Cook the chicken covered with teriyaki sauce in a slow cooker over high heat for 3 hours. OR in the oven at 375 F° for 35 minutes.

Once cooked, cut into small pieces. Set aside.

Heat oil in a large skillet or wok over medium-high heat. Add the pea/carrot mixture, onion, and garlic. Sauté until tender.

Reduce heat to medium-low and push the mixture to the side.

Pour the eggs over the other bottom of the pan. Stir until the mixture is scrambled.

Now add the rice and soy sauce and mix well. Stir in the cooked chicken and cook until the mixture is hot.

Serve and enjoy.

Everything depends on taste and type. They make low sodium Teriyaki and Soy sauce. Also, rice or noodles are like potatoes, so they absorb quite a bit of ingredients in amount to get to true flavor.

(I have not made this version yet. I liked the recipe because it list ingredients. Not certain about whole bottle of Teriyaki sauce yet. If anyone makes this, please let us know.)


You can substitute beef, pork, tofu, shrimp, or blend them all together.

You can also use this same recipe ingredients with noodles.