Ingredients:
Marinade
2lbs Boneless Skinless Chicken Thighs
3 cloves Garlic, minced
2 tsp Ginger, minced
1/4 cup Low Sodium Soy Sauce
1 tbsp Sesame Oil
Teriyaki Sauce
1/4 cup Low Sodium Soy Sauce
1/4 Water
2 tbsp Mirin (can be substituted with Rice Wine Vinegar or Apple Cider Vinegar)
3 tbsp Brown Sugar
1 tbsp Cornstarch
Broccoli
2 Broccoli Crowns, divided into bite size florets
2 cloves Garlic, minced
1 tsp Ginger, minced
1 tbsp Stir Fry Sauce
2 tbsp Soy Sauce
1/2 tbsp Brown Sugar
2 tbsp Water
2 tsp Sesame Oil
Extras
Sticky Rice
Green Onions, sliced
Sesame Seeds
Touch of Canola Oil
Method:
In a large bowl, add the garlic, ginger, soy sauce and sesame oil. Stir to combine. Cut the chicken thighs into 1 inch pieces. Keep some of the fat on for added flavour. Add the chicken to the bowl and mix. Make sure every piece of chicken is covered in the marinade. Place in the fridge for at least 2 hours, overnight is ideal.
Add the broccoli florets to a pot of boiling water. Blanche for 2 minutes, then remove and place in a ice cold water bath to stop the cooking. (Placing the broccoli in a water bath will shock the vegetable and stop it from overcooking. Overcooked broccoli will be mushy, and we want to maintain its crisp.)
Cook your rice according to the instructions on the bag.
In a wok, add a touch of canola oil and place over medium high heat. Once hot, add the chicken and cook for about 8 minutes.
In the meanwhile, prepare the teriyaki sauce. To a small bowl, add all of the sauce ingredients and mix.
Once the chicken is fully cooked, add the sauce to the pan. Continue to cook until the sauce is heated and thickened. Remove from heat and transfer to a bowl.
In the wok, add the garlic, ginger, stir fry sauce, soy sauce, brown sugar, water and sesame oil. Once it is heated, add the broccoli florets and coat with the sauce.
Plate the teriyaki chicken over some sticky rice and place the broccoli beside it. Garnish with some sesame seeds and green onions.
Serve & enjoy.
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