Teriyaki Chicken Rice Bowl

25 mins
Serves 5
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Directions

  1. 1Start by making the sauce.
  2. 2Add soy sauce, apple cider vinegar, red chili flakes, brown sugar, garlic powder, and ginger to a pot.
  3. 3Mix the ingredients in the pot.
  4. 4Beat two eggs in a bowl.
  5. 5Dice your chicken.
  6. 6Add salt, pepper, and cornstarch to the diced chicken.
  7. 7Mix until the chicken is coated.
  8. 8Add vegetable oil to a hot pan.
  9. 9Dip chicken into the beaten eggs.
  10. 10Fry the chicken for about 10 minutes until golden brown.
  11. 11Remove the chicken from heat and drain any excess oil.
  12. 12Quickly heat up your sauce.
  13. 13Add the cornstarch slurry to the sauce until it thickens.
  14. 14Add the cooked chicken back into the pan.
  15. 15Pour the desired amount of sauce over the chicken.
  16. 16Give it a good mix to coat the chicken.
  17. 17Serve the chicken over a bed of rice.
  18. 18Garnish with sesame seeds and green onions.

Ingredients

  • 3 Chicken breasts
  • 1 tsp Himalayan pink salt
  • 1 tsp Black pepper
  • 0.5 cup Corn starch
  • 2 Large eggs
  • 0.5 cup Soy sauce by Kikkoman
  • 0.25 cup Apple cider vinegar
  • 0.66 cup Brown sugar blend by Truvia
  • 1 tsp Red chili flakes
  • 0.5 tbsp Garlic powder
  • 1 tsp Minced ginger
  • 1 tbsp Corn starch
  • 2 tbsp Water
  • 0.25 cup Vegetable oil
  • Sesame seeds
  • Green onions

Equipment

potwhiskbowlcutting boardknifepantongs