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Sticky Teriyaki Chicken Fried Rice Skillet

Sticky Teriyaki Chicken Fried Rice Skillet That's a Family Favorite

Recreate restaurant magic with this Sticky Teriyaki Chicken Fried Rice Skillet. A quick, customizable, and gluten-free family favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice Use day-old rice for better texture.
For the Protein
  • 1 pound Chicken (boneless, skinless) Can be swapped with tofu, shrimp, or beef.
For the Vegetables
  • 1 cup Bell Peppers Substitute with seasonal vegetables if desired.
  • 1 cup Carrots Adds crunch and nutrition.
  • 1 cup Peas Quick-cooking and nutritious.
For the Sauce
  • 1/2 cup Teriyaki Sauce Consider low-sodium options.
For Flavor Enhancements
  • 2 cloves Garlic Fresh clove preferred.
  • 1 tablespoon Ginger Freshly grated is best.
  • 1 tablespoon Sesame Oil Can use other oils as alternatives.
For Garnishing
  • Green Onions For garnish.
  • Sesame Seeds Optional for texture.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by cooking 1 cup of jasmine rice according to the package instructions, usually simmering in water for about 15–20 minutes.
  2. In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add diced chicken and cook for 5–7 minutes until golden brown.
  3. Once the chicken has cooked, toss in diced bell peppers, sliced carrots, and peas. Stir-fry for 3–4 minutes until tender-crisp.
  4. Mix in the cooled rice and teriyaki sauce. Stir continuously for 2–3 minutes until evenly coated.
  5. Remove from heat and garnish with sesame seeds and green onions before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 80gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

Perfect for meal prep; store in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet for best results.

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