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Teriyaki Chicken Mixed Rice

Custo $12, economizar $8

Fonte: Recommended by CookPal

  • 90 Min
  • 3 Porções
  • $12

INGREDIENTES

  • Rice

    • 🍚 1 cup soaked rice

  • Protein

    • 🍗 150g chicken thigh

  • Vegetables

    • 50g shimeji mushroom
    • 🥕 25g julienned carrot
    • 2 green beans, sliced

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1 tsp salad oil
    • 💧 Water as needed

  • Teriyaki Sauce

    • 1/2 tbsp sake
    • 1/2 tbsp mirin
    • 🍬 1/4 tsp sugar
    • 🧂 1/2 tbsp soy sauce

  • Additional Seasoning

    • 1/2 tbsp sake
    • 🧂 Pinch of salt
    • 1/4 tsp dashi powder

PASSOS

1

Prepare the vegetables: cut shimeji mushrooms into small pieces, julienne the carrot, and slice the green beans diagonally.

2

Season chicken thigh with salt and pepper, then cut into bite-sized pieces.

3

Heat salad oil in a pan over medium heat. Place chicken skin-side down and cook until crispy. Flip and cook for 2 minutes. Add teriyaki sauce ingredients and cook until glossy. Remove chicken.

4

In a rice cooker, add soaked rice, additional seasoning, and water up to the 1-cup mark. Mix well and flatten the rice. Layer mushrooms, carrots, and cooked chicken on top. Start the cooking cycle.

5

Once cooked, add sliced green beans and pour the teriyaki sauce over the rice. Let it steam for 5 minutes, then mix gently.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

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

💡 Dicas

Use leftover vegetables to reduce waste.Adjust the teriyaki sauce sweetness to your preference.This dish can be stored in the fridge for up to 2 days.

⚠️ Precauções

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