Ingredients
c
10 chicken thighs(boneless skinless)
S
Salt and pepper to taste
o
spray oil
m
3 tbsp mirin
s
3 tbsp sake
s
1 tbsp sugar
h
1 tbsp honey
g
2 tsp garlic grated
g
2 tsp grated ginger
l
5 tbsp low sodium soy sauce
c
1 tsp cornstarch
w
2 tbsp water
r
1 ½ cups rice
w
1 ½ cups water
b
1 lbs broccolini
S
Sesame seed
Directions
1
Rinse the short-grain rice under cold water until the water runs clear, strain, then cook it in a rice cooker with water.
r
1 ½ cups rice
w
1 ½ cups water
2
Trim any excess fat from the chicken thighs and lightly season both sides with salt and pepper.
c
10 chicken thighs(boneless skinless)
S
Salt and pepper to taste
3
Lightly spray the chicken with oil, place it on a lined baking sheet, and broil for about 6-8 minutes per side, or until mostly cooked through.
o
spray oil
4
Bring a pot of water to a boil, season with salt, and blanch the broccolini for 2–3 minutes until tender-crisp. Remove and set aside.
b
1 lbs broccolini
5
In a small saucepan over medium heat, combine sake, mirin, sugar, and honey. Grate in garlic and ginger, stirring until the sugar is fully dissolved.
m
3 tbsp mirin
s
3 tbsp sake
s
1 tbsp sugar
h
1 tbsp honey
g
2 tsp garlic grated
g
2 tsp grated ginger
6
Add low-sodium soy sauce and the juices from the cooked chicken to the saucepan, then bring the mixture to a gentle simmer.
l
5 tbsp low sodium soy sauce
7
Mix cornstarch with a small amount of water to create a slurry, then stir it into the simmering sauce and cook until thickened.
c
1 tsp cornstarch
w
2 tbsp water
8
Coat the chicken thighs evenly with the teriyaki sauce and return them to the oven to broil again until caramelized and slightly charred.
9
Slice the chicken, portion it with the rice and broccolini, and spoon extra sauce over the top along with a sprinkle of sesame seeds, before portioning it out.
S
Sesame seed
