Teriyaki Chicken Leg Rice

Teriyaki Chicken Leg Rice is a classic Japanese dish featuring juicy chicken glazed in sweet-savory sauce, served with fluffy rice and fresh cucumber—a balanced, flavorful meal perfect for busy days or lunchboxes.

👉🏻Ingredients list🥗

• 2 chicken legs 🍗

• 1 cup Wuchang rice 🍚

• ½ cucumber 🥒

• 1 egg 🥚

• 1 small piece ginger

• Black pepper, to taste

• White sesame seeds

• Teriyaki Sauce

  • 2 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • 1 tbsp cooking wine

  • 1 tbsp oyster sauce

  • 1 tbsp honey

  • ½ small bowl water

👩🍳DIRECTIONS:

1. Marinate Chicken: Debone chicken (optional), mix with 1 tbsp cooking wine, 1 tbsp soy sauce, ginger slices, and black pepper. Marinate for 20 mins.

2. Make Sauce: Combine soy sauce, dark soy sauce, cooking wine, oyster sauce, honey, and water. Stir well.

3. Cook Chicken: Heat oil in a pan, place chicken skin-side down until golden. Flip, cook through, pour sauce, and simmer until thickened. Sprinkle sesame seeds.

4. Prep Sides: Slice cucumber and fry/boil an egg.

5. Assemble: Bowl rice, top with chicken, cucumber, and egg.

👉🏻✨TIPS

• ✅ Sear chicken skin first for crispiness.
  ✅ Adjust sauce sweetness/saltiness to taste.
  ✅ Substitute veggies like broccoli or carrots.

👉🏻✨BENEFITS

• Quick energy boost, ideal for lunch/dinner, rich in protein and carbs.

👉🏻✨NUTRITIONAL

• Protein: Chicken supports muscle recovery.

• Carbs: Rice fuels energy and satiety.

• Vitamins: Cucumber aids digestion with fiber and vitamins.