Sticky Teriyaki Chicken Bowl

Instructions

Step 1 Heat 1 tablespoon oil in a pan over medium heat, scramble the beaten eggs, then remove and set aside.
Step 2 In the same pan, add remaining oil and sauté carrots, peas, and corn until tender.
Step 3 Stir in cooked rice, soy sauce, and sesame oil, mixing well to combine.
Step 4 Fold in scrambled eggs and set fried rice aside.
Step 5 In a bowl, mix flour with salt, pepper, and garlic powder.
Step 6 Dip chicken pieces into beaten eggs, then coat with flour mixture and cornstarch.
Step 7 Heat oil in a deep pan and fry chicken until golden brown and crispy, then drain on paper towels.
Step 8 In a saucepan, combine teriyaki sauce, soy sauce, brown sugar, ginger, and garlic, simmering over medium heat.
Step 9 Mix cornstarch with water and stir into the sauce, cooking until thick and glossy.
Step 10 Toss fried chicken in the teriyaki sauce until fully coated.
Step 11 Serve sticky teriyaki chicken alongside the fried rice.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat fried rice in a skillet with a splash of water to restore moisture.
Reheat chicken in the oven or air fryer to maintain crispiness.
Avoid microwaving too long to prevent soggy texture.
Freeze components separately for up to 2 months for best quality.