Teriyaki chicken bites with egg fried rice. (Modified to be pea-free.)
Dish Type: Main Dish · Prep: 25 min · Cook: 20 min · Servings: 4 · Rating: ⭐⭐⭐⭐⭐
Ingredients
Crispy chicken:
- 800g chicken breast
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp cornstarch
Teriyaki glaze:
- 60ml reduced salt soy sauce
- 10ml mirin (or rice wine vinegar)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 3 tbsp honey
- 1 tbsp sesame seeds
- 1 tsp cornflour mixed with 1 tbsp water
Fluffy fried rice:
- 600g day-old cooked white rice (cook the night before and chill; or refrigerate at least 30 min)
- 20ml soy sauce
- Oyster sauce (or fish sauce)
- White parts of spring onions
- 1 tsp toasted sesame oil
- Frozen mixed veg (no peas)
- 3 eggs, beaten
Instructions
- Cook 600g white rice the night before and chill overnight (or refrigerate at least 30 min).
- Dice chicken into cubes and season with salt, pepper, garlic powder, and cornstarch.
- Mix teriyaki glaze: soy sauce, mirin (or rice wine vinegar), ginger paste, garlic paste, honey, sesame seeds, and cornflour-water slurry. Set aside.
- Fried rice: in a pan over high heat, cook frozen mixed veg (pea-free) until soft. Push veg to the side; add 3 beaten eggs, scramble until fluffy, then mix with veg.
- Add chilled rice, soy sauce, oyster (or fish) sauce, and spring onion whites. Break up and mix thoroughly. Drizzle with toasted sesame oil. Portion fried rice into 4 containers.
- Cook chicken in the same pan until golden and crispy; set aside.
- Pour in teriyaki sauce and simmer until thickened. Return chicken and coat.
- Top each rice portion with equal teriyaki chicken; garnish with spring onion greens + sesame seeds. Store up to 5 days.
- Reheat: pan 3–4 min or microwave 3–4 min (lid slightly cracked).
Tips
5/5 family win. Toss the chicken, fried rice, vegetables, and teriyaki sauce together at the end so everything is evenly glazed.
Macros per serving: 543 cal · 56g protein · 65g carbs · 7g fat