Oil-free Chicken Breast Kuwa-yaki Rice Bowl

Oil-free Chicken Breast Kuwa-yaki Rice Bowl

Even cheap chicken breast meat can be turned into a delicious, satisfying meal.
Even if it's cool, it's still soft so it's great to pack in your bento -- especially if you're on a diet!
You can make 1 serving in 15 minutes.

Ingredients: 1 serving

Chicken breast
1/3~1/2 breast (About 100 g)
Japanese leek
1 tablespoon
☆Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
☆Grated ginger
A little (about 5 mm)
50 ml
White sesame seeds
as needed
Shredded nori seaweed
to taste
Shichimi spice
to taste
Cooked rice


1. Remove the skin from the chicken and then slice them into 5 mm wide pieces. Cut the leek diagonally into 1 cm wide pieces.
2. Put the chicken breast and katakuriko into a plastic bag. Keep some air in the bag and coat the chicken.
3. Shake the bag to evenly coat the chicken.
4. Add all of the ☆ ingredients into a frying pan and start to gently cook on medium heat.
5. Once it starts to boil, add in the chicken breast pieces, making sure they don't touch, and then add in the leek into the open spots.
6. Steam for 2 minutes and then flip it over. Cook for another 1~2 minutes. Gently shake the frying pan from time to time so that they don't burn on the bottom.
7. Place the chicken and leek pieces on top of some rice.
8. Top with sesame seeds, nori seaweed and the shichimi powder and it's ready!

Story Behind this Recipe

I use a lot of chicken breast meat when I'm on a diet.
However, chicken breast seems to be quite bland, so I wanted to improve it.

If you decide to use the whole breast, here are some tips.
Follow the recipe up to Step 3, and then place each piece on a sheet to evenly coat them. If you cool it beforehand, they won't end up sticking together. This is the more convenient way (also shortens the amount of time necessary).