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Simple Chicken Teriyaki and Teriyaki Rice Bowl



Prepare the sauce.
Pierce the chicken skin with a fork (to prevent shrinkage), and score the meat.
(In the photo, I scored it lengthwise in several places.
) Fry in a frying pan without oil, until both sides brown, sealing in the flavor.
After browning both sides, add the sauce, cover and simmer on low-medium heat for 7 to 8 minutes.
Remove the lid after 7 to 8 minutes, flip over several times while coating the chicken in the sauce.
When the sauce thickens, it's ready to serve.
This is how it looks as a rice bowl dish.
Pour the sauce over the chicken and rice.
(I cut lettuce into thin strips as a bed for the chicken.
) My husband, who loves spicy food, sprinkles red chili peppers on top, while my daughter enjoys hers with mayonnaise.
Since turning the chicken over with chopsticks is tricky, I recommend using tongs.
You can find these at the dollar store.
It's the type you use when camping.