Chicken Teriyaki Fried Rice

By dmshimsm

Ingredients

• 8 chicken thighs
• salt and pepper to taste
• Fried Rice
• 2 tbsp. coconut oil
• 1 small onion, diced
• 1 cup of uncooked rice (preferably sticky rice)
• 1/4 cup frozen peas
• 1/4 cup frozen corn
• 1/4 cup diced carrot
• 1 1/2 tsp. garlic powder
• 1 tsp. ginger powder
• 1/2 tsp. onion powder
• pinch of red chili flakes
• 2 1/2 cups stock
• handful of beansprouts
• 3 tbsp. Teriyaki Sauce
• Teriyaki Sauce
• 1 clove garlic, grated
• 1 tsp ginger powder
• 1 tsp. peanut oil (or your choice)
• 1 tsp. sesame oil
• 1/4 cup of soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 2 tsp. rice vinegar
• 2 tsp. cornstarch mixed with 2 tsp. sake or dry white wine

Preparation

Step 1

- Preheat your grill to 375°F, prepare for indirect grilling.
- Season all sides of the chicken thighs to taste with the salt and pepper. Grill them over indirect heat, or on the warming rack of the grill for 30 minutes.
- In a saucepan, combine the garlic, ginger powder, sesame and peanut oil. Fry the garlic for a minute or two, until fragrant. Add the soy sauce, honey, brown sugar, and vinegar. Bring the mixture to a simmer for 5 minutes. Set aside 1/4 cup of the sauce. Take the remaining sauce outside and generously brush the thighs. Do this a few times throughout the cook to get a delicious glaze going.
- For the rice, melt the coconut oil in a deep sided frying pan. Cook the onion until nearly translucent, then add the rice and toast it, coating completely with coconut oil, about 2 minutes. Add the peas, corn, carrots, garlic powder, ginger powder, onion powder, and chili flakes. Add 1/4 cup of broth at a time to the mixture and stir until each addition of liquid has been soaked up. Repeat until the rice is fully cooked. Stir in the beansprouts and teriyaki sauce that you set aside, cooking until the bean sprouts are warmed through.
- Serve the chicken over the rice, topped with sesame seeds and green onion.