Teriyaki Chicken

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  1.3 lbs Chicken Thigh, Boneless Skinless

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

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  1 tbsp Vegetable oil
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  0.3 cup Soy Sauce, Low Sodium
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  3 tbsp Brown sugar
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  3 tbsp Rice Wine, Dry (Sake)
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  2 tbsp Mirin, Sweet Rice Wine
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  1 tbsp Sesame Oil, Toasted
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  2 tsp Garlic
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  1 Green Onion (Scallion)(15g)
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  4 cup Broccoli
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  1 tsp Cornstarch

Instructions

1. 1In a small bowl, whisk together the low-sodium soy sauce, light brown sugar, cooking sake, mirin, sesame oil, and minced garlic until the sugar dissolves. Set the teriyaki sauce aside.
2. 2Pat the chicken thigh pieces dry. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the chicken pieces in a single layer — work in batches if needed to avoid crowding.
3. 3Cook the chicken 4–5 minutes without moving until the undersides are golden brown, then flip and cook another 3–4 minutes until the internal temperature reaches 165°F and the pieces are cooked through.
4. 4Pour the teriyaki sauce over the chicken in the skillet. Stir to coat evenly and cook 2–3 minutes over medium-high heat, stirring occasionally, until the sauce reduces into a glossy glaze.
5. 5If the sauce is still thin, mix the cornstarch with 2 teaspoons of water and stir the slurry into the pan. Cook 1 minute, stirring constantly, until the sauce thickens and coats the chicken.
6. 6Add the lightly steamed broccoli florets to the skillet and toss to coat in the glaze. Cook 1–2 minutes until heated through and tender-crisp.
7. 7Divide the chicken and broccoli evenly into 4 meal-prep containers and spoon any remaining sauce over each portion. Top with sliced green onions. Refrigerate for up to 4 days.