Can I use a regular stovetop instead of a griddle?

Yes, use a large skillet or wok and cook in batches, or use multiple pans simultaneously. Griddle cooking is faster for this volume but not required.

How long does the chicken need to marinate?

The recipe uses soy sauce, Chinese cooking wine, garlic paste, ginger paste, garlic powder, and onion powder. Marinate for at least 2–4 hours for best flavor, or up to overnight.

Can I prep this the day before?

Yes, marinate the chicken overnight and cook on the day of. Fried rice can be made ahead and reheated on the griddle before serving.

What's the best way to tell when the chicken is done?

Internal temperature should reach 165°F (74°C). Thighs may take slightly longer than breast pieces; stir occasionally for even cooking.

Can I scale this recipe down for fewer people?

Yes, divide all quantities proportionally. The cooking method and timing adjust naturally for smaller batches.

Chicken Teriyaki with Fried Rice for a Crowd

Name: Chicken Teriyaki with Fried Rice for a Crowd
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 15 servings
Cuisine: Asian-Inspired
Ingredients: 8 lbs boneless, skinless chicken (mix of thighs, breast, and tenders), cut into pieces; 2 cups soy sauce, for marinade; 1 cup Chinese cooking wine; 2 tbsp garlic paste; 2 tbsp ginger paste; 2 tbsp garlic powder, for marinade; 2 tbsp onion powder, for marinade; 2 tbsp paprika; 2 bags chopped salad kit; 1 head romaine lettuce, chopped; Crispy wonton strips and nuts from salad kit; 1/4 cup vegetable oil; 1 large yellow onion, chopped; 1 (16 oz) bag frozen peas and carrots; 2 tbsp toasted sesame oil; 20 cups cooked white rice, preferably day-old; 1.5 tbsp garlic powder, for fried rice; 1 tbsp onion powder, for fried rice; 1 cup soy sauce, for fried rice; 5 large eggs; Yum Yum sauce, for serving

CookOSBeta

Chicken Teriyaki with Fried Rice for a Crowd | CookOS

Ingredients

8 lbs boneless, skinless chicken (mix of thighs, breast, and tenders), cut into pieces
2 cups soy sauce, for marinade
1 cup Chinese cooking wine
2 tbsp garlic paste
2 tbsp ginger paste
2 tbsp garlic powder, for marinade
2 tbsp onion powder, for marinade
2 tbsp paprika
2 bags chopped salad kit
1 head romaine lettuce, chopped
Crispy wonton strips and nuts from salad kitoptional
1/4 cup vegetable oil
1 large yellow onion, chopped
1 (16 oz) bag frozen peas and carrots
2 tbsp toasted sesame oil
20 cups cooked white rice, preferably day-old
1.5 tbsp garlic powder, for fried rice
1 tbsp onion powder, for fried rice
1 cup soy sauce, for fried rice
5 large eggs
Yum Yum sauce, for serving

21 Ingredients

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Instructions

1
In a large bowl or zip-top bags, combine the chicken with marinade ingredients: soy sauce, Chinese cooking wine, garlic paste, ginger paste, garlic powder, onion powder, and paprika. Marinate for at least 30 minutes or overnight.
2
Preheat a large griddle or skillet over medium-high heat. Cook the marinated chicken in batches until cooked through and slightly charred. Remove from the griddle and set aside.
3
While the chicken cooks, prepare the salad by combining the contents of the salad kits and the extra chopped romaine in a large bowl. Toss to combine and set aside the dressing and topping packets.
4
To the hot griddle, add vegetable oil and the chopped onions. Sauté until softened, about 2-3 minutes.
5
Add the frozen peas and carrots to the onions and cook until heated through.
6
Push the vegetables to one side of the griddle. Add the toasted sesame oil, followed by all of the cooked rice.
7
Season the rice with garlic powder and onion powder, then mix well to break up any clumps.
8
Combine the vegetables with the rice. Add a generous amount of soy sauce and mix everything together until the rice is evenly colored.
9
Create a well in the center of the fried rice. Crack the eggs into the well, season with a pinch of garlic powder, and scramble until just cooked.
10
Mix the scrambled eggs into the fried rice until fully incorporated.
11
Remove the finished fried rice from the griddle onto a large sheet pan. Dice the cooked chicken into bite-sized pieces.
12
To serve, assemble plates or to-go containers with a portion of salad, a generous scoop of fried rice, and the diced chicken. Add a side of Yum Yum sauce.