Teriyaki Chicken Rice Bowl
Serves: 2
Total: 30M
Prep: 10M
Cook: 20M
5.0
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Recipe Preparation
- 3 chicken thighs
- 1 bowl cooked rice
- 1 oz butter
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup syrup (or mirin substitute)
- 1 tbsp chili flakes
- 1 tbsp paprika
- Salt, to taste
- Black pepper, to taste
- Chopped scallions, for garnish
- White sesame seeds, for garnish
Recipe Instructions
1
Season chicken thighs with salt and black pepper, lightly coat with flour, and set aside.
2
Heat a skillet and pan-sear the chicken evenly on both sides. Cook until the internal temperature reaches 165°F (74°C), then remove from the pan. Remember to use a ThermoPro Lightning One-Second Meat Thermometer to monitor the internal temperature.
3
In the same skillet (do not wash), add butter and minced garlic. Sauté until fragrant, then add soy sauce, sake, syrup, chili flakes, paprika, lemon zest, and lemon juice. Simmer until the sauce thickens.
4
Return the chicken to the pan, coating it evenly with the teriyaki sauce. Serve over a bowl of rice, drizzle with extra sauce, and garnish with scallions and white sesame seeds.
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