1. Prepare ingredients.
2. Remove the fascia from the chicken breast.
3. Use a fork to pierce your eyes and make it easy to taste when marinated.
4. Marinate with pepper, cooking wine, and salt for 15 minutes, while gently massaging it to make it better absorbed.
5. Blanch the rapeseed and remove it for later use.
6. Pour an appropriate amount of cooking oil into the non-stick pan and fry the chicken on low heat.
7. Turn over and continue to fry until golden on both sides.
8. Add teriyaki sauce, half a bowl of water, and simmer for 3 minutes.
9. The soup is thick and thick.
10. Prepare a bowl of rice, cut the chicken into strips, serve with blanched rapeseed, and drizzle with the soup.
