Teriyaki Dinner

Name: Teriyaki Dinner
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 1.5 pound chicken thighs (boneless, skinless); 2 cup white rice; 1 head broccoli (large, cut into florets); 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; 2 tablespoon water; 3 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 tablespoon sesame seeds

Tender chicken cooked in a classic savory-sweet teriyaki glaze, served alongside fluffy white rice and perfectly roasted broccoli florets for a complete and satisfying meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 5
Cuisine: Japanese
Difficulty: Easy
Cost: $2.94/serving

Dietary

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

Ingredients

1.5 pound chicken thighs (boneless, skinless)
2 cup white rice
1 head broccoli (large, cut into florets)
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
2 tablespoon water
3 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1 tablespoon sesame seeds

Instructions

Cook the white rice according to package directions. Keep warm.
Preheat oven to 400°F. In a large bowl, toss broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet and roast for 15-20 minutes, or until tender-crisp.
While rice and broccoli cook, pat chicken thighs dry. In a shallow dish, whisk together soy sauce, mirin, brown sugar, fresh ginger, and garlic for the teriyaki sauce.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken thighs for 5-7 minutes per side until browned and cooked through. Remove chicken from skillet and set aside.
Pour the teriyaki sauce into the hot skillet. Bring to a simmer. In a small bowl, whisk cornstarch and water to create a slurry. Add slurry to the simmering sauce, whisking constantly until sauce thickens, about 1-2 minutes.
Return chicken to the skillet, turning to coat evenly with the thickened teriyaki sauce. Cook for another 1-2 minutes to ensure chicken is well-glazed and heated through.
Serve the chicken and teriyaki sauce over hot white rice, with roasted broccoli on the side. Garnish with sesame seeds, if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Adjust the amount of brown sugar to your preferred sweetness.

Nutrition (per serving)

Calories: 530
Protein: 37.8 g
Carbohydrates: 54.2 g
Fat: 17.5 g
Fiber: 3.7 g
Sodium: 1280 mg
Saturated Fat: 3.7 g
Sugar: 12.3 g
Cholesterol: 133 mg