Teriyaki Chicken Thigh Rice
Golden, tempting teriyaki chicken thighs drizzled with a rich sweet-and-salty sauce, paired with refreshing vegetables and hot steamed rice. Simple and quick yet full of flavor, a comforting go-to for a solo meal~
Ingredients and Tools
- Chicken thigh
- Cooking wine
- Light soy sauce
- Honey (optional)
- Coarsely ground black pepper
- Ground black pepper
- Salt
- Broccoli (if unavailable, use mild green pepper instead)
- Carrot
- Dark soy sauce
- Garlic
- Ginger
- Cooking oil
- Water
- Rice
Measurements
- Chicken thigh 500 g (about 3 pieces)
- Cooking wine 15 ml
- Light soy sauce 30 ml
- Honey 15 ml (if unavailable, use white sugar 20 g + cornstarch 5 g + 0.5 ml lemon juice or vinegar instead)
- Coarsely ground black pepper 5 g
- Ground black pepper 5 g
- Salt 2.5 g
- Broccoli 50 g
- Carrot 50 g
- Dark soy sauce 12 ml
- Garlic 10 g
- Ginger 10 g
- Cooking oil 15-25 ml
- Water 30 ml
- Rice 300-400 g
Steps
- Take one chicken thigh and place it skin-side down on a cutting board.
- Use the tip of a knife to gently score along the outline of the thigh bone, from one end to the other.
- Use your fingers or the back of the knife to slowly push the meat away to expose the bone. If you encounter fascia, cut it with the tip of the knife.
- When the meat is completely separated, hold one end of the bone, gently twist, and pull it out.
- Repeat the above steps to debone all the chicken thighs.
- Marinate the deboned chicken thighs with ground black pepper, coarsely ground black pepper, salt, and ginger slices for 5 minutes.
- In a bowl, add cooking wine, light soy sauce, honey, dark soy sauce, and water and mix well.
- Blanch the vegetables for 1-2 minutes until cooked, then remove.
- Heat a pan and add 15 ml oil, then add garlic and stir-fry until fragrant.
- Add the chicken thighs and pan-fry over medium-low heat until both sides are golden. If the pan feels too dry, add 5-10 ml oil.
- Add the prepared sauce, cover, and simmer over medium-low heat (use low heat on a gas stove) for 5-10 minutes until cooked through; the sauce should thicken and bubble.
- Cut into pieces, arrange with vegetables on top of the rice, and drizzle with the pan sauce, then enjoy slowly.
Notes
- If using the white sugar and starch combination as a substitute, make sure the sugar and starch are completely dissolved before adding to the pan, otherwise it is easy to scorch.
- When simmering, stir every 3-5 minutes to avoid localized overheating.
- If the sauce bubbles vigorously, turns dark brown, or fine caramel crystals appear around the edges, turn off the heat immediately.
- Reference: [Step-by-step teriyaki chicken thigh rice, how to make teriyaki chicken thigh rice delicious] Xiao Xiao Jie Jie_xiachufang. If you follow the process in this guide and find issues or improvements, please raise an Issue or Pull request.