Main Ingredients:
Chicken thigh: 1 piece; Broccoli: 4 florets; Carrot: 4 slices.
Additional Ingredients:
Teriyaki sauce: as needed; Green onion: as needed; Ginger slices: 3 pieces; Salad oil: as needed; Salt: 1 spoon; Cooking wine: 1 spoon; Toasted sesame seeds: a little.
Taste: Savory; Cooking Method: Pan-fry; Time: 30 minutes; Difficulty: Easy.
Detailed Steps for Making Teriyaki Chicken Thigh Rice Bowl
Make a cut on the back of the chicken thigh to remove the two large bones.
Soak in water for ten minutes, then rinse off the blood.
Add an appropriate amount of teriyaki sauce, mix well (you can also make your own teriyaki sauce, I used ready-made).
Add green onion, ginger, and cooking wine, marinate for about fifteen minutes.
Prepare broccoli and carrot slices.
Heat oil in a pan, sauté the green onion until fragrant.
Fry the marinated chicken thigh with the skin side down until golden brown.
Flip and fry the other side.
Pour in the remaining marinade, half a bowl of water, and simmer on low heat for 5 minutes.
Boil water in a pot, add a spoon of salt and a spoon of salad oil.
Add broccoli and carrot slices to the boiling water, carrot slices can be removed after about 10 seconds, and broccoli after around 20 seconds.
Remove and cool in cold water.
Cut the chicken thigh into pieces.
Serve over a bowl of rice and enjoy! Sprinkle some toasted sesame seeds and pour some sauce for extra flavor.
