Teriyaki Chicken with Fried Rice

Instructions

Step 1: In a bowl, mix soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil. /n
Step 2: Heat vegetable oil in a skillet over medium-high heat and cook the chicken thighs for 5–6 minutes per side until browned and cooked through. /n
Step 3: Remove the chicken and slice into bite-sized pieces. /n
Step 4: Pour the sauce into the pan and bring to a simmer. /n
Step 5: Mix cornstarch with water and add to the sauce, stirring until thickened. /n
Step 6: Return the chicken to the pan and toss until fully coated in the teriyaki glaze. /n
Step 7: For the fried rice, heat oil in a pan and scramble the eggs, then remove and set aside. /n
Step 8: Add peas and carrots to the pan and cook for 2–3 minutes. /n
Step 9: Stir in rice, breaking up clumps, then add soy sauce and sesame oil. /n
Step 10: Return eggs to the pan, mix well, and garnish with green onions. /n
Step 11: Serve the teriyaki chicken alongside the fried rice.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet for best texture and warm the rice in a pan or microwave with a splash of water.