Description
The ultimate 30-minute dinner hack that tastes like you ordered takeout but is actually so simple to make at home. Skip the delivery fees and treat yourself tonight!
Ingredients
Scale
- 1/3 cup soy sauce (low-sodium preferred)
- 3 tablespoons brown sugar, packed
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups cooked and chilled rice (preferably day-old)
- 1 medium onion, diced
- 2 carrots, diced small
- 1/2 cup frozen peas
- 2 eggs, lightly beaten
- 3 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- In a small saucepan, combine soy sauce, brown sugar, mirin, honey, sesame oil, garlic, and ginger. Simmer over medium heat until sugar dissolves.
- Mix cornstarch and water in a small bowl, then stir into the simmering sauce. Cook 1-2 minutes until thickened and glossy. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken and cook 5-6 minutes until nearly done.
- Pour 1/3 of the teriyaki sauce over the chicken and cook 2 more minutes until glazed. Transfer to a plate.
- Add remaining oil to the pan. Cook onions and carrots for 3-4 minutes until softening.
- Push vegetables aside and scramble eggs in the empty space until just set, then mix with vegetables.
- Add cold rice to the pan, breaking up clumps. Stir-fry 3-4 minutes until heated and slightly crispy.
- Add peas and cook for 1 minute until warmed.
- Return chicken to the pan and pour in remaining teriyaki sauce. Toss everything together and cook 2-3 minutes to meld flavors.
- Fold in most of the green onions, reserving some for garnish.
- Transfer to serving dishes, sprinkle with sesame seeds and remaining green onions. Serve immediately.