Teriyaki Chicken Rice Bowl with Unagi Sauce

Name: Teriyaki Chicken Rice Bowl with Unagi Sauce
Yield: Serves 1 serving
Ingredients: 160 g cooked white rice (about 3/4 cup); 120 g–150g boneless, skinless chicken breast (about 4–5 oz); 2 leaves green cabbage; Unagi sauce (for seasoning the chicken and drizzling over the rice); 2 tablespoons potato starch (about 16g)

徳川氏 @cook_40100477

The unagi sauce really brings this dish together! This rice bowl is so tasty, you'll want to finish every bite.
Recipe background:
I wanted to make teriyaki chicken with a simple seasoning, and found some leftover unagi sauce—so I used it!

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Ingredients

Serves 1 serving

160 gcooked white rice (about 3/4 cup)
120g–150g boneless, skinless chicken breast (about 4–5 oz)
2 leavesgreen cabbage
Unagi sauce (for seasoning the chicken and drizzling over the rice)
2 tablespoonspotato starch (about 16g)

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Steps

1

Cut the chicken breast into pieces slightly larger than bite-size.
2

Coat the chicken pieces with potato starch. This helps keep the chicken moist.
3

Heat oil in a skillet. Sear the chicken on both sides, then cover and cook over medium heat for 2 minutes.
4

Once the chicken is cooked through, pour unagi sauce around the pan (about two turns) and toss the chicken to coat it in the sauce.
5

Cook until the sauce thickens and the chicken is glossy.
6

Spoon the rice into a bowl and drizzle generously with unagi sauce.
7

Shred the cabbage and place it on top of the rice, then add the chicken on top to finish.
8

Top with a fried egg if you like.

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Cooksnaps

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徳川氏 @cook_40100477

Published in the US on September 06, 2025 14:01

更新率低め_(:3 」∠)_食費節約のため毎日自炊を心がけてます☆安くて簡単おいしいものを作る！

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