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Teriyaki chicken with fried rice

  • 4 Servings
  • Advanced


  • 1/2 cup teriyaki sauce
  • 2 tablespoons honey
  • 2 garlic cloves, crushed
  • 600g chicken thigh fillets
  • 100g middle bacon rashers, chopped
  • 2 green onions, thinly sliced
  • 3 cups cold, cooked jasmine rice
  • 1/2 cup frozen peas


  • 1
    Combine teriyaki sauce, honey and crushed garlic in a jug.
  • 2
    Place chicken thigh fillets in glass bowl. Add half the teriyaki mixture. Turn to coat. Refrigerate for 30 minutes.
  • 3
    Cook chicken on a greased chargrill pan over medium heat for 5 minutes each side or until browned and cooked. Transfer to a plate. Cover, keep warm.
  • 4
    Heat a wok over medium-high heat. Stir-fry chopped bacon rashers for 4 minutes or until browned. Add green onions. Stir-fry for 1 minute. Add cold, cooked jasmine rice and frozen peas. Stir-fry for 4 minutes or until heated through. Transfer to a bowl. Cover, keep warm.
  • 5
    Reduce heat to medium. Add remaining teriyaki mixture to wok. Simmer for 1 minute or until slightly thickened and reduced by half. Slice chicken and serve on fried rice, drizzled with sauce.

Source: taste.com.au


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