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