Teriyaki Chicken Rice Bowl
A delicious and satisfying meal perfect for lunch.
15min
542kcal
600mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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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.
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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.
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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.
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