Teriyaki Chicken Cutlet Vegetable Rice
Homemade teriyaki chicken cutlet over rice.
Ingredients
chicken breast
1 piece
rice
1 serving
corn kernels
as needed
green pea kernels
as needed
teriyaki sauce
as needed
salt
a small amount
scallion
as needed
cooking wine
2 spoons
Instructions
1
Step 1
Prepare one piece of chicken breast.
2
Step 2
Use a meat tenderizer to pound the chicken to loosen the texture.
3
Step 3
Apply salt evenly to both sides of the chicken, let it rest for 5 minutes to absorb, then pound repeatedly to help the salt penetrate better.
4
Step 4
Add scallion segments as needed.
5
Step 5
Add cooking wine.
6
Step 6
Add teriyaki soy sauce in advance.
7
Step 7
Do not stir, so the seasonings can fully penetrate the meat.
8
Step 8
Marinate for 30 to 40 minutes.
9
Step 9
Place in a frying pan and cook over medium-low heat until golden brown and fully cooked.
10
Step 10
Prepare the teriyaki sauce again.
11
Step 11
Fry until golden brown.
12
Step 12
Drizzle the sauce over the chicken cutlet. Steam the rice, then mix in the cooked corn and peas. Adjust the meat-to-vegetable ratio as needed, add other side dishes if desired, and the dish is complete.
