Instructions
Step 1 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.
Step 2 Add chicken pieces and cook until browned and fully cooked.
Step 3 Add garlic and sauté until fragrant.
Step 4 Pour in teriyaki sauce, soy sauce, and honey, stirring to coat the chicken.
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 the same or 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 pepper, mixing thoroughly.
Step 10 Return the teriyaki chicken to the pan or serve it 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 the rice fluffy.
Continue on the next page