Teriyaki Chicken with Steamed Rice
Juicy chicken thighs glazed in a sweet-salty homemade teriyaki sauce, served over steamed rice with steamed broccoli and sesame seeds. A crowd-pleasing Japanese-inspired dinner that's easy enough for a weeknight.
Prep
10m
Cook
20m
Diff.
Eas
Serves
2
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Ingredients
Chicken, thigh, boneless, skinless, raw
2–3 thighs
Rice, white, long-grain, regular, raw, enriched
¾ cup
Broccoli, raw
cut into florets
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
4 tablespoons
Melon, Honeydew, flesh, raw
2 tablespoons
Garlic, raw
2 cloves, minced
Ginger root, raw
1 teaspoon grated
Seeds, sesame seeds, whole, dried
to garnish
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Instructions
Cook the rice according to packet directions. Keep warm.
Make the teriyaki sauce: combine soy sauce, honey, garlic, ginger and a splash of water in a small bowl.
Heat oil in a non-stick pan over medium-high heat. Cook the chicken thighs skin-side down for 5–6 minutes until golden.
Flip and cook for a further 4–5 minutes until cooked through.
Pour the teriyaki sauce into the pan. Simmer for 2–3 minutes, turning the chicken, until the sauce thickens and coats the chicken.
Steam or microwave the broccoli until just tender.
Slice the chicken and serve over rice with broccoli.
Spoon the remaining sauce over the top and finish with sesame seeds and sliced spring onion.
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