Easy Homemade Teriyaki Chicken and Fried Rice (Better Than Takeout!)

If you’re craving takeout but don’t want to leave the house, this easy teriyaki chicken and fried rice recipe is about to become your new favorite dinner. It’s simple, packed with flavor, and comes together faster than waiting on delivery. Plus, you probably already have most of the ingredients in your pantry.

This meal is perfect for busy weeknights, picky eaters (with a small adjustment!), and anyone who loves that sweet-and-savory teriyaki flavor paired with buttery fried rice.

Let’s break it down step-by-step.

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Ingredients

For the Teriyaki Chicken

• 2–3 large boneless, skinless chicken breasts, cubed
• 1–2 tablespoons sesame oil
• 1 tablespoon butter
• 1 ½ cups soy sauce (this is a doubled batch for extra sauce)
• 4 tablespoons rice wine vinegar (seasoned preferred)
• 2 tablespoons cornstarch
• 1/3 cup light brown sugar (or dark brown sugar if available)
• 2–3 tablespoons honey (add extra if using light brown sugar)
• 2 teaspoons minced ginger (or about 1 teaspoon ground ginger)
• 2 teaspoons minced garlic (about 2–3 cloves)

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For the Fried Rice

• 3 cups cooked white rice (about 6 cups once fluffed)
• 2 tablespoons butter
• 2 eggs, scrambled
• ½–1 cup frozen peas and carrots
• ¼ cup soy sauce (adjust to taste)
• Optional: 1–2 tablespoons teriyaki sauce

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Step 1: Cook the Chicken

Start by cubing your chicken breasts into bite-sized pieces.

Heat 1–2 tablespoons of sesame oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook until all the juices have cooked off and the chicken is fully done. Stir occasionally so it cooks evenly.

Once the chicken is fully cooked and no liquid remains in the pan, remove it from the heat and set aside.

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Step 2: Make the Homemade Teriyaki Sauce

In a large bowl, combine:

• 1 ½ cups soy sauce
• 4 tablespoons rice wine vinegar
• 2 tablespoons cornstarch
• 1/3 cup brown sugar
• 2–3 tablespoons honey
• 2 teaspoons ginger
• 2 teaspoons garlic

Whisk everything together until well combined. The cornstarch will help thicken the sauce as it cooks.

Pour the sauce mixture into the pan with the cooked chicken. Turn the heat back to medium-high and bring the mixture to a boil. Once it begins boiling, reduce the heat to low and let it simmer.

Simmer until the sauce thickens and coats the chicken beautifully. You’ll know it’s ready when the sauce looks glossy and sticks to the meat. The color will deepen into that classic teriyaki brown.

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Step 3: Scramble the Eggs

While the chicken is simmering, scramble your eggs for the fried rice.

Crack two eggs into a bowl and whisk. You don’t need to add milk or butter since they’ll be mixed into the rice later. Cook them in a skillet until fully set but not overly dry. Set aside.

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Step 4: Prepare the Rice

Cook 3 cups of white rice according to package instructions. If using a steam cooker or rice cooker, allow excess moisture to drain before opening.

For best results, slightly cooled rice works great because it fries up better and doesn’t get mushy.

If you have someone in the family who prefers plain rice, this is the time to scoop some out before turning it into fried rice.

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Step 5: Make the Fried Rice

In a large skillet or wok, add 2 tablespoons of butter and allow it to melt.

Add the cooked rice and stir well so the butter evenly coats the rice. Mixing the butter first ensures rich flavor throughout.

Next, stir in:

• Scrambled eggs
• Peas and carrots (use as much or as little as you like)

Now add ¼ cup soy sauce. Stir thoroughly until everything is evenly coated. You can also add 1–2 tablespoons of teriyaki sauce if you like a slightly sweeter flavor.

Taste and adjust. You likely won’t need additional salt since soy sauce provides plenty.

Cook everything together for several minutes, stirring frequently, until heated through and well incorporated.

The rice should look evenly colored and slightly glossy, not overly wet or dry.

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Serving Suggestions

Serve your homemade teriyaki chicken over a generous scoop of fried rice. The sweet, savory chicken pairs perfectly with the buttery, soy-seasoned rice.

For a complete meal, add a side of steamed Asian vegetables like broccoli, snow peas, or stir-fried mixed veggies.

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Tips for Success

• Use cold rice if possible. Day-old rice fries best.
• Adjust sweetness. Add more honey if you prefer a sweeter teriyaki sauce.
• Don’t overcook the eggs. Cook until set but not rubbery.
• Let the sauce simmer. This is what gives you that sticky, takeout-style glaze.

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Why You’ll Love This Recipe

This easy teriyaki chicken and fried rice recipe is:

• Better than takeout
• Budget-friendly
• Customizable
• Family-approved
• Ready in under 45 minutes

It’s simple comfort food with big flavor, and once you make the sauce from scratch, you’ll never go back to store-bought bottles again.