Chicken Nugget Teriyaki and Fried Rice
Recipe type: Entree
Cuisine: Chinese
Cook time: 
Total time: 
Serves: 4
Salty and sweet sauce with a little bite, moist chicken, and a refreshing burst of orange, topping a bed of rice, this dish is healthier than takeout, fun for the whole family, and sure to tickle your taste buds.
  • Chicken Nugget Teriyaki
  • 4 Tablespoons soy sauce
  • 3 Tablespoons water
  • 10 Tablespoons white vinegar (5/8 cup or ½ cup plus ⅛ cup)
  • 2 teaspoons garlic, chopped
  • 1 teaspoon ground ginger
  • 4 Tablespoons honey
  • ¼ 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
  • ½ Tablespoon orange zest, grated
  • Fried Rice
  • 1 Tablespoon vegetable oil
  • ½ 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, 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.
  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.
Recipe by Arts and Crackers at