Japanese Teriyaki Chicken Breakfast Rice (Quick Skillet)

Ingredients

• 3/4 cup cooked rice
• 4 oz chicken breast or thigh (cooked, shredded)
• 1/2 cup cabbage (thinly sliced)
• 2 tbsp soy sauce
• 1 tbsp mirin (or rice vinegar + a pinch of sugar)(optional)
• 1 tsp honey or sugar(optional)
• 1 clove garlic (minced)(optional)
• 1/2 tsp ginger (grated)(optional)
• 1 tsp neutral oil(optional)
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)
• 1 tbsp scallions (chopped)(optional)

Instructions

1. 1

   In a small bowl, mix soy sauce, mirin (or vinegar + pinch of sugar), and garlic/ginger (if using).

2. 2

   Heat a skillet over medium-high with a little oil. Sauté cabbage 2–3 minutes until crisp-tender.

3. 3

   Add cooked shredded chicken and stir to warm through.

4. 4

   If you want a thicker glaze, stir cornstarch with water and add to the skillet; cook 30–60 seconds until glossy.

5. 5

   Pour in the teriyaki sauce mixture and simmer 1–2 minutes to coat.

6. 6

   Assemble: rice in a bowl, top with teriyaki chicken and cabbage. Finish with scallions.