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Teriyaki Chicken Thigh Rice Bowl — finished dish, ready to serve.

Teriyaki Chicken Leg Rice

照烧鸡腿饭 · pan chinese cuisine

20 min total15 min cooking7 stepssavorysweet-and-sour

The author notes this is a favorite solo meal — simple and fuss-free, yet a real treat for the taste buds.

Fiona Aldridge's profile photoFiona AldridgeUK mum of three, sourdough starter named Barry is four years old. I bake through my nan's recipe box and post the wins and the collapsed sponges.

Nutrition & allergens

Contains:SoyWheat

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (1 servings)

Energy (kcal)
Unknown
Protein (g)
Unknown
Fat (g)
Unknown
Carbs (g)
Unknown
Sodium (mg)
Unknown

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Whole Chicken Legs ingredient

    Whole Chicken Legs鸡腿

    8.0 piece — deboned

  • cooking wine料酒

    0.25 cup

  • Weidamei brand soy sauce ingredient

    soy sauce酱油

    0.51 cup

  • honey ingredient

    honey蜂蜜

    2.96 oz

  • cracked black pepper and ground black pepper ingredient

    cracked black pepper and ground black pepper黑椒碎黑椒粉

    0.85 oz

  • Fine salt ingredient identification photo

    salt盐

    0.42 oz

  • Dark soy sauce ingredient identification photo

    dark soy sauce老抽

    1.83 oz

  • Water ingredient identification photo

    water水

    0.51 cup

Techniques you'll use

Steps

  1. 1

    Step 15 min

    Marinating ↗
    Teriyaki Chicken Thigh Rice Bowl — step 1 visual checkpoint.

    Debone the chicken legs, then marinate them with ground black pepper, cracked black pepper, salt, and ginger slices for 5 minutes.

    ✅ Done when: The chicken has sat in the marinade for 5 minutes.

  2. 2

    Step 2

    Teriyaki Chicken Thigh Rice Bowl — step 2 visual checkpoint.

    In a bowl, combine 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon honey, about 3/4 tablespoon dark soy sauce, and 2 to 5 tablespoons water; stir until well mixed.

    ✅ Done when: The sauce ingredients are fully combined and uniform in color.

  3. 3

    Step 310 min

    Medium heatBlanching (chao shui) ↗Pan-frying (jian) ↗Simmering (dun) ↗
    Teriyaki Chicken Thigh Rice Bowl — step 3 visual checkpoint.

    Blanch the vegetables in boiling water until cooked, then remove. Heat oil in a pan, add the garlic and cook until fragrant, add the chicken legs, and pan-fry over medium-low heat until golden on both sides. Pour in the prepared sauce, cover, and simmer over medium-low heat for about 10 minutes until the chicken is cooked through.

    ✅ Done when: The chicken is golden on both sides and, after about 10 minutes covered, cooked all the way through.

  4. 4

    Step 4

    Teriyaki Chicken Thigh Rice Bowl — step 4 visual checkpoint.

    Slice the chicken and arrange it on top of the rice with the vegetables, then drizzle the pan sauce over everything and enjoy.

    ✅ Done when: The chicken is sliced and plated over rice with vegetables, with sauce drizzled on top.

  5. 5

    Step 5

    Teriyaki Chicken Thigh Rice Bowl — step 5 visual checkpoint.

    The aromatic black pepper sauce with the tender, silky chicken is addictive — the more you eat, the better it gets.

    ✅ Done when: The finished dish shows glossy, sauce-coated chicken with tender texture.

  6. 6

    Step 6

    Teriyaki Chicken Thigh Rice Bowl — step 6 visual checkpoint.

    So delicious!

    ✅ Done when: The dish is fully plated and ready to eat.

  7. 7

    Step 7

    Teriyaki Chicken Thigh Rice Bowl — step 7 visual checkpoint.

    Here, have a piece of the chicken!

    ✅ Done when: A piece of the finished chicken is ready to taste.