1. Clean the chicken thighs, remove the bones, and then use a knife to pat the meat of the thighs loosely, and cut it into cubes

2. Put the chicken thighs into a container, and mix away the salt and wine to marinade for 20 minutes

3. 3. Make teriyaki sauce. 1 tbsp dark soy sauce, 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp honey

4. Pour a little oil into the pan, 5% heat into the marinated chicken thighs, chicken skin side down, frying process, constantly use a spatula to press the chicken thighs, frying both, frying until both sides of the golden brown multiply out to use

5. Strong>5. cut the onion into julienne, with the residual oil in the pan onions until softened in the sheng out

6. in the chicken pour teriyaki chicken sauce

7. high heat will be the sauce boiled to a small fire to cook until the sauce is thick, the halfway point to the chicken thighs in order to avoid burned, the juice should not be All dry

8. Pour in the sautéed onions, stir fry for a few moments

9. Remove the chicken thighs, a little bit of still to a moment, cut into long pieces

10. Carrots, wash, cut into pieces, torn into small pieces and slices, water boiled into a little salt, into the broccoli, small vegetables, carrots quickly blanched, removed to cool

11. rice into a bowl, chicken thighs and various vegetables arranged in the rice, drizzled with thick teriyaki broth can be