Air Fryer Chicken Thighs (Teriyaki)

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  Soy Sauce, Low Sodium(60g)
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  Brown sugar(30g)
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  Rice Wine, Dry (Sake)(45g)
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  Mirin, Sweet Rice Wine(30g)
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  Sesame Oil, Toasted(15g)
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  Garlic(120g)
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  Ginger, Fresh Root(3g)
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  Cornstarch(5g)
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  Chicken Thigh, Boneless Skinless(590g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Cornstarch(15g)
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  Broccoli(397g)
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  Green Onion (Scallion)(100g)
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  Rice, White, Long-Grain(360g)

Instructions

1. 1Whisk together the soy sauce, brown sugar, rice wine, mirin, toasted sesame oil, fresh garlic, grated ginger, and cornstarch in a bowl until smooth. Divide the sauce in half—reserve one portion for marinating and one for finishing.
2. 2Toss the chicken thighs with half the sauce in a bowl and let sit for 30 minutes at room temperature, or proceed immediately if time is limited.
3. 3Sprinkle the cornstarch evenly over the marinated chicken thighs and toss until each piece is lightly coated.
4. 4Heat a large skillet over medium-high heat for 2 minutes until hot. Working in batches if needed to avoid crowding, cook the chicken thighs skin-side down for 6–8 minutes until the skin is golden brown and crispy. Flip and cook for another 5–7 minutes over medium-high heat until the internal temperature reaches 165°F and the meat is no longer pink.
5. 5While the chicken cooks, bring salted water to a boil in a separate pot, add the white rice, and simmer covered over medium heat for 15–18 minutes until tender and water is absorbed. In the final 3–4 minutes of rice cooking, steam the broccoli florets in a covered basket over simmering water until tender-crisp.
6. 6While the chicken is still hot, toss it with the reserved teriyaki sauce in the skillet over low heat for 1–2 minutes until glossy and fully coated.
7. 7Divide the cooked rice evenly into 3 airtight meal prep containers while hot. Top each portion with teriyaki chicken thighs and steamed broccoli florets.
8. 8Garnish each container with sliced green onions and seal. Store in the refrigerator for up to 4 days.