Instructions
Step 1 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.
Step 2 Add the chicken strips and cook until browned and fully cooked.
Step 3 Add minced garlic and sauté until fragrant.
Step 4 Pour in teriyaki sauce, soy sauce, and honey, stirring to coat the chicken evenly.
Step 5 Mix cornstarch with water and add to the pan, cooking until the sauce thickens and becomes glossy. Remove chicken and set aside.
Step 6 In a separate pan, heat remaining oil and scramble the eggs until fully cooked.
Step 7 Add peas and carrots and cook for 2–3 minutes.
Step 8 Add cooked rice, breaking up clumps, and stir well.
Step 9 Stir in oyster sauce, sesame oil, salt, and black pepper, mixing thoroughly.
Step 10 Serve the teriyaki chicken over the fried rice.
Step 11 Garnish with chopped green onions and serve hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water or oil to maintain moisture.
Microwave in short intervals, stirring between each, until evenly heated.
Avoid overcooking during reheating to keep the chicken tender and rice fluffy.
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