Simple Way to Prepare Super Quick Homemade Spicy Teriyaki Chicken Thigh Rice Bowl
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Make Favorite Spicy Teriyaki Chicken Thigh Rice Bowl. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Spicy Teriyaki Chicken Thigh Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Teriyaki Chicken Thigh Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy Teriyaki Chicken Thigh Rice Bowl is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can cook Spicy Teriyaki Chicken Thigh Rice Bowl using 7 ingredients and 6 steps. Here is how you can achieve it.
This is the rice bowl dish my mother used to make often. The spicy taste really whets the appetite. Adjust the amount of doubanjiang to taste. Depending on the brand, 1/2 tablespoon may be too much. Be careful when serving to young children. Recipe by Nyamao
Ingredients and spices that need to be Get to make Spicy Teriyaki Chicken Thigh Rice Bowl:
- 2 fillets Chicken thighs
- 1 Japanese leek
- 10 Shishito peppers
- 100 ml ★ Sake
- 50 ml ★ Mirin
- 50 ml ★ Soy sauce
- 1/2 tbsp or more ★ Doubanjiang
Steps to make to make Spicy Teriyaki Chicken Thigh Rice Bowl
- Chop the Japanese leek into 4-cm long pieces.
- Sauté both sides of the chicken thigh meat in a frying pan until golden brown.
- Add the ★ ingredients to the frying pan, then add the leeks and shishito peppers and simmer.
- When the leeks and shishito peppers are cooked though and the sauce has blended in, remove them from the pan. Simmer the chicken until the sauce reduces.
- Place the chicken on top of rice, then add the leeks and shishito peppers. Chop the chicken into bite-sized pieces before topping on rice.
- Pour over the remaining sauce, then it's ready to serve.
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