Teriyaki Chicken Bowl

Malzemeler

• 300 g Chicken thighs (boneless)
• 300 g Steamed rice
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Brown sugar
• 1 small Cucumber
• 1 tbsp Rice vinegar
• 1 tsp Sesame seeds
• 2 stalks Green onions

Talimatlar

1. 1

   Mix soy sauce, mirin, and brown sugar for teriyaki sauce.

2. 2

   Quick-pickle sliced cucumber in rice vinegar with a pinch of sugar.

3. 3

   Pan-fry chicken thighs skin-side down for 5 minutes until crispy.

4. 4

   Flip and pour teriyaki sauce over. Cook for 5-6 minutes, basting frequently.

5. 5

   Slice chicken and serve over steamed rice.

6. 6

   Top with pickled cucumber, sesame seeds, and sliced green onions.