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Teriyaki Rice Bowl

Teriyaki Chicken Ingredients

  • 1/4 cup water
  • 2 tbsp soy sauce
  • 1 heaping tbsp sugar
  • 2 drumsticks from a rotisserie chicken, meat sliced off the bone and cut into long strips (skin on)
  • oil for frying

Carrot Salad Ingredients

  • 1 large carrot, peeled and grated into long, thin strips
  • 1 tbsp olive oil
  • 1/2 tbsp rice vinegar
  • 1/8 tsp salt
  • 1/8 tsp sugar
  • freshly ground black pepper

Rice Bowl Ingredients

  • 2 cups cooked jasmine rice
  • 1 ramen egg (soft-boiled egg marinated in sweetened soy sauce)
  • 2 green onions, chopped

Directions

  1. Begin with cooking the rice in your rice cooker so it's ready by the time everything else is ready.
  2. Next, prepare the carrot salad so it can marinate while you make the chicken. Mix all ingredients together in a bowl, cover and set aside.
  3. Once the carrots are marinating, stir the water, soy sauce, and sugar together in a separate bowl until the sugar dissolves. Set aside.
  4. Heat a saucepan over medium heat and add 1-2 tsp frying oil (I use olive oil).
  5. When the oil is hot, add the sliced chicken pieces to the pan and cook for 2-3 minutes, stirring occasionally.
  6. Turn the heat down to med-low and add 2 tbsp of water to the pan. Cover the chicken with tin foil and cook until the water has mostly evaporated.
  7. Remove the foil and add in the prepared teriyaki sauce. Recover with the foil and cook on medium heat for 3-4 minutes.
  8. Remove the pan from the heat and pour the sauce back into the bowl you mixed it in earlier. Set aside.
  9. Assemble the rice bowls (makes 2 portions): add 1 cup of rice to a bowl and top with a handful of carrot salad, chopped green onions, half of the teriyaki chicken, and half of the ramen egg. Serve immediately.