Sticky Japanese-Style Chicken Thighs

Succulent chicken thighs are pan-seared and then glazed with a sweet and savory sauce, made from soy sauce, mirin, and ginger, served with fluffy jasmine rice and roasted broccoli.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 2
• Cuisine: Japanese
• Difficulty: Medium
• Cost: $5.72/serving

Dietary

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

Tags

• healthy
• savory
• stir-fry
• sweet

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken thigh (boneless, skinless)
• 0.5 teaspoon black pepper
• 0.5 cup soy sauce
• 0.25 cup mirin
• 2 tablespoon brown sugar
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 tablespoon cornstarch
• 1 tablespoon water (cold)
• 1 cup jasmine rice (uncooked)
• 2 cup water
• 1 head broccoli (cut into florets)
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

Instructions

1. Preheat oven to 400°F (200°C). First, prepare the jasmine rice: In a small saucepan, combine 1 cup uncooked jasmine rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. Fluff with a fork.
2. For the roasted broccoli: Toss 1 head cut broccoli florets with 1 tablespoon olive oil and 1/4 teaspoon salt (part of 1/2 teaspoon total). Spread on a baking sheet and roast for 15-20 minutes, or until tender-crisp and lightly browned.
3. While rice and broccoli cook, season 1 pound boneless, skinless chicken thighs with 1/2 teaspoon black pepper and remaining 1/4 teaspoon salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken thighs for 5-7 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
4. In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, and 2 cloves minced garlic. In a separate tiny bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry.
5. Pour the sauce mixture into the skillet and bring to a simmer. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes. Return chicken thighs to the skillet, turning to coat evenly with the sticky sauce.
6. Serve the sticky Japanese-style chicken thighs immediately with the jasmine rice and roasted broccoli. Drizzle with 1 teaspoon sesame oil and sprinkle with 1 teaspoon sesame seeds if desired.

Notes

Mirin can often be found in the international aisle of larger grocery stores. If unavailable, use a dry white wine with a pinch of sugar.

Nutrition (per serving)

• Calories: 740
• Protein: 51.5 g
• Carbohydrates: 74.9 g
• Fat: 23.3 g
• Fiber: 8.5 g
• Sodium: 2800 mg
• Saturated Fat: 5.4 g
• Sugar: 22.1 g
• Cholesterol: 130 mg