Teriyaki chicken thighs is a Japanese dish made with chicken thighs.

Teriyaki chicken thighs with rice is easy to make, and I make it often because my kids love it, and it's so flavorful with meat, vegetables, rice, and a thick sauce.

The teriyaki chicken thighs approach is very delicious shrimp noodles to share with you the simple approach.

The ingredients chicken thighs, this flavor shower, rock sugar, soy sauce, old soy sauce, oyster sauce, ginger, cooked sesame seeds, greens, a little cooking oil, salt

First of all, to do a good job of teriyaki sauce, prepare a non-stick pan, the flavor shower, rock sugar and boiling water are poured inside, and then it is to be cooked until the rock sugar is completely melted, and then will be added to the soy sauce and old soy sauce, and then change to a small fire to simmer slowly to boil to the sauce becomes more rich, and have the smell of caramel out.

You don't need many chicken thighs for a teriyaki chicken thigh rice, one large thigh is enough, when you buy chicken thighs, you can ask the seller to help you deal with it, remove the bone inside the thighs, and then remove the grease, and then clean it well.

Put the processed chicken thighs in a large bowl, mince the ginger and put it in, pour in the oyster sauce, and pour in all the teriyaki sauce that you have just prepared.

Then put on disposable gloves, chicken legs and seasoning to grasp, it is best to give the chicken legs to do a "massage", so that the chicken legs will be more flavorful, the key to do a good job after the texture will be better, because it's more flaccid meat. Massage" after a good with plastic wrap cover up, put aside to marinate for about two hours.

Home to prepare the oven, the baking tray out, in the baking tray on top of a layer of tinfoil, and then the marinated chicken thighs on top of the tinfoil, the next is baking time.

The oven needs to be preheated in advance, the formal baking of chicken legs must be adjusted to the right time and temperature, usually baked 20 to 30 minutes or so on the line, in the baking of the midway to turn over once, baked chicken thighs will be dripping down the oil, with a small brush to re-brush in the chicken thighs on the top.

Inside the pot add the right amount of water, put a little salt and oil, after boiling will be put inside the hot vegetables soft, after the rice fish out, so that the small vegetables before as long as clean on the line, do not need to chop

Baked chicken thighs take out and cut into long pieces, directly on the top of the rice, and then sprinkle some sesame seeds, vegetables are also placed on top of the rice, so that a tasty teriyaki chicken thighs on the rice! Doing well.