Teriyaki chicken thigh rice (nutritious and simple fast dish)

The girl's lunch box for school must be nutritious and healthy every day, and this teriyaki chicken thigh rice tastes absolutely better than Yoshinoya'sSince ✌ the arrival of this bento box that can automatically heat and recharge, the girl must bring lunch to school every day, and she has to think about new recipes every day.

Ingredients

Rice 1 bowl

Broccoli 5 pieces

Carrot 1/2

Chickenthigh 1

Garlic 2 cloves

Mincedgreenonion Appropriateamount

Marinade??

Gingerslices 3 slices

Honey 1 spoon

Extremelyfresh 1 scoop

Fuelconsumption 1 scoop

Cookingwine 0.5 scoop

Groundblackpepper 1.5 g

Blackpepper 1.5 g

Salt 1.5 g

Sugar 1 g

Sauce??

Cookingwine 0.5 scoops

Lightsoysauce 1 scoop

Fuelconsumption 1 scoop

darksoysauce 0.5 scoops

Honey 1 scoop

Water 3 scoops

Cooking Instructions

Prepare the ingredients:
1. Remove
the bones of the chicken thighs 2. Thinly slice the carrots and break the broccoli into small florets.
3. Finely chop the green onion and slice the ginger and garlic.
Boneless chicken thighs and marinade with marinade for at least 15 minutes
Blanch the carrots and broccoli in boiling water, add a little salt and a few drops of olive oil, drain and set aside.
Mix the sauce
All ingredients are ready
Pour a little vegetable oil into the pot, heat it, add the green onion and garlic and stir-fry until fragrant, add the chicken thighs and fry over low heat until golden brown on both sides.
Add the prepared sauce
Cover and simmer over medium-low heat for 6-8 minutes, turning over in the middle.
You can easily poke it with chopsticks to indicate that the chicken is cooked! The epidermis can be brushed with a little honey.
Remove and cut into pieces
Put it in a container with the rice underneath, arrange the vegetables and chicken thighs, and drizzle the remaining sauce on the top.
It is especially appetizing , simple and easy to make, and healthy and nutritious!