🍗🍚 Sticky Teriyaki Chicken with Fried Rice

Tender bite-sized chicken glazed in a sweet, savory, glossy teriyaki sauce and served with flavorful vegetable fried rice for the ultimate homemade takeout-style dinner.

This Sticky Teriyaki Chicken is loaded with flavor. Juicy chicken pieces are quickly seared until golden, then coated in a rich sauce made with soy sauce, honey, brown sugar, garlic, ginger, sesame oil, and rice vinegar.

Served with fluffy fried rice packed with vegetables and scrambled egg, this easy dinner is satisfying, colorful, and perfect for those takeout cravings.

⏱️ Recipe Information

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4–6
Difficulty: Easy
Method: Stovetop

🛒 Ingredients

🍗 For the Sticky Teriyaki Chicken

1½ lbs (680 g) boneless, skinless chicken breasts, cut into bite-sized cubes

1 tablespoon vegetable oil
⅓ cup (80 ml) soy sauce
¼ cup (85 g) honey
3 tablespoons (40 g) brown sugar
2 tablespoons (30 ml) rice vinegar
1 tablespoon (15 ml) sesame oil
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) water

Optional Garnish

Sliced green onions
Sesame seeds
Red pepper flakes
Fresh cilantro

🍚 For the Fried Rice

3 cups (about 450 g) cooked and chilled long-grain white rice, preferably day-old
2 large eggs, lightly beaten
1 cup mixed vegetables, such as peas, carrots, and corn

½ small onion, finely diced
2 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
¼ teaspoon black pepper
Salt, to taste
2 green onions, sliced

👩‍🍳 Instructions

🍗 Make the Sticky Teriyaki Chicken

1. Prepare the Teriyaki Sauce

In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and fresh ginger.

In a separate small bowl, mix the cornstarch and water until completely smooth.

Set both mixtures aside.

2. Season and Prepare the Chicken

Pat the chicken pieces dry with paper towels.

Cut them into evenly sized cubes so they cook at approximately the same rate.

You don’t need to marinate the chicken—the teriyaki sauce will provide plenty of flavor during cooking.

3. Sear the Chicken

Heat a large skillet over medium-high heat.

Add the vegetable oil.

Once hot, add the chicken in a single layer.

Cook for approximately 6–8 minutes, turning occasionally, until the chicken is golden brown and cooked through.

If necessary, work in batches to avoid overcrowding the skillet.

4. Add the Teriyaki Sauce

Reduce the heat to medium.

Pour the prepared teriyaki sauce into the skillet with the chicken.

Stir well to coat every piece.

Bring the sauce to a gentle simmer.

5. Thicken the Sauce

Whisk the cornstarch slurry once more, then slowly pour it into the simmering sauce while stirring.

Continue cooking for approximately 1–3 minutes.

The sauce should become thick, glossy, and sticky enough to coat the chicken.

Don’t boil it aggressively once thickened.

6. Glaze the Chicken

Continue tossing the chicken in the sauce for another 1–2 minutes.

The sauce should cling beautifully to every piece, creating a shiny caramelized coating.

Remove from the heat.

🍚 Make the Fried Rice

7. Scramble the Eggs

Heat a large skillet or wok over medium-high heat.

Add the vegetable oil.

Pour in the beaten eggs.

Cook for approximately 30–60 seconds, gently stirring until just set.

Transfer the eggs to a plate and set aside.

8. Sauté the Onion and Garlic

Add the diced onion to the same skillet.

Cook for 2–3 minutes, until softened.

Add the minced garlic and cook for about 30 seconds, until fragrant.

9. Add the Vegetables

Add the mixed vegetables.

Stir-fry for approximately 2–3 minutes, until hot and crisp-tender.

10. Add the Rice

Add the chilled cooked rice.

Use a spatula to break apart any clumps.

Stir-fry for 3–5 minutes, tossing frequently.

Allow the rice to heat through and lightly toast.

11. Season the Rice

Add the soy sauce, sesame oil, and black pepper.

Return the scrambled eggs to the skillet.

Add the sliced green onions.

Toss everything together until evenly combined.

Taste and adjust the salt if needed.

Remove from the heat.

🍽️ Assemble the Meal

12. Plate the Fried Rice

Spoon a generous serving of fried rice onto each plate or bowl.

13. Add the Teriyaki Chicken

Pile the sticky teriyaki chicken over or alongside the fried rice.

Spoon any extra sauce from the skillet over the chicken.

14. Garnish and Serve

Finish with sesame seeds and sliced green onions.

Add red pepper flakes for a little heat if desired.

Serve immediately while the chicken and rice are hot.

⭐ Chef’s Tips

Use cold rice

Day-old refrigerated rice works best because the grains are firmer and less likely to become mushy.

Cut the chicken evenly

Uniform pieces cook more consistently and make the finished dish easier to eat.

Don’t overcrowd the chicken

Give the chicken enough room to sear and brown instead of releasing too much moisture.

Add the cornstarch slurry at the end

Adding it after the sauce begins simmering allows you to control exactly how thick the glaze becomes.

Watch the teriyaki sauce

Honey and brown sugar can caramelize quickly. Once the sauce thickens, keep the heat moderate and stir frequently.

Serve immediately

The sauce becomes thicker as it cools, so the chicken is at its glossiest and most tender when served hot.

🌶️ Easy Variations

Spicy Teriyaki Chicken

Add ½–1 teaspoon red pepper flakes or a spoonful of sriracha to the sauce.

Teriyaki Chicken Thighs

Replace the chicken breasts with boneless, skinless chicken thighs for a richer, juicier result.

Pineapple Teriyaki Chicken

Add 1 cup pineapple chunks during the final few minutes of cooking.

Honey Garlic Teriyaki

Increase the garlic to 5 cloves and add an extra teaspoon of honey.

Sesame Teriyaki Chicken

Finish with toasted sesame seeds and an extra drizzle of sesame oil.

Vegetable Teriyaki Chicken

Add broccoli, bell peppers, mushrooms, or snap peas directly to the skillet with the chicken.

🍚 Fried Rice Variations

Chicken Fried Rice

Dice a small amount of cooked chicken and toss it into the rice.

Shrimp Fried Rice

Add cooked shrimp toward the end and toss until heated through.

Egg Fried Rice

Use 3 eggs for a more egg-forward fried rice.

Garlic Fried Rice

Increase the garlic and add a little freshly cracked black pepper.

Pineapple Fried Rice

Fold in diced pineapple for a sweet tropical contrast.

🥦 Serving Suggestions

Serve this dinner with:

Steamed broccoli
Edamame
Asian cucumber salad
Spring rolls
Dumplings
Stir-fried vegetables
Fresh pineapple
Wonton soup

A drizzle of spicy mayo or extra teriyaki sauce is also delicious.

🧊 Storage

Store leftover chicken and fried rice in separate airtight containers.

Refrigerate within 2 hours of cooking and use within 3–4 days.

Keep garnishes and sauces separate until serving whenever possible.

🔥 Reheating

Reheat the fried rice in a skillet over medium heat with a small splash of water.

Reheat the chicken gently in a skillet or microwave until hot throughout.

If the teriyaki sauce becomes too thick, add 1–2 teaspoons of water while reheating and toss well.

❄️ Freezing

Both the chicken and fried rice can be frozen separately in airtight freezer-safe containers for up to 2 months.

Thaw overnight in the refrigerator before reheating.

For the best texture, freshly prepared fried rice is preferable, but properly frozen leftovers can still make a convenient meal.

🍗🍚✨ Final Result

This Sticky Teriyaki Chicken with Fried Rice brings all the best parts of takeout right to your kitchen.

The chicken is tender and juicy, coated in a thick, glossy teriyaki glaze that’s sweet, savory, garlicky, and slightly tangy, while the fried rice adds fluffy grains, scrambled egg, and colorful vegetables.

Sticky, glossy chicken + flavorful fried rice = one seriously satisfying homemade dinner! 🍗🥢🍚✨