CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
TERIYAKI CHICKEN FRIED RICE DOME RECIPE BY TASTY
For the nights you want to serve a classic favorite, but want to play things up, serve this teriyaki chicken fried rice dome. It's basically a deconstructed fried rice dish prepared using a bundt cake pan. Just make sure to serve it on a wide platter, so the rice has room to fall apart once you start cutting slices of it.
Provided by Matthew Johnson
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a liquid measuring cup or small bowl, mix together the sugar, ½ cup (120 ml) soy sauce, and the mirin.
- Add the chicken to a large bowl. Pour ½ cup (120 ml) of the marinade over the chicken and save the rest for later. Toss the chicken to coat, cover with plastic wrap, and marinate in the fridge for 30 minutes.
- Add the canola oil to a wok or a large skillet over high heat. When the oil begins to shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes.
- Add the peas and broccoli florets to the skillet. Cook, shaking the pan or stirring, for about 3 more minutes, until the broccoli becomes slightly tender. Remove the vegetables from the skillet.
- Add 2 tablespoons of sesame oil to the skillet and heat until it shimmers, then add the minced garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the cooked rice, breaking up clumps with a spoon and tossing in the oil.
- When the rice is well-coated, push to one side of the skillet and add the beaten eggs to the other side. Scramble until it starts to set, then return the veggies to the pan and stir into the rice to incorporate. Add the remaining 3 tablespoons of soy sauce. Stir until well-combined.
- Transfer the rice mixture to a greased bundt pan. Pack the rice down slightly. Cover and set aside.
- Heat the remaining tablespoon of sesame oil in the skillet. Add the marinated chicken and cook until browned on all sides, about 10 minutes. Add the reserved teriyaki sauce and cook until reduced and thickened slightly. Sprinkle with sesame seeds.
- Invert the fried rice dome onto a serving platter. Pour the hot teriyaki chicken into the center of the dome and garnish with sliced scallions.
- Enjoy!
Nutrition Facts : Calories 698 calories, Carbohydrate 61 grams, Fat 27 grams, Fiber 4 grams, Protein 52 grams, Sugar 11 grams
TERIYAKI CHICKEN FRIED RICE
Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
- Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.
EASY TERIYAKI CHICKEN & BROWN RICE DINNER
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through. Add water, teriyaki sauce and garlic powder; stir. Bring to boil. Stir in rice, broccoli and peanuts; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
Nutrition Facts :
CHICKEN TERIYAKI FRIED RICE
Yield 8
Number Of Ingredients 13
Steps:
- Cut the 4 boneless skinless chicken breasts into bite sized pieces.
- Place in a mixing bowl and pour 1/2 the bottle of Teriyaki sauce with pineapple over the chicken.
- Let marinade for about 15 minutes.
- Then place in a skillet and cook over medium heat until cooked through. (No longer pink in the middle.)
- Transfer chicken to a plate so you can use the skillet.
- Prepare all of the veggies by chopping and dicing them.
- Add olive oil or vegetable oil to the skillet and then add in the broccoli, orange bell pepper, red bell pepper, onions, and carrots, and garlic. Cook until tender.
- Then add in cooked rice, corn, peas, and pineapple. Cook over medium heat until warm.
- Add the chicken back into the skillet with the veggies. Cook until all is heated through, stirring every few minutes.
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