Oil-free Chicken Breast Kuwa-yaki Rice Bowl Recipe

Name: Oil-free Chicken Breast Kuwa-yaki Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 breast Chicken breast; 1/3 Japanese leek; 1 tbsp Katakuriko; 1 tbsp Soy sauce; 1 tbsp Sugar; 1 tbsp Sake; 1 tbsp Mirin; 1 dash Grated ginger; 50 ml Water; 1 White sesame seeds; 1 Shredded nori seaweed; 1 Shichimi spice

Servings: persons

1/2 breast Chicken breast
1/3 Japanese leek
1 tbsp Katakuriko
1 tbsp Soy sauce
1 tbsp Sugar
1 tbsp Sake
1 tbsp Mirin
1 dash Grated ginger
50 ml Water
1 White sesame seeds
1 Shredded nori seaweed
1 Shichimi spice

1
Remove the skin from the chicken and then slice them into 5 mm wide pieces.
2
Cut the leek diagonally into 1 cm wide pieces.
3
Put the chicken breast and katakuriko into a plastic bag.
4
Keep some air in the bag and coat the chicken.
5
Shake the bag to evenly coat the chicken.
6
Add all of the ingredients into a frying pan and start to gently cook on medium heat.
7
Once it starts to boil, add in the chicken breast pieces, making sure they don't touch, and then add in the leek into the open spots.
8
Steam for 2 minutes and then flip it over.
9
Cook for another 1~2 minutes.
10
Gently shake the frying pan from time to time so that they don't burn on the bottom.
11
Place the chicken and leek pieces on top of some rice.
12
Top with sesame seeds, nori seaweed and the shichimi powder and it's ready!

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 breast Chicken breast, 1/3 Japanese leek, 1 tbsp Katakuriko, 1 tbsp Soy sauce, and more.

Yes, Oil-free Chicken Breast Kuwa-yaki Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oil-free Chicken Breast Kuwa-yaki Rice Bowl

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