Chicken Nugget Teriyaki is the fourth family-friendly, kid-friendly recipe in my Chicken Nugget Gourmet Recipes series. We love eating Chinese and Japanese food, but I do not like ordering take-out and we can’t always sit down at a hibachi restaurant. I wanted to find a quick and tasty (and healthier) way to make Chicken Teriyaki at home using ingredients like dinosaur-shaped chicken nuggets that my son will enjoy. I have even included a bonus fried rice recipe that is a must with this delish dish.
I am always seeking ways to get my family to eat healthy meals together, so I decided to put a fun chicken nugget spin on some classic entrees. These dishes are great-tasting and grown-up so adults can enjoy this meal with their children. I believe it is important for everyone in the family to eat the same meal and eat together, not only to save time and money, but also because it teaches kids to eat what they are served while maturing their palate and helping them to eat proper, complete, and healthy meals. This dish is perfect for serving anytime your family is craving Chinese or Japanese takeout.
Chicken Nugget Teriyaki with Fried Rice
Chicken Nugget Teriyaki
- 4 Tablespoons soy sauce
- 3 Tablespoons water
- 10 Tablespoons white vinegar (5/8 cup or 1/2 cup plus 1/8 cup)
- 2 teaspoons garlic, chopped
- 1 teaspoon ground ginger
- 4 Tablespoons honey
- 1/4 teaspoon crushed red pepper flakes
- 12-16 chicken nuggets, cooked (you can use store-bought or make your own)
- 1 Tablespoon sesame seeds
- 2 green onions, thinly sliced
- 1/2 Tablespoon orange zest, grated
- 1 Tablespoon vegetable oil
- 1/2 cup sweet onion, chopped
- 1 egg, beaten
- 1 cup mixed vegetables, frozen (get any combination you liked; I made sure mine had carrots and peas)
- 2 cups brown rice, cooked
- drizzle sesame oil
- 1 Tablespoon soy sauce
1. Let’s start by making the sauce for the Chicken Nugget Teriyaki. In a small mixing bowl, combine the soy sauce, water, vinegar, garlic, ginger, honey, and red pepper flakes.
2. In a large fry pan, heat up the vegetable oil then add the onion and cook for 1 minute, stirring. I used the Ozeri Green Earth Pan (shown below.)
3. Add in the egg and cook along with the onion for another 2-3 minutes, stirring frequently, until the egg is light yellow and puffy.
4. Add in the frozen vegetables and cook about 3 minutes on medium heat until completely thawed, stirring occasionally.
5. Drizzle a little bit of sesame oil over your rice in a bowl and stir. 6. Add the rice and soy sauce into the pan, stir, and cook just a few minutes more to heat up the entire mixture.
7. Back to the Chicken Nugget Teriyaki, add them to a heated pan on medium and cook each side about 1 minute to crisp.
8. Slowly pour the Teriyaki sauce mixture into the pan with the chicken, toss the chicken to coat both sides, and bring the sauce to a low boil.
9. Cook this mixture for 2-3 minutes or until the sauce has thickened slightly, turning chicken occasionally. 10. Serve the chicken on top of fried rice. Top with some sesame seeds, thinly-sliced green onion, and some grated orange peel. This Chicken Nugget Teriyaki with Fried Rice provides protein in the chicken and egg, grain in the rice and chicken nugget breading, vegetables, and a little bit of fruit.
Bonus Tip: Make eating this dish even more appealing to your kids; let them eat with chopsticks (click here to learn how to use chopsticks)! If your children are unable to use chopsticks, you can purchase trainer chopsticks like the ones below from places like Amazon.com (affiliate link.)
Do you like Chicken Teriyaki? What other dishes would you like to see using chicken nuggets?
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