Your New Favorite Weeknight Meal: Teriyaki Chicken Fried Rice Skillet

Ever find yourself staring into the fridge at the end of a long day, wondering how to turn that leftover chicken and rice into something your family will actually get excited about? That’s where this Teriyaki Chicken Fried Rice Skillet comes in. It’s the ultimate all-in-one meal that takes those simple, humble ingredients and transforms them into a seriously satisfying dinner. Think of it as your favorite takeout classic, but made right at home where you control the flavors and freshness. It’s a beautiful blend of juicy chicken, fluffy rice, and crisp-tender veggies all tossed in a simple, homemade teriyaki glaze that’s sweet, savory, and just a little bit sticky. So good.

Why You’ll Love This Teriyaki Chicken Dish

Honestly, what’s not to love? This dish is a lifesaver on busy weeknights because it comes together in one pan, which means less cleanup and more time for you. It’s incredibly versatile, welcoming all those bits and bobs from your fridge that need using up. But the real star is that sauce. It’s not too sweet, not too salty—it’s just right. You get that classic teriyaki flavor that makes the chicken so, so tender and coats every single grain of rice perfectly. It’s a comforting, hearty meal that feels like a treat without requiring a ton of effort, making it a perfect solution for your search for quick and easy dinner recipes.

Ingredients

• 2 tablespoons neutral oil (like avocado or canola), divided – for cooking the chicken and veggies without burning
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces – a lean protein that cooks quickly and soaks up the sauce
• 1 teaspoon kosher salt – to season the chicken and enhance all the other flavors
• 1/2 teaspoon black pepper – for a little gentle spice
• 1 cup diced yellow onion – adds a sweet, savory base flavor
• 2 cloves garlic, minced – for that essential aromatic punch
• 1 tablespoon freshly grated ginger – gives the sauce a warm, zesty kick
• 1 cup frozen mixed vegetables (peas, carrots, corn) – an easy way to add color and nutrients
• 4 cups cooked and cooled white rice (day-old is best!) – the foundation of the dish, providing fluffy texture
• 2 large eggs, lightly beaten – adds richness and extra protein
• 2 green onions, sliced – for a fresh, oniony finish
• 1 tablespoon toasted sesame seeds – for a nutty crunch on top
• For the Simple Teriyaki Sauce:
• 1/3 cup low-sodium soy sauce – the salty, savory base of the glaze
• 3 tablespoons honey – provides a natural sweetness and helps the sauce glaze beautifully
• 1 tablespoon rice vinegar – adds a touch of acidity to balance the sweetness
• 2 tablespoons water – thins the sauce to the perfect consistency
• 1 teaspoon toasted sesame oil – gives an unmistakable, nutty aroma
• 2 teaspoons cornstarch – thickens the sauce so it clings to every bite

Step-By-Step Method

1. First, make your teriyaki sauce. In a small bowl or measuring cup, whisk together the soy sauce, honey, rice vinegar, water, sesame oil, and cornstarch until the cornstarch is fully dissolved. Set this aside for later.
2. Pat the chicken pieces dry with a paper towel and season them all over with the salt and pepper. This step helps them get a nice sear.
3. Heat a large skillet or wok over medium-high heat. Add one tablespoon of the oil. Once the oil is shimmering, add the chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a golden-brown color. Remove the chicken from the skillet and set it on a clean plate.
4. Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the diced onion and cook for 3-4 minutes until it starts to soften. Add the garlic and ginger and cook for just one more minute until fragrant. Be careful not to burn them!
5. Push the onion mixture to one side of the skillet. Pour the beaten eggs into the empty space and scramble them, breaking them up into small pieces with your spatula as they cook. This should take about 2 minutes.
6. Now, add the frozen vegetables and the cooked, cooled rice to the skillet. Stir everything together, breaking up any clumps of rice. Cook for 3-4 minutes, stirring, until the vegetables are heated through and the rice is piping hot.
7. Return the cooked chicken to the skillet. Give your teriyaki sauce a quick re-whisk (the cornstarch may have settled) and then pour it over the rice and chicken mixture.
8. Stir continuously for 2-3 minutes. The sauce will bubble and thicken, coating everything in a glossy, delicious glaze. Once everything is evenly coated, turn off the heat.
9. Stir in most of the sliced green onions, reserving some for garnish. Sprinkle the toasted sesame seeds and the remaining green onions over the top before serving.

Equipment Needed for Cooking

You don’t need anything fancy to make this dish a success! A good, large skillet is your best friend here. I prefer a 12-inch cast-iron skillet or a large non-stick skillet because they provide even heat distribution, which is key for getting that perfect sear on the chicken and preventing the rice from sticking. You’ll also need a good wooden spoon or spatula for stirring, a sharp knife and cutting board for prepping the chicken and veggies, and a small whisk or fork for mixing up that simple teriyaki sauce. That’s really it!

Serving Ideas & Pairings

This skillet meal is fantastic all on its own, but it also plays well with others if you’re feeding a crowd or want to make it extra special. For a simple pairing, a light, crunchy side salad with a ginger-sesame dressing balances the richness of the rice beautifully. If you’re in the mood for more veggies, some quick steamed broccoli or roasted asparagus are wonderful alongside. And honestly, my favorite way to serve it is just as it is, straight from the skillet, maybe with a few extra drops of sriracha for those who like a little kick.

Creative Variations on the Recipe

One of the best things about this recipe is how easily you can make it your own. Don’t have chicken breasts? Use thighs for an even more tender, juicy result. Or, for a super quick shortcut, grab a rotisserie chicken from the store and stir in about 3 cups of shredded chicken at the end, just to warm it through. Want to switch up the veggies? Try adding chopped bell peppers, edamame, or even some finely chopped broccoli florets. For a vegetarian twist, swap the chicken for cubed firm tofu or chickpeas. Feel free to play around and use what you love!

Storage Tips for Leftovers

Leftovers are almost better than the first serving! Let the fried rice cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, the stovetop is your best bet for keeping that perfect texture. Just add a splash of water or broth to a skillet over medium heat, add the rice, and stir until it’s hot and steamy. You can also use the microwave, but cover the dish with a damp paper towel to help it reheat evenly without drying out. I don’t recommend freezing this one, as the rice can become mushy when thawed.

Doneness Test for Perfect Rice

The key to perfect fried rice is using cooked rice that’s had a chance to dry out a bit, which is why day-old rice is always recommended. When you’re cooking it in the skillet, you’re not really cooking the rice itself, you’re just heating it through and letting it absorb the sauce. You’ll know it’s ready when every grain is hot and separate, not mushy or clumped together. If your rice seems a bit wet when you add it, just cook it a minute or two longer, stirring constantly, until it has that distinct, fluffy fried rice texture.

FAQs About Teriyaki Chicken Fried Rice Skillet

• Can I use brown rice instead of white rice? Absolutely! Brown rice is a great healthy swap. Just make sure it’s cooked and cooled completely, just like you would with white rice. The texture will be a bit chewier, which is delicious.
• What’s the best way to get my rice to not stick together? Using day-old, cold rice is the number one trick. Freshly cooked rice has too much moisture and will turn to mush. Spread your cooked rice on a baking sheet to cool it quickly if you’re short on time.
• I don’t have rice vinegar. What can I use? No worries! A splash of apple cider vinegar or even a squeeze of fresh lemon juice will work in a pinch to provide that needed acidity.
• Is this one of those healthy chicken recipes I can feel good about? You bet. By making the sauce at home, you control the sodium and sugar, and packing it with veggies and lean protein makes it a balanced, healthy dinner idea the whole family will enjoy.

This Teriyaki Chicken Fried Rice Skillet is proof that the best meals don’t have to be complicated. It’s a reliable, delicious, and flexible dish that’s sure to become a regular in your rotation of simple chicken recipes.