|Slice by Slice|
How to make teriyaki chicken thighs and rice
rinse the raw chicken thighs with water, pick the bones and put them in the sauce for 2 hours to taste.
In a pan with cooking oil, heat up the skin side of the marinated chicken thighs into the pan and fry for a while, turn over and fry for a while, pour in the marinade, cover the pan with a lid and simmer until cooked.
Take out the teriyaki chicken and slice it into slices.
Pour the remaining sauce from the pan over the rice, arrange the chopped teriyaki chicken, add the broccoli and carrots that have been blanched in water.