Easy Teriyaki Chicken Rice Bowl (Skillet Method)

Name: Easy Teriyaki Chicken Rice Bowl (Skillet Method)
Yield: Serves 5 servings
Ingredients: 1 boneless, skin-on chicken thigh (about 8 oz / 225 grams); 2 tablespoons each soy sauce, sake, mirin, and sugar; 1 1/4 -inch (3 cm) squeeze each garlic paste and ginger paste; 5 cups cooked rice (about 900 grams); as needed Mayonnaise,; Shichimi togarashi (Japanese seven spice), to taste

♡♡♡Mari♡♡♡ @cook_40053802

I make this often because it's quick and delicious. Just cook the chicken in a skillet, coat it with sauce, and serve it hot over rice. I made this for dinner on 10/31/2021. I make it often because it's quick and delicious. Just cook the chicken in a skillet, coat it with sauce, and serve it hot over rice. I only added shichimi togarashi (Japanese seven spice) for the adults.

♡♡♡Mari♡♡♡ @cook_40053802

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Ingredients

Serves 5 servings

1boneless, skin-on chicken thigh (about 8 oz / 225 grams)
2 tablespoonseach soy sauce, sake, mirin, and sugar
1 1/4-inch (3 cm) squeeze each garlic paste and ginger paste
5 cupscooked rice (about 900 grams)
as neededMayonnaise,
Shichimi togarashi (Japanese seven spice), to taste

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Steps

1

Cut the chicken into bite-sized pieces.
2

Place the chicken skin-side down in a skillet. Cover and cook over medium heat.
3

Once browned, flip the chicken, cover again, and continue cooking.
4

When the chicken is cooked through, remove the lid, turn the heat to high, add the mixed sauce ingredients, and coat the chicken.
5

When the chicken is well coated with the sauce, serve it over bowls of rice.
6

Drizzle with mayonnaise and sprinkle with shichimi togarashi to finish.