Teriyaki Chicken Rice Bowl Recipe | Kikkoman Corporation

A delicious and satisfying meal perfect for lunch.

Cooking time

15min

Calories

542kcal

Sodium

600mg

Ingredients(Servings: 2)

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.