Teriyaki Chicken and Fried Rice

It’s no secret that my family’s favorite food is Chinese takeout, however it’s not always affordable. I’ve spent years perfecting my fried rice recipe and we love to pair it with teriyaki chicken. I cut up my chicken breasts and let them marinate in the sauce while I chop up all of the veggies for the fried rice. Once all of your ingredients are prepared dinner is done in a snap, so try this the next time you have your takeout craving!

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!



In a large bowl mix the mirin, soy sauce, light brown sugar, ginger-root, sesame oil and salt with a whisk. Cut up the chicken breasts into bit sized pieces about 1 inch and add to the bowl with the teriyaki sauce cover and place in refrigerator 20 minutes while you dice up the onions, carrots, and green onions.

In a sauce pan bring the water to a boil. Add the salt and rice and stir. Cover and reduce heat to low. Check the rice at 18-20 minutes for “doneness” if there is any water left in the rice simply pour the excess out of the pan. Turn off the heat and stir the rice with a fork and place the cover back on the pan to keep rice warm.

Meanwhile in a large skillet ( I like to use a cast iron skillet) over medium high heat place coconut oil and stir it around the pan. Next with a slotted spoon scoop up the chicken and place into the pan with about 1/2 cup of the marinade and stir fry 6-7 minutes or until chicken is done stirring occasionally. Cover and set aside.

In a deep fry pan or wok set on medium high heat melt the butter and immediately add the onion, carrot and a little salt to help veggies sweat. Cook veggies until onions are translucent about 5-6 minutes then add in the eggs and let sit for 1 minute. Then stirring continuously until eggs are fully cooked about 1-2 more minutes. Now add the cooked rice, soy sauce, and green onion tops and stir until well incorporated. Serve rice in a bowl topped with the teriyaki chicken and enjoy!

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Recipe Type

Course Type

  • Entree

Skill Level

  • Intermediate