Teriyaki Chicken Donburi (Rice Bow)
This teriyaki chicken donburi is a Japanese style rice bowl with scrumptious sweet savory chicken, with blistered shishito peppers on the side. It only takes 20 minutes to whip up, naturally gluten-free, and dairy-free.
Ingredients
- 1 pound boneless skinless chicken thighs cut into a bite size pieces
- ½ teaspoon salt
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 2 cups cooked rice preferably Japanese rice
For teriyaki sauce
- ½ cup sake
- 2 tablespoons tamari soy sauce
- 2 tablespoons organic cane sugar or any sugar
For shishito peppers
- 16 shishito peppers washed and pat dried well
- 1 pinch salt
Toppings (optional)
- chopped scallions
- toasted sesame
- chili threads
Instructions
- Combine the teriyaki sauce ingredients together in a cup and set aside.
- Rub the salt into the cut up chicken.
- Heat up the olive oil in a pan and cook the garlic until fragrant.
- Add in the chicken and cook until just barely cooked.
- Pour in the teriyaki sauce mix. Cook and reduce the sauce until thick and sticky.
- Heat up some cooking oil in a clean pan, and sear the shishito peppers for 2-3 minutes until they are blistered. Sprinkle a pinch of salt.
- Serve the chicken and shishito over rice.
- Optional: Top with sesame, chopped scallions, and chili threads.
Notes
For shishito peppers, make sure to pat dry well after washing. Remaining moisture on the surface may cause splattering during searing process.
Nutrition
Serving: 1bowlCalories: 629kcalCarbohydrates: 62gProtein: 50gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 215mgSodium: 1815mgPotassium: 767mgFiber: 1gSugar: 14gVitamin A: 986IUVitamin C: 39mgCalcium: 53mgIron: 3mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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