Teriyaki chicken is definitely one of our family’s favourite dish. We make it with alternating between rice, egg fried rice, cauliflower couscous for a lighter version, with pasta or with noodles and always accompanied by some really nice vegetables like these ones perfectly flavoured with ginger and garlic. Heavenly!
This pretty simple chicken dish is definitely one of the dishes we would always go for as a takeaway or when we go to a restaurant but this version goes beyond the takeaway version both taste and healthiness. It is super easy to make at the comfort of your own home which means you can have it as many times as you wish with whatever sides or vegetables you may fancy.
This teriyaki chicken version with the egg fried rice and this particular vegetable combination which is red onion, broccoli, spring greens ( collard greens) and carrot with freshly grated ginger and garlic addition is by far a winner. Simply gorgeous.
How to make teriyaki chicken
In general, for me, teriyaki chicken is definitely one of those really easy to make dishes and loved by everyone. The homemade version tastes miles better than the takeaway one. I think so and my family thinks so too. It is a highly addictive dish but that is not really an issue since there are so many veggies here to tuck in which are so tasty and delightful, making that 5 a day veg intake such a doable task.
Oh, these beautifully flavoured and seasoned vegetables, you need to check out and you will see exactly what I mean. Frankly? They can make a dish on their own without a doubt.
How to cook teriyaki chicken
It only takes a couple of steps to make this chicken teriyaki. Marinading the meat for a good 20 minutes at least and the actual pan cooking. Very simple indeed.
The dish itself takes a few steps, a bit of simultaneous cooking but when it’s done, it’s darn delicious!
Yes, you might need a few pans but if you do not have that many (three) you may transfer the cooked meat or vegetables into different pots where you can ever heat up before serving. If you do have the pans, yes, it is one of these dishes that requires a bit of washing up but come one, I have not challenged you for quite some time now! 😉 Secondly, it is all worth it and dishes time can be passed on to those passive cooks, ha ha! Oh, come on, don’t put the blame on me!
Make the perfect egg fried rice
It doesn’t take long, it is not a difficult task either to make a perfect egg fried rice. It involves cooking the rice, scrambling some eggs into a pan with a little coconut oil, add the cooked rice, the peas and toss. It is as simple as this.
What to serve with teriyaki chicken?
For us it is always a winner served with rice and vegetables prepared this way. Any stir fry style will be suitable and go well with this teriyaki chicken. Keep it healthy, it is the best.
tips
Can I replace the fresh garlic with garlic powder? well, yes but please don’t!
- Please always use fresh garlic – the flavours are just not worth replacing with powder or garlic salt.
Can I replace the fresh ginger with ginger paste or dry ginger?
- Yes you can, however, again, I am begging you not to. Please use fresh ginger if you want this recipe to taste as amazing as it should (just as I would like it to taste 😉 ). The flavours are not going to be the same. Not even close.
Can I make this dish ahead?
- Absolutely, you may and reheat before serving.
Can I freeze this?
- Yes to the rice and the meat, I would recommend you prepare the vegetables freshly (it will only take minutes) before serving.
Other chicken recipes you may like:
- chicken with garlic and tomato sauce and polenta
- one-pot chicken, chorizo and nduja bake
- delicious chicken soup
- teriyaki chicken skewers
Teriyaki chicken, egg fried rice with vegetables
Equipment
- chopping board
- knife
- pans x 3
- pot
- grater
- vegetable peeler
- wooden spoon
- bowl
Ingredients
For the teriyaki chicken
- 4 med chicken breasts approximately 500 g meat cubed
- 4 tbsp teryiaki sauce
- 2 tbsp lemon juice or tamarind
- 1 tbsp sweet soy sauce
- 1 tsp Worcestershire sauce
- 2 tsp ginger freshly grated
- 2 cloves garlic freshly grated
- 1/3 tsp black pepper freshly ground
- 1 tbsp coconut oil
For the rice
- 1.5 cup jasmine thai rice any basmati will be great too
- 3 cups water
- 1 cup peas fresh or frozen
- 1 tbsp coconut oil
For the vegetables
- 1 small broccoli made into floretts
- 3 small carrots shaved with a peeler or cut julienne
- 2 med red onions roughly chopped.
- 300 g spring greens I used collard greens here ( remove the very thick stems)
- 1/2 tbsp ginger freshly grated
- 2 cloves garlic freshly grated
- 1 tbsp coconut oil
- 1 pinch salt sea salt or pink Himalayan
- 1 pinch black pepper freshly ground
- 1 tbsp sesame seeds to sprinkle over
Instructions
Preparation
- Start by cutting the chicken breasts into cubes/chunks that are no bigger than 1 inch/2 cm. Put this into a bowl and add all the other ingredients. The 2 cloves of grated garlic, 2 tsp grated ginger, 4 tbsp teriyaky sauce, 1 tbsp sweet soy sauce, 1 tbsp Worchester sauce, 2 tbsp lemon juice or 1 of tamarind and the 1/3 tsp black pepper. Mix well and set aside.
- Rinse the rice thoroughly by running plenty of water through it. Allow it to rest for a few minutes while you prepare the veggies.
- I always cook simultaneously so preparation is crucial especially with a dish like this. While the chicken marinades, and the rice rests, I am preparing the veggies. Wash, peel and chop, cut, shave whatever they need doing. Place all on a big plate or chopping board.
Cooking
- Place a medium-sized pan on fire, add the rice and the water. Cook (covered with a lid) on medium fire until the rice starts to boil then turn the fire on low and cook for approximately 10 min. When it's ready, turn the heat off and set aside.
- While the rice is cooking, place one or two pans on medium fire. Just deal with one if parallel cooking isn't your thing.
- Place a deep pan on medium fire, add the 1 tbsp coconut oil, the chopped red onions cook for 2 minutes tossing them from time to time. Add the ginger and the garlic, followed by the carrots cook for one minute, stirring a couple of times. Bring in the chopped greens and the broccoli florets. Cook on high fire for 5-6 minutes tossing every 30 seconds. Season with a pinch of salt and some black pepper. When ready, cover and set aside for a little later when serving.
- Simultaneously, place another pan on med fire, add 1 tbsp coconut oil, add the marinated chicken breast and cook for 7-8 minutes stirring occasionally. Turn off the heat when ready.
- Cook the egg fried rice by placing a pan on medium/high fire, add 1 tbsp coconut oil and when hot add the eggs. Scumble the eggs and when cooked, add the rice and the peas. Mix or toss around to make sure it gets nice and hot. Take out on the serving plates directly. Add the meat and the vegetables to the serving plates, sprinkle some sesame seeds and serve. Enjoy!
Nutrition
Jacqueline Debono says
OMG your photos are mouth-watering! I just want to dig in to this teriyaki chicken right now! But guess I’ll have to wait for the weekend when I am definitely going to make it!
Ramona says
Thank you so much dear Jacqui, I am so positive you will like this teriyaki chicken, it is so good! Have a wonderful weekend my lovely 😉
Maria says
Such a beautiful and flavorful dish! I agree the fresh garlic makes a huge difference compared to the powdered version.
Ramona says
Thank you dear Maria xx
Jere Cassidy says
This looks so much better than the fried rice I make and I love your comments about not swapping out ingredients like the ginger and garlic.
Taleen | Just As Tasty says
We’re huge fans of teriyaki chicken in our house! I can’t wait to try this recipe, it looks especially delicious with the fried rice!
Stine Mari says
I suddenly realized what I want for dinner today! I love how veggie packed this is and teriyaki chicken is one of my faves!
Beth says
What a beautiful and flavorful meal! I don’t think I’ve ever tried Worcestershire in my teriyaki or collard greens in a vegetable fry, but both sound really good. Wish I could just have some for breakfast right now.
Ramona says
Thank you so much dear Beth, I know what you mean as I would not mind this for breakfast especially on one of these hungry mornings. It makes the perfect meal 😉
Sarah James says
What a delicious recipe, I love how quick and easy it is to make. Teryaki chicken is a favourite in our house, can’t wait to try this.
Ramona says
Thank you Sarah, I am sure you will enjoy it! 😉
Georgina says
I love fried rice. It’s a staple dish in my house. I have a recipe for take out style Yangzhou fried rice which is my usual go to recipe. I wll be trying yours next time.
Ramona says
Thank you 😉
Wendy says
Oh my! This Teriyaki Chicken Fried Rice was just what I needed and it was so great for dinner last night. Thanks for sharing!
Ramona says
Thank you so much dear Wendy, I am so glad you have enjoyed it as much as we do, it is a really nice family meal 😉
Alena says
I love all the veggies you added in, especially the collard – YUM! Such a great meal for the family.
Ramona says
Thank you Alena, I always like to bring healthy ingredients in every meal but veggies can not be missed and are always present on my dinner table. They are a must!
Emily says
This teriyaki chicken recipe is so good! I love how you’ve provided directions for a complete meal with the rice, chicken and veggies! Yum!
Ramona says
Thank you so much dear Emily 😉
Marta says
I don’t know I’ve never made my fried rice with teriyaki chicken, but after tasting this I’m going to keep doing so. Amazing!
Jen | Jen's Food Lab says
Ooo this is my idea of comfort food! I love the flavors in here.
Gail Montero says
Love that it’s an entire meal in one pan! I love making fried rice and this is a new and delicious version I need to add to my menu rotation!
Kushigalu says
Always love to try new rice dish. This looks so flavorful and delicious. Thanks for sharing
sapana says
That is one veggie-loaded chicken teriyaki with fried rice. A wholesome meal in one bowl.Love all the colors in the dish.
Lathiya says
Teriyaki chicken is one favorite to try for the first time when we came to the US. Thank you for sharing the recipe.