Teriyaki Chicken Thigh Rice Bowl
Teriyaki Chicken Thigh Rice Bowl is a home-style staple dish at difficulty 4/5 (Advanced), about 1670 kcal. Teriyaki Chicken Thigh Rice is a delicious, slightly sweet and savory meal. Ingredients and step-by-step instructions are below, with notes for home cooking.
4 / 5
★★★★☆
1670 kcal
Ingredients
- Chicken thigh(s)
- Cooking wine (Shaoxing wine)
- Light soy sauce
- Honey (optional)
- Cracked black pepper
- Ground black pepper
- Salt
- Broccoli (substitute with non-spicy green pepper if unavailable)
- Carrot
- Dark soy sauce
- Garlic
- Ginger
- Cooking oil
- Water
- Rice
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 bone's contour, from one end to the other.
- Use your fingers or the back of a knife to slowly push the meat apart to expose the bone. If you encounter membranes (silverskin), snip them with the tip of the knife.
- When the chicken is completely separated from the bone, hold the bone end and gently twist and pull it out.
- Repeat the above steps to bone all the chicken thighs.
- Add ground black pepper, cracked black pepper, salt, and ginger slices to the deboned thighs and marinate for 5 minutes.
- Mix cooking wine, light soy sauce, honey, dark soy sauce, and water in a bowl.
- Blanch and cook the vegetables in boiling water for 1-2 minutes, then remove and drain.
- Heat the pan with 15 ml of oil and sauté the crushed garlic until fragrant.
- Place the chicken thighs in the pan and fry over medium heat until golden brown on both sides. If the pot feels too dry, add 5-10 ml of oil.
- Add the seasoned sauce, cover with a lid, and simmer over medium-low heat (on a gas stove, use a small flame) for 5-10 minutes until fully cooked. When the sauce is thick and bubbles, turn off the heat.
- Slice the chicken and arrange it with the vegetables on top of the rice, then pour the sauce from the pan over everything to enjoy.
Notes
Teriyaki Chicken Thigh Rice is a delicious, slightly sweet and savory meal. The thighs, seared until crispy and infused with a rich sauce, offer a silky, tender meat texture. Chicken meat is rich in high-quality protein, and paired with broccoli and carrots, it adds dietary fiber and vitamins. While the preparation requires a bit of deboning technique, it is overall not complex, and beginners can succeed by following the steps. From prep to serving, it takes about 30 minutes to get on the table.
Estimated Cooking Difficulty: ★★★★
Estimated Calories: 1670 kcal
Calculations:
Determine how many portions you plan to make before preparing the ingredients. One serving is enough for 1-2 people.
Per Serving:
- Chicken thigh 500 g (approx. 3 pieces)
- Cooking wine 15 ml
- Light soy sauce 30 ml
- Honey 15 ml (substitute with 20 g granulated sugar + 5 g cornstarch + 0.5 ml lemon juice or vinegar if unavailable)
- Cracked 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 (crushed, do not mince)
- Ginger 10 g
- Cooking oil 15-25 ml
- Water 30 ml
- Rice 300-400 g
- If using a sugar and starch substitute, ensure they are completely dissolved before putting the pan over heat, otherwise it is prone to burning
- Stirring the pot every 3-5 minutes while braising prevents localized overheating
- If the sauce boils over with large bubbles, darkens, or brown caramel crystals appear on the edges, turn off the heat immediately
- Reference: [How to make Teriyaki Chicken Thigh Rice - Xiaoxiao Sister on Xiaochufang](https://www.xiachufang.com/recipe/104126605/)
If you encounter issues or find improvements to the process while following this guide, please submit a Issue or Pull request.