Teriyaki Chicken Rice Bowl
by rosejyy2000
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Cut the four sides of the meat neatly, with the skin facing down, cut the pineapple grid on the meat surface with an oblique knife, and do not cut the chicken skin;
2. Put the marinade seasonings to pickle and put the compact box in the refrigerator overnight;
3. Pick the broccoli into small stalks, cut the peppers and scallions into cubes;
4. Put the chicken pieces in a non-stick pan and fry over medium heat;
5. Fried on both sides until golden brown;
6. Don't wash the pot after picking up the chicken nuggets, then put half a pot of water in the pot, boil, blanch the broccoli, and fill with filtered water;
7. In a bowl, mix the sauce and water thoroughly;
8. Pour the bowl of juice into the pot and cook until frothy;
9. Add chicken nuggets, broccoli and green peppers and stir evenly;
10. Put the chicken pieces on the cooked meat cutting board and cut them into strips, put them on the rice surface, sprinkle a little cooked sesame seeds;
11. Arrange broccoli and chili cubes beside the meat and pour the sauce;
12. Sprinkle chopped green onions on the noodles and you're done.
Tips:1. If you don’t have grilled sauce at home, it’s okay to replace it with other grilling sauces;
2. The meat is thick, you need to cut the meat with a pineapple knife to make it easier to taste, but don't cut the chicken skin
3. Adding sesame seeds to the pouring juice can enhance the fragrance and brightness.
