Simple Chicken Teriyaki and Teriyaki Rice Bowl

• 2 fillets Chicken thighs
• 100 ml Water
• 3 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Sake
• 1 Lettuce
• 1 Tomatoes

1. Prepare the sauce.
2. Pierce the chicken skin with a fork (to prevent shrinkage), and score the meat.
3. (In the photo, I scored it lengthwise in several places.)
4. Fry in a frying pan without oil, until both sides brown, sealing in the flavor.
5. After browning both sides, add the sauce, cover and simmer on low-medium heat for 7 to 8 minutes.
6. Remove the lid after 7 to 8 minutes, flip over several times while coating the chicken in the sauce.
7. When the sauce thickens, it's ready to serve.
8. This is how it looks as a rice bowl dish.
9. Pour the sauce over the chicken and rice.
10. (I cut lettuce into thin strips as a bed for the chicken.)
11. My husband, who loves spicy food, sprinkles red chili peppers on top, while my daughter enjoys hers with mayonnaise.
12. Since turning the chicken over with chopsticks is tricky, I recommend using tongs.
13. You can find these at the dollar store.
14. It's the type you use when camping.

chicken, water, soy sauce, sugar, sake, lettuce, tomatoes

Taken from cookpad.com/us/recipes/151613-simple-chicken-teriyaki-and-teriyaki-rice-bowl (may not work)