chicken)
• 1 tsp Chili flakes (For seasoning the chicken)
• 0.5 tsp Salt (For seasoning the chicken)
• 0.5 tsp Black pepper (For seasoning the chicken)
• Cooking oil (A drizzle, for cooking the chicken)
• 2 tbsp Regular soy sauce (For the teriyaki sauce)
• 2 tsp Dark soy sauce (For the teriyaki sauce)
• 1 tbsp Ginger paste (For the teriyaki sauce)
• 2 cloves Garlic (Minced; for the teriyaki sauce)
• 2 tbsp Coconut sugar (For the teriyaki sauce)
• 2 tbsp Mirin (For the teriyaki sauce)
• 2 tsp Sesame oil (For the teriyaki sauce)
• 0.25 cup Water (For the teriyaki sauce)
• 1 tsp Cornflour (For the teriyaki sauce)
• 4 cloves Garlic (Minced; for the fried rice)
• 1 Onion (Small, diced; for the fried rice)
• 4 cups Cooked rice (Day-old)
• 2 Eggs (Beaten)
• 1 Carrot (Finely diced)
• 1 Red pepper (Small, finely diced)
• 0.5 cup Peas (For the fried rice)
• 1 tbsp Oyster sauce (Heaped)
• 2 tbsp Soy sauce (For the fried rice)
• 1 tsp Sesame oil (For the fried rice)
• 0.25 tsp White pepper (For the fried rice)
• 0.333 cup Spring onions (Thinly sliced; for the fried rice and extra for serving)
• Sesame seeds (For garnish)

Steps

1. 1

   Mix all the teriyaki sauce ingredients—regular soy sauce, dark soy sauce, ginger paste, minced garlic, coconut sugar, mirin, sesame oil, water, and cornflour—in a bowl until smooth. Set the sauce aside.

2. 2

   Heat a wok or large pan over high heat. Add the diced onion and minced garlic for the fried rice, and sauté for 2 minutes.

3. 3

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

4. 4

   Push the vegetables to one side of the wok or pan. Pour the beaten eggs into the clear side and let them set for 30–60 seconds.

5. 5

   Break up the set eggs and mix them through the vegetables.

6. 6

   Add the cooked day-old rice, peas, oyster sauce, soy sauce, sesame oil, and white pepper. Stir-fry until everything is evenly coated and hot.

7. 7

   Finish the fried rice with the sliced spring onions, then remove it from the heat and set it aside.

8. 8

   Season the cubed chicken with garlic powder, onion powder, chili flakes, salt, and black pepper. Add a drizzle of oil.

9. 9

   Fry the seasoned chicken over high heat for about 4–5 minutes, until golden 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, until the sauce is thick, glossy, and slightly sticky.

11. 11

    Return the cooked chicken to the pan and toss it through the teriyaki sauce until coated. Add a splash of water if the sauce becomes too thick.

12. 12

    Plate the fried rice and top it with the sticky teriyaki chicken. Sprinkle with sesame seeds and extra spring onions, then serve.

Notes

The creator states that the recipe takes under 30 minutes and provides macros per serving of 596 kcal, 44.5 g protein, 73.6 g carbohydrates, and 11.5 g fat. The amount of garnish sesame seeds and the cooking-oil drizzle are not specified. Add water only if the teriyaki sauce becomes too thick.

Nutrition per serving

• main
• dinner
• high-protein
• fakeaway
• fried
• stir-fried
• quick meal
• meal prep