Chicken Teriyaki Bowl
Ingredients
Scale
- 6 large chicken thigh fillets
- 1 cup of your favorite Teriyaki Marinade, I used Kikkoman Teriyaki Marinade
- OR this Teriyaki Sauce
- 3 cups Snow peas
- 2 cloves garlic, minced
- 1 tbsp knorr seasoning
- canola oil
- chopped green onions and black sesame seeds for garnish
Instructions
- Marinate your chicken thighs in your teriyaki marinade for half a day or overnight
- Poke your chicken thighs with a toothpick for the marinade to penetrate.
- You can use a grill, or if you don’t have a grill, you can use a non-stick skillet. Heat 2 tbsp canola oil in your non-stick skillet.
- Cook the thighs, smooth side down, for 2 minutes, or until a little golden underneath. Turn each piece over, lower the heat to low, then baste with marinade. Do this to each side a number of times and cook chicken until just cooked through.
- The chicken will have developed a teriyaki glaze when cooked.
- To prepare the snowpeas, heat 1 tbsp of oil in a skillet. Saute garlic until just cooked, add snowpeas and stir fry for abou a minute. Add knorr seasoning and toss to mix well.
- Turn off heat and arrange in a bowl. Slice chicken and top it over steaming hot rice. Put some snowpeas on the side and garnish with sesame seeds and chopped spring onion.
- Serve immediately to a Hello Kitty loving girl and to a hungry husband.
Find it online: https://www.thepeachkitchen.com/2014/09/chicken-teriyaki-bowl/