Tender Teriyaki Chicken Rice Bowl Recipe by yuki☆nao
Tender Teriyaki Chicken Rice Bowl Cooking Instructions 1 Cut the chicken into bite-sized pieces. Season with salt, pepper, and 2 tablespoons sake. In a separate bowl, mix all the sauce ingredients together. 2 Coat the seasoned chicken with flour, then add the beaten egg and mix well. Heat oil in a skillet and cook the chicken until golden brown on all sides over medium-low heat. 3 When the chicken is almost cooked through (it’s okay if it’s slightly underdone), add the sauce. Reduce the heat to low and simmer until the sauce thickens and coats the chicken. 4 Spoon cooked rice into bowls. Top with the chicken and sauce, then drizzle with mayonnaise and sprinkle with shredded nori. Serve immediately. 1 Cut the chicken into bite-sized pieces. Season with salt, pepper, and 2 tablespoons sake. In a separate bowl, mix all the sauce ingredients together. 1 Cut the chicken into bite-sized pieces. Season with salt, pepper, and 2 tablespoons sake. In a separate bowl, mix all the sauce ingredients together. 2 Coat the seasoned chicken with flour, then add the beaten egg and mix well. Heat oil in a skillet and cook the chicken until golden brown on all sides over medium-low heat. 2 Coat the seasoned chicken with flour, then add the beaten egg and mix well. Heat oil in a skillet and cook the chicken until golden brown on all sides over medium-low heat. 3 When the chicken is almost cooked through (it’s okay if it’s slightly underdone), add the sauce. Reduce the heat to low and simmer until the sauce thickens and coats the chicken. 3 When the chicken is almost cooked through (it’s okay if it’s slightly underdone), add the sauce. Reduce the heat to low and simmer until the sauce thickens and coats the chicken. 4 Spoon cooked rice into bowls. Top with the chicken and sauce, then drizzle with mayonnaise and sprinkle with shredded nori. Serve immediately. 4 Spoon cooked rice into bowls. Top with the chicken and sauce, then drizzle with mayonnaise and sprinkle with shredded nori. Serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy homemade doughnuts Stacey"s island breeze Simple Sausage Rolls Chicken Karaage Bites Mike's Green Chilie Chicken Sauce Easy homemade doughnuts Stacey"s island breeze Simple Sausage Rolls Chicken Karaage Bites Mike's Green Chilie Chicken Sauce Potato Salad Homemade Chanterelle Soup (French and Personal version) Mushroom, Bacon And Leek Risotto Cherry Curd Vanilla Chip Layer Cake with Cherry Curd Filling Sausage rice and veggies Israeli Couscous with leeks and cherry tomatoes 4 pints and a little caraway Cauliflower salad with German intentions Cauliflower mash Potato Salad Homemade Chanterelle Soup (French and Personal version) Mushroom, Bacon And Leek Risotto Cherry Curd Vanilla Chip Layer Cake with Cherry Curd Filling Sausage rice and veggies Israeli Couscous with leeks and cherry tomatoes 4 pints and a little caraway Cauliflower salad with German intentions Cauliflower mash