Sticky Teriyaki Chicken & Shrimp Fried Rice

Sweet, savory, and loaded with flavor, this is the kind of chicken and shrimp dinner that can easily replace a takeout night. Sticky teriyaki chicken pairs with juicy shrimp fried rice for one seriously satisfying meal, all coming together in one skillet.

Why You’ll Love This Recipe

• Chicken and shrimp in one meal. Two proteins, each cooked and seasoned separately for the best flavor.
• That sticky teriyaki glaze. Rich, sweet, and savory, coating every piece of chicken beautifully.
• Classic fried rice technique. Cold rice, scrambled eggs, and vegetables create that authentic takeout-style texture.
• Faster than delivery. Ready in just 40 minutes, start to finish.

Ingredients

For the Sticky Teriyaki Chicken

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1 tbsp vegetable oil
• ½ cup teriyaki sauce
• 2 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• ½ tsp black pepper

For the Shrimp Fried Rice

• 1 lb large shrimp, peeled and deveined
• 4 cups cold cooked long grain rice
• 2 large eggs, lightly beaten
• 1 cup frozen peas and diced carrots
• 3 green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• ½ tsp garlic powder
• Salt and black pepper, to taste

How to Make Sticky Teriyaki Chicken & Shrimp Fried Rice

1. Cook the chicken. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned and completely cooked through.

2. Make the sticky teriyaki sauce. Stir together the teriyaki sauce, soy sauce, honey or brown sugar, garlic, ginger, sesame oil, and black pepper. Pour over the chicken and simmer until the sauce reduces into a thick, glossy glaze that coats every piece.

3. Sear the shrimp. Season the shrimp with garlic powder, salt, and black pepper. Heat some of the remaining vegetable oil in a hot skillet and cook the shrimp for 1 to 2 minutes per side, until pink and cooked through. Remove and set aside.

4. Scramble the eggs. Add the remaining vegetable oil to the skillet. Pour in the beaten eggs and gently scramble until just set.

5. Make the shrimp fried rice. Add the peas, carrots, and cold cooked rice. Stir-fry until the vegetables are hot and the rice begins to lightly brown. Add the soy sauce and sesame oil, then toss until evenly seasoned.

6. Add the shrimp. Fold most of the cooked shrimp and sliced green onions into the fried rice. Toss gently until the shrimp are warmed through.

7. Assemble and serve. Spoon the shrimp fried rice onto one side of each serving dish and add the sticky teriyaki chicken alongside it. Top the fried rice with the remaining shrimp and green onions, then serve hot.

Tips for the Best Teriyaki Chicken & Shrimp Fried Rice

• Use cold, day-old rice. Freshly cooked rice is too moist and tends to clump or turn mushy in fried rice.
• Let the teriyaki sauce reduce fully. This is what creates that sticky, glossy glaze on the chicken.
• Don’t overcook the shrimp. One to two minutes per side is enough; they’ll turn rubbery if left too long.
• Cook over high heat for the fried rice. This helps achieve that classic seared texture instead of steaming the rice.

What to Serve with Teriyaki Chicken & Shrimp Fried Rice

This dish is a complete meal on its own, but egg rolls or a simple cucumber salad make great additions if you want to round out the spread.

Frequently Asked Questions