# How to Make Teriyaki Chicken Rice

Golden, appetizing teriyaki chicken drizzled with a rich, sweet-and-savory sauce, paired with fresh vegetables and steaming rice. Simple, quick, and full of flavor—the perfect comfort food for one.

Estimated Cooking Difficulty: ★★★★

## Essential Ingredients and Tools

- Chicken thighs
- Cooking wine
- Light soy sauce
- Honey (optional)
- Coarsely ground black pepper
- Black pepper powder
- Salt
- Broccoli (use non-spicy green peppers as a substitute if unavailable)
- Carrots
- Dark soy sauce
- Garlic
- Ginger
- Cooking oil
- Water
- Cooked rice

## Calculations

Before each preparation, determine how many servings you want to make. One serving is sufficient for 1–2 people.

Per serving:

- Chicken thighs: 500 g (approximately 3 pieces)
- Cooking wine: 15 ml
- Light soy sauce: 30 ml
- Honey: 15 ml (if unavailable, substitute with 20 g white sugar + 5 g cornstarch + 0.5 ml lemon juice or vinegar)
- Coarsely ground black pepper: 5 g
- Black pepper powder: 5 g
- Salt: 2.5 g
- Broccoli: 50 g
- Carrots: 50 g
- Dark soy sauce: 12 ml
- Garlic: 10 g
- Ginger: 10 g
- Cooking oil: 15–25 ml
- Water: 30 ml
- Cooked rice: 300–400 g

## Instructions

- Take one chicken thigh and place it skin-side down on a cutting board.
- Using the tip of a knife, gently score along the contour of the bone from one end to the other.
- Use your fingers or the back of the knife to slowly separate the meat from the bone, exposing it. If you encounter sinew, cut it with the knife tip.
- Once the meat is fully separated, hold one end of the bone, gently twist, and pull it out.
- Repeat the above steps to debone all chicken thighs.
- Marinate the deboned chicken thighs with black pepper powder, coarsely ground black pepper, salt, and ginger slices for 5 minutes.
- In a bowl, mix cooking wine, light soy sauce, honey, dark soy sauce, and water until well combined.
- Blanch the vegetables for 1–2 minutes until cooked, then remove and set aside.
- Heat a pan with 15 ml of oil and sauté garlic until fragrant.
- Add the chicken thighs and pan-fry over medium-low heat until both sides are golden brown. If the pan feels too dry, add 5–10 ml of oil.
- Pour in the prepared sauce, cover the pan, and simmer over medium-low heat (use low heat on a gas stove) for 5–10 minutes until the chicken is fully cooked and the sauce is thickened and bubbling.
- Slice the chicken, arrange it on top of the rice with the vegetables, and drizzle with the pan sauce. Enjoy slowly!

## Additional Tips

- If using a combination of white sugar and cornstarch as a substitute, ensure they are completely dissolved before adding to the pan to prevent burning.
- Stir the dish every 3–5 minutes during simmering to avoid localized overheating.
- If the sauce starts bubbling vigorously, turns dark brown, or forms fine caramelized crystals at the edges, immediately turn off the heat.

- Reference: [【Teriyaki Chicken Rice Step-by-Step Photos, How to Make Delicious Teriyaki Chicken Rice】Sister Xiaoxiao_Xia Chu Fang](https://www.xiachufang.com/recipe/104126605/)

If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.