Teriyaki Chicken

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  Chicken Thigh, Boneless Skinless(590g)

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

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  Vegetable oil(15g)
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  Soy Sauce, Low Sodium(60g)
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  Brown sugar(45g)
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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(10g)
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  Green Onion (Scallion)
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  Broccoli(960g)
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  Cornstarch(5g)

Instructions

1. 1Pat the chicken thighs dry with paper towels. Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed to avoid crowding, add the chicken skin-side down and cook 6–8 minutes until the skin is golden brown and crispy, then flip and cook another 5–7 minutes until the internal temperature reaches 165°F. Transfer to a plate.
2. 2In a small bowl, whisk together the soy sauce, brown sugar, rice wine, mirin, and sesame oil until the sugar dissolves. Set aside.
3. 3Return the skillet to medium-high heat. Add the minced garlic to the center of the pan and cook 30 seconds, stirring constantly, until fragrant.
4. 4Pour the teriyaki sauce into the skillet and stir to coat the chicken. Cook 2–3 minutes, stirring occasionally, until the sauce thickens into a glossy glaze that coats the back of a spoon.
5. 5Add the broccoli florets to the skillet and toss to coat in the glaze. Cook 2–3 minutes, stirring gently, until the broccoli is heated through and tender-crisp.
6. 6Mix 1 tablespoon cornstarch with 1 tablespoon water in a small cup. If the sauce is too thin, stir the cornstarch slurry into the pan and cook 1 minute, stirring, until thickened.
7. 7Divide the chicken, broccoli, and sauce evenly into 4 airtight containers while hot. Sprinkle each portion with sliced green onions.
8. 8Serve over steamed rice or store in the refrigerator for up to 4 days.