Teriyaki Chicken is a beloved Japanese dish consisting of grilled or pan-fried chicken pieces generously coated in a distinctive teriyaki sauce. It’s a culinary highlight often found at Hibachi buffets and traditional Japanese restaurants. Our easy homemade teriyaki sauce recipe elevates this dish, starting with a simple marinade made by whisking together six essential ingredients: soy sauce, garlic, ginger, water, vinegar, and sugar. This flavorful blend is perfect for stir-frying with fried rice and tender chicken. The entire meal can be effortlessly prepared in a large skillet or wok right on your stovetop, bringing authentic Japanese flavors to your home kitchen.

At its core, traditional teriyaki sauce is a masterful combination of soy sauce, mirin (Japanese rice wine), and sugar. When a recipe calls for an Asian vinegar like rice vinegar, and you don’t have it, consider using our convenient rice vinegar substitute. For an added touch of sweetness and a natural meat tenderizer, some recipes incorporate pineapple juice, a technique we’ve also used in our delectable BBQ Pork Ribs.

The term “Hibachi” refers to a Japanese cooking method, literally meaning “fire bowl,” where food is cooked over very high heat, traditionally on a ceramic bowl or flat grill, similar to a griddle or teppanyaki. While often associated with the elaborate setups in Japanese steakhouses, the fundamental principles of Hibachi—fast cooking over intense heat to sear and caramelize ingredients—can be skillfully applied in any home kitchen. You don’t need any special or expensive equipment to create fantastic Hibachi-style dishes at home! A large, heavy-bottomed skillet or a wok provides the perfect environment for preparing delicious Teriyaki Chicken, Hibachi chicken, or classic Fried Rice with that authentic, restaurant-quality sizzle and flavor.

Our Japanese-style Teriyaki Chicken Fried Rice is designed to replicate the vibrant flavors of a Hibachi restaurant meal, similar to the popular Ajinomoto Yakitori Chicken Fried Rice. It’s a harmonious blend of fresh vegetables, tender chicken, and a perfectly balanced homemade teriyaki sauce. Here’s a detailed look at the primary ingredients you’ll need:

• For the Fried Rice Base: You’ll need cooked jasmine rice (ideally day-old for the best texture), water for cooking (if making fresh), a pinch of salt, and a couple of eggs for scrambling.
• For the Flavorful Homemade Teriyaki Sauce: Essential ingredients include fresh garlic, ground ginger, soy sauce (low sodium is often preferred), water, apple cider vinegar (or rice vinegar), and granulated sugar.
• For the Main Protein – Teriyaki Chicken: Boneless, skinless chicken breasts are cut into strips or cubes and simply seasoned with salt and freshly ground black pepper.
• For the Fresh Vegetables: We recommend a classic combination of chopped onion, diced carrot, and zucchini cut into matchsticks, providing a delightful mix of texture and color.

Absolutely! One of the great advantages of Hibachi-style fried rice is its incredible flexibility. You are encouraged to customize your dish with various proteins and a wide array of vegetables to suit your taste and what you have on hand. For protein alternatives, consider swapping chicken for succulent shrimp, thinly sliced steak, or even a delightful combination of half chicken and half shrimp for a “surf and turf” vibe. When it comes to vegetables, the possibilities are nearly endless. Popular and delicious additions include:

• Sliced fresh mushrooms
• Colorful bell peppers (red, green, or yellow), julienned
• Sweet green peas or sugar snap peas
• Crisp green beans
• Tender lima beans
• Broccoli florets for extra greenery and crunch
• Edamame for a boost of protein and vibrant color

Just remember to cut all your chosen ingredients into similar sizes to ensure they cook evenly and integrate well into the dish.

Achieving that characteristic fluffy yet slightly crispy texture in fried rice, especially with eggs, is easier than you might think. The main secret lies in high heat and a generous amount of oil, much like professional Asian restaurants. The oil not only prevents sticking but also gives the rice a beautiful, appetizing sheen. Here’s how to master the fried rice component:

• Ensure your wok or large skillet is super hot. Add about 1/4 cup of oil and let it shimmer.
• Crack 2 eggs directly into the hot oil. Immediately use your spatula to scramble and chop them into small, bite-sized pieces. They cook very quickly!
• Add your cold, cooked rice (day-old is best for optimal texture). Fry it over consistently high heat for at least 3 minutes, tossing and stirring frequently to break up clumps and achieve a light crispness.
• Once the rice is beautifully fried, pour in your prepared homemade teriyaki sauce. Reintroduce the previously cooked vegetables and chicken to the pan.
• Continue to stir-fry everything together rapidly over high heat until all ingredients are thoroughly coated in the sauce and perfectly heated through. Serve immediately to enjoy the best flavors and textures.

This Teriyaki Chicken Fried Rice is an excellent dish for meal prepping or for contributing to a potluck! If you’re preparing it in advance for a gathering, simply cook the fried rice as directed, then transfer it to a slow cooker. Store it in the refrigerator until needed, then plug in your slow cooker and set it to low for about 2 hours before serving to ensure it’s warmed thoroughly and ready to enjoy.

• Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This makes it a perfect option for delicious, ready-to-eat lunches throughout the week.
• Freezing: For longer preservation, portion the cooled fried rice into gallon-sized freezer bags or freezer-safe containers. Press out as much air as possible before sealing and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat from the refrigerator, place 2 cups into a microwave-safe bowl and microwave on high for 2-3 minutes, stirring halfway through, until piping hot. Alternatively, you can sauté it in a covered skillet over medium heat with a splash of water or broth to help re-moisten and heat evenly.

While this dish can be made in a standard large frying pan, certain tools can significantly enhance your cooking process and help you achieve truly authentic results, especially for stir-frying and Hibachi-style preparation:

• Large Cast-Iron Wok: An absolute must-have if you frequently cook Asian cuisine. Its ability to achieve and maintain very high temperatures is crucial for that perfect stir-fry char and preventing ingredients from steaming.
• Hibachi Spatula: If you’re using a large flat-top griddle, a Hibachi spatula is ideal for chopping and turning ingredients. For wok cooking, a Wok Spatula or a regular wide metal spatula works perfectly for tossing and mixing.
• Instant Pot: While not strictly necessary, an Instant Pot is excellent for quickly and easily preparing your rice, especially if you haven’t cooked day-old rice in advance. We often adapt our stovetop rice recipe for the Instant Pot for ultimate weeknight convenience.

For the Fried Rice & Chicken:

For the Homemade Teriyaki Sauce:

Step-by-Step Cooking:

• 

  Prepare the Teriyaki Sauce: In a small bowl or measuring cup, whisk together the minced garlic, dried ginger (or fresh grated), soy sauce, water, apple cider vinegar, and sugar until the sugar dissolves completely. Set this flavorful homemade sauce aside.
• 

  Prepare Vegetables and Chicken: While the sauce rests, wash, peel (if necessary), and chop all your vegetables: chop the onion, dice the carrot, and cut the zucchini into uniform matchsticks or small cubes. Next, cut the chicken breasts into even 1-inch strips or cubes, then season them generously with salt and pepper to taste.
• 

  Cook the Vegetables: Heat your cast-iron wok or a large, heavy-bottomed skillet over high heat until it’s smoking hot. Add about 1/4 cup of the vegetable oil. Once the oil is shimmering, add the chopped onion, diced carrot, and zucchini. Stir-fry vigorously for 3 minutes over high heat until the vegetables are tender-crisp. Remove the cooked vegetables from the wok and set them aside in a bowl.
• 

  Cook the Chicken: Add the remaining 1/4 cup of vegetable oil to the same wok (or add a tablespoon or two if the wok seems dry). Once hot, add the seasoned chicken strips. Cook over high heat for about 5 minutes, stirring frequently, until the chicken is cooked through, tender, and lightly browned on all sides. Remove the cooked chicken from the wok and set it aside with the sautéed vegetables.
• 

  Fry the Rice and Incorporate Eggs: If the wok appears dry, add another tablespoon or two of oil. Crack in the 2 large eggs and quickly scramble and chop them with your spatula as they cook. Immediately add the cold, cooked rice. Fry the rice for 3 minutes over high heat, breaking up any clumps and tossing continuously to ensure it gets a light crispness. Then, pour in the prepared homemade teriyaki sauce and stir well to evenly coat all the rice grains.
• 

  Finish and Serve: Add the sautéed vegetables and cooked chicken back into the wok with the rice and sauce. Stir-fry everything together for another 1-2 minutes until all ingredients are thoroughly combined, coated in the glossy sauce, and heated through. Serve immediately, ideally with our delicious homemade “Yum Yum” sauce (which is our easy ranch dressing!). Enjoy your authentic homemade Hibachi feast!

• Cooking Rice in Advance: For optimal fried rice texture, always use day-old or thoroughly chilled cooked rice. If cooking fresh rice for this recipe, prepare 2 cups of uncooked rice following our stovetop rice recipe. If using an Instant Pot, consider decreasing the water by about 1/2 cup for 2 cups of uncooked rice to ensure it’s slightly drier and less prone to becoming mushy during stir-frying.
• High Heat is Key: Remember to cook all ingredients over consistently HIGH heat, mimicking the traditional Hibachi style. This crucial step ensures proper searing and rapid cooking, preventing the ingredients from steaming and leading to a soggy or unappetizing dish.
• Wok vs. Skillet: While a large cast-iron wok is highly recommended for achieving authentic Asian stir-fry results due to its exceptional heat handling, a large, heavy-bottomed skillet can also be used. If using a skillet, ensure it’s wide enough to avoid overcrowding, and consider cooking ingredients in batches if necessary to maintain high heat.
• Customizing Vegetables: This recipe is incredibly adaptable! Feel free to substitute or add any of your favorite stir-fry vegetables, such as bell peppers, broccoli florets, snow peas, sliced mushrooms, or even edamame, based on your preference and what’s in season.

Nutrition per serving