Japan · Chicken · No. 165
Japanese-Style Chicken Teriyaki Rice Bowl
A single portion of Japanese cooking, ready in 17 minutes with 7 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Cook the rice according to the packet instructions, steaming the pak choi over the top for the last 3 minutes.
- 2
Fry the chicken in a splash of oil over medium-high heat for 6–7 minutes until browned and cooked through.
- 3
Stir in the soy sauce and honey, and cook for 2 minutes until glazed.
- 4
Taste and adjust the seasoning.
- 5
Serve over the rice with the pak choi.
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