Sticky Teriyaki Chicken Feast

Sticky Teriyaki Chicken Feast with Egg Fried Rice and Black Bean Mushrooms

This Sticky Teriyaki Chicken Feast brings crispy chicken, egg fried rice and savoury black bean mushrooms together. A homemade takeout-style dinner with teriyaki chicken, fried rice and bold Asian inspired flavours.

this For later use

Crispy teriyaki chicken, fluffy egg fried rice and saucy black bean mushrooms. Would you make the whole feast or pick one dish first?

Why You Will Love and Enjoy Sticky Teriyaki Chicken Feast

• If you’re craving takeout flavours without ordering takeout, this one brings the whole dinner together at home. You get sticky teriyaki chicken, savoury egg fried rice and saucy mushrooms in every colourful plate.
• The chicken gets beautifully crisp before being coated in a sweet and savoury teriyaki sauce.
• Cold leftover rice gives the egg fried rice those lovely separate, fluffy grains.
• The black bean mushrooms add a rich savoury kick that pulls the whole meal together.

Print

Additional Information

• Can I use chicken thighs instead of chicken breasts? Yes. Boneless chicken thighs work very well and stay juicy during cooking.
• Why is leftover rice recommended? Cold leftover rice has less surface moisture, so the grains stay separate when stir-fried. Fresh rice can work, but it’s more likely to become soft or sticky.
• What if I don’t have leftover rice? Cook the rice, spread it in a thin layer on a tray and refrigerate it until completely cold before frying. This gives you a much better texture than adding steaming hot rice directly to the wok.
• Can I prepare the teriyaki sauce ahead? Yes. The teriyaki sauce can be made ahead and refrigerated in an airtight container for up to 5 days. Warm it gently before using, adding a splash of water if it has become too thick.
• Why shouldn’t I cook the chicken over very high heat? The marinade contains brown sugar, which can burn before the chicken is cooked through. Medium heat gives the skin time to crisp while keeping the sugar from scorching.
• How thick should the teriyaki sauce be? It should coat the back of a spoon but still be easy to pour. Remember that the sauce thickens further as it cools.
• Can I use chicken without the skin? Yes. Skinless chicken works perfectly well, although you won’t get the same crisp texture. Keep a close eye on it because skinless chicken can cook a little faster.
• What can I use instead of sake? Dry sherry or Chinese cooking wine can be substituted. For an alcohol free option, use a little chicken stock or water, although the flavour will be slightly different.
• What can I use instead of mirin? Use 1 tbsp rice vinegar with 1 tsp extra honey or brown sugar. The flavour won’t be identical, but it gives the sauce a similar sweet and tangy balance.
• Can I replace peanut oil? Yes. Canola oil, vegetable oil or another neutral cooking oil can be used for the chicken and fried rice.
• Can I make the mushrooms less spicy? Yes. Reduce the Chinese chili oil or leave it out. The black bean paste will still give the mushrooms plenty of savoury flavour.
• What mushrooms work best? Button, cremini, shiitake or a mixture can all be used. Slice them evenly so they cook at roughly the same rate.
• Can I use a different black bean ingredient? Black bean paste gives the sauce its characteristic savoury flavour and works best here. If using black bean sauce instead, start with a little less soy sauce because prepared black bean sauce can already be quite salty.
• Can I use garlic in the teriyaki sauce? Yes. The 1 tsp grated garlic is optional, but it adds another savoury layer to the sauce.
• Can I prepare the three dishes at different times? Yes. The chicken, fried rice and mushrooms can each be prepared separately. The chicken is best sliced just before serving, while the rice and mushrooms can be kept warm briefly.
• How should leftovers be stored? Store the chicken, egg fried rice and mushrooms separately in airtight containers in the refrigerator. Use within 3 days and reheat thoroughly before serving.
• Can this meal be frozen? The cooked chicken and mushroom sauce can be frozen separately for up to 2 months. The egg fried rice can also be frozen, although freshly made rice has the best texture. Bok choy is better served fresh because freezing can make it soft and watery.
• How should frozen leftovers be reheated? Thaw them in the refrigerator overnight. Reheat the chicken, rice and mushrooms until piping hot, adding a small splash of water to the mushroom sauce if needed to loosen it.
• Can I freeze the bok choy? It’s possible, but it isn’t recommended for this dish. Blanched bok choy tends to lose its crisp texture after freezing and thawing, so fresh bok choy gives a much better result.

Sticky Teriyaki Chicken Feast gives dinner plenty of flavour and variety without requiring a complicated cooking routine. Crisp teriyaki glazed chicken, fluffy egg fried rice and rich black bean mushrooms come together for a satisfying homemade meal that makes a tempting alternative to takeout.