Teriyaki Chicken Bowl Recipe
Servings: 2 Servings
*Links may contain ad. #CommissionsEarned
Ingredients
- 2 chicken thighs
- salt
- 3 Tbsp Katakuriko potato starch
- 2 long white onions
- 1 Tbsp oil
- 2 Cups Steamed Rice
- Japanese mayonnaise
- 1/4 Cup Nori, shredded roasted seaweed
Instructions
- Cut chicken thighs into square pieces, about 2” (5 cm) each. Sprinkle lightly with salt and coat chicken pieces with Katakuriko (starch). Remove excess Katakuriko. Set aside.
- Cut long white onions into 2” (5 cm) long pieces.
- In a medium bowl, mix all the ingredients for the Teriyaki sauce until the sugar is completely dissolved.
- Heat oil in a frying-pan at medium heat. Cook chicken until nicely browned on one side. Then turn over, cover with a lid, and cook until chicken is cooked through, about 3 minutes.
- Add the sauce and onions, and cook for a couple of minutes. Once the sauce has thickened, remove from heat.
- Put rice in a bowl, and top with chicken and the sauce. Squeeze Japanese mayonnaise over and garnish with shredded Nori roasted seaweed.