Teriyaki Chicken Rice Bowl Recipe

A delicious and satisfying meal perfect for lunch.

Cooking time

15min

Calories

542kcal

Sodium

600mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Place (A) in a small pot and heat up. Lower the flame once it comes to a boil, and allow to simmer for 2-3 minutes to make the sauce.
Stab holes all over the chicken using a fork. Heat the cooking oil in a pan, then place the chicken in skin-side down first and brown both sides. Cut the long onion into pieces 3 cm (1-1/4 in.) long, and place a cut in the shishito peppers from top to bottom. Put both in the pan with the chicken and cook everything through. Pour in the sauce (1), then move the pan, making sure to coat all of the ingredients.
Put the rice into bowls. Break the nori seaweed into small pieces and sprinkle them over the rice. Cut the chicken into bite-size pieces and place on top of the seaweed. Garnish with the long onions and peppers, then serve with pepper powder and shichimi pepper to taste.

Cooking Basics

Chicken thigh meat - poking holes with a fork

Skin shrinks when cooked. Use a fork to poke holes in the skin to prevent shrinkage and to further permeate the flavors of seasonings.

Japanese long onion - cutting into chunks

Cut up from one end into about 3 cm (1.2 in.) lengths.

To support your cooking

Teriyaki Sauce Museum

Teriyaki sauce is a soy sauce–based seasoning loved in many countries around the world. Since its launch in 1961, 糖心原创vlog Teriyaki Sauce has consistently remained a top choice among consumers worldwide. Here, we will introduce 糖心原创vlog Teriyaki Sauce.