てりっ照り焼きチキン丼✿お弁当にも！ 
Teriyaki Chicken Rice Bowl – Great for Lunchboxes Too!
Japanese-style sweet and savory teriyaki chicken (guaranteed delicious!) made without mirin. Thank you for making this a popular recipe on 10/27/2010. Recipe background: As long as we have chicken and nori, this is our go-to lunch rice bowl at home.
Teriyaki Chicken Rice Bowl – Great for Lunchboxes Too!
Japanese-style sweet and savory teriyaki chicken (guaranteed delicious!) made without mirin. Thank you for making this a popular recipe on 10/27/2010. Recipe background: As long as we have chicken and nori, this is our go-to lunch rice bowl at home.
Cooking Instructions
- 1
Cut the chicken into bite-sized pieces as you like. In a bowl, mix together the sugar, soy sauce, and sake.
- 2
Heat the oil in a small frying pan with a lid over medium heat. Place the chicken skin-side down and cook. To keep the sauce from getting too oily, blot any excess fat with a paper towel.
- 3
Once the skin is crispy, pour in the sauce mixture from step 1. Quickly cover with the lid. Be careful, as it may splatter!
- 4
When the splattering stops, remove the lid and simmer, swirling the pan in a circular motion, until the sauce thickens and coats the chicken.
- 5
Serve over rice, sprinkle with crumbled nori, add the chicken, pour over the sauce, and top with green onions or shredded white part of green onion.
- 6
If you’re not using it for lunchboxes the next day, freeze any leftovers! If you make a batch and freeze it, you can still have a teriyaki chicken rice bowl even if you oversleep.
- 7
It’s also delicious if you cut the chicken into larger pieces!
- 8
On 10/27/2010, this recipe became popular. Thank you so much to everyone who made it! I really appreciate your support.
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