Spicy Teriyaki Chicken Thigh Rice Bowl

1. 1

   Chop the Japanese leek into 4-cm long pieces.

2. 2

   Saute both sides of the chicken thigh meat in a frying pan until golden brown.

3. 3

   Add the ingredients to the frying pan, then add the leeks and shishito peppers and simmer.

4. 4

   When the leeks and shishito peppers are cooked though and the sauce has blended in, remove them from the pan.

5. 5

   Simmer the chicken until the sauce reduces.

6. 6

   Place the chicken on top of rice, then add the leeks and shishito peppers.

7. 7

   Chop the chicken into bite-sized pieces before topping on rice.

8. 8

   Pour over the remaining sauce, then it's ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.