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Teriyaki Chicken and Egg Rice Bowl

Custo $5, economizar $8

Fonte: Recommended by CookPal

  • 15 Min
  • 1 Porções
  • $5

INGREDIENTES

  • Main

    • 🍚 1 bowl (200g) cooked rice
    • 🍗 100g chicken breast
    • 🥚 1 egg
    • 🧅 10cm (30g) green onion
    • 1 tsp cornstarch
    • 🍬 1/3 tsp sugar
    • 🧂 Pinch of salt
    • 1/2 tbsp salad oil

  • Sauce

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🍬 1/3 tsp sugar
    • 🧂 2/3 tbsp soy sauce

PASSOS

1

Cut the green onion into 2cm pieces.

2

Slice the chicken breast diagonally into 1.5cm pieces, then cut into bite-sized portions. Coat with cornstarch and knead lightly.

3

In a microwave-safe bowl, crack the egg and mix with 1/3 tsp sugar and a pinch of salt. Cover loosely with plastic wrap and microwave at 600W for 90 seconds. Stir to create scrambled eggs.

4

Heat salad oil in a frying pan over medium heat. Add the chicken and green onion, cooking until browned and the chicken is fully cooked. Add the sauce ingredients and stir until well coated.

5

Serve the cooked rice in a bowl, top with scrambled eggs and the teriyaki chicken mixture.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 25g
    Proteína
  • 50g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

You can substitute chicken breast with chicken thigh for a juicier texture.Adjust the sweetness of the egg and sauce to your preference.Pair with a side of miso soup or pickled vegetables for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.