Why Make This Recipe
Teriyaki Chicken with Fluffy Scrambled Eggs over Rice is a fantastic dish that brings the flavors of takeout right into your kitchen. It’s quick to make, easy to prepare, and packed with delightful tastes. You get juicy chicken coated in a sweet and savory teriyaki sauce, paired with soft and fluffy scrambled eggs, all served on a bed of warm rice. This recipe is perfect for busy weeknights or when you just want a comforting meal that feels special.
How to Make Teriyaki Chicken with Fluffy Scrambled Eggs over Rice
Ingredients:
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil, divided
- ½ cup soy sauce
- ¼ cup mirin
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 6 large eggs
- 3 tbsp whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups cooked white rice
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
Directions:
- In a bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken pieces and cook until they are browned on both sides.
- Pour the teriyaki sauce over the chicken and let it simmer for 6 to 7 minutes until the sauce thickens and becomes glossy.
- In another bowl, whisk the eggs with whole milk, salt, and black pepper until frothy.
- Heat the remaining tablespoon of oil in a separate skillet over low heat. Pour in the egg mixture and gently cook while stirring until the eggs are soft and fluffy.
- To serve, assemble bowls with a portion of cooked rice, topped with the glazed chicken, fluffy scrambled eggs, and garnish with sliced green onions and toasted sesame seeds.
How to Serve Teriyaki Chicken with Fluffy Scrambled Eggs over Rice
This dish is best served hot. You can create a beautiful bowl by layering the rice, chicken, and eggs neatly. Garnish with sliced green onions and sesame seeds for a pop of color and extra flavor. Pair it with a side of steamed vegetables if desired, and enjoy your homemade takeout experience!
How to Store Teriyaki Chicken with Fluffy Scrambled Eggs over Rice
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the bowl in the microwave for a few minutes until heated through. Stir gently to mix the ingredients again before serving.
Tips to Make Teriyaki Chicken with Fluffy Scrambled Eggs over Rice
- For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
- Keep the scrambled eggs on low heat and stir gently to achieve a soft, creamy texture.
- You can use brown rice or quinoa instead of white rice for a healthier option.
Variation
Feel free to add vegetables such as bell peppers, broccoli, or snap peas to the teriyaki chicken while it simmers. This will add color and nutrition to your dish!
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just be careful not to overcook them since they can dry out more quickly than thighs.
2. What if I don’t have mirin?
If you don’t have mirin, you can substitute it with a mix of white wine or sake and sugar. For a non-alcoholic option, try mixing rice vinegar with a bit of sugar.
3. Can I freeze leftovers?
Yes, you can freeze the teriyaki chicken and eggs separately for up to 2 months. Make sure to let them cool completely before transferring to freezer-safe containers.
Teriyaki Chicken with Fluffy Scrambled Eggs over Rice
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A quick and comforting dish featuring juicy teriyaki chicken and fluffy scrambled eggs served over rice.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil, divided
- ½ cup soy sauce
- ¼ cup mirin
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 6 large eggs
- 3 tbsp whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups cooked white rice
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- In a bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken pieces and cook until they are browned on both sides.
- Pour the teriyaki sauce over the chicken and let it simmer for 6 to 7 minutes until the sauce thickens and becomes glossy.
- In another bowl, whisk the eggs with whole milk, salt, and black pepper until frothy.
- Heat the remaining tablespoon of oil in a separate skillet over low heat. Pour in the egg mixture and gently cook while stirring until the eggs are soft and fluffy.
- To serve, assemble bowls with a portion of cooked rice, topped with the glazed chicken, fluffy scrambled eggs, and garnish with sliced green onions and toasted sesame seeds.
Notes
For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking. You can use brown rice or quinoa instead of white rice for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese