Chicken Teriyaki

Succulent chicken thighs glazed in a homemade sweet and savory teriyaki sauce, served alongside fluffy white rice and tender roasted broccoli for a complete and satisfying Japanese-inspired meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 1
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $3.92/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• healthy
• quick
• savory
• stir-fry

Ingredients

• 6 ounce chicken thigh (boneless, skinless)
• 1 tablespoon soy sauce
• 0.5 tablespoon mirin
• 0.5 tablespoon granulated sugar
• 0.5 teaspoon fresh ginger (grated)
• 0.5 teaspoon garlic (minced)
• 1 teaspoon cornstarch
• 2 tablespoon water
• 0.5 cup white rice
• 1.5 cup water (for rice)
• 4 ounce broccoli florets
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Line a small baking sheet with parchment paper.
2. Cook the white rice: Combine 1/2 cup white rice and 1 1/2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
3. Prepare the broccoli: Toss the 4 ounces fresh broccoli florets with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on the prepared baking sheet. Roast for 15-20 minutes, or until tender-crisp.
4. Prepare the chicken: Cut the 6 ounces boneless, skinless chicken thighs into 1-inch pieces. In a small bowl, whisk together the 1 tablespoon soy sauce, 1/2 tablespoon mirin, 1/2 tablespoon granulated sugar, 1/2 teaspoon grated fresh ginger, and 1/2 teaspoon minced garlic.
5. In a separate small bowl, combine the 1 teaspoon cornstarch with 2 tablespoons water to create a slurry.
6. Heat the remaining 2 teaspoons olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
7. Pour the teriyaki sauce mixture into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
8. Return the cooked chicken to the skillet and toss to coat evenly in the thickened sauce.
9. Serve the Chicken Teriyaki immediately over the fluffy white rice, with the roasted broccoli on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

Nutrition (per serving)

• Calories: 610
• Protein: 42.5 g
• Carbohydrates: 65.4 g
• Fat: 20.3 g
• Fiber: 5.1 g
• Sodium: 1450 mg
• Saturated Fat: 4.5 g
• Sugar: 14.8 g
• Cholesterol: 120 mg