Chicken Teriyaki

Adapted by Mike McCauley with ❤️.

Ingredients

Sauce

  • 10 g ginger
  • 1 clove garlic
  • 2 tablespoons oil
  • equal parts sake, mirin, soy sauce (0.25 - 1 cup)
  • cornstarch slurry (0.5 - 2 tablespoons cornstart to double water based on total volume)
  • sesame seeds

Chicken and Veg

  • 1 pack skin on boneless chicken
  • 2 heads broccoli
  • white rice

Directions

  1. Salt/pepper chicken thighs and set aside.
  2. Finely chop ginger, garlic.
  3. Saute in oil.
  4. Add sauce liquids and reduce by a third.
  5. Stir in cornstarch slurry.
  6. Add sesame seeds.
  7. Save for later (this will last 2 months in fridge).
  8. Heat up oil in pan, and brown skin side of chicken. Flip when ready.
  9. Cook broccoli in chicken fat.
  10. Pour some teriyaki sauce on chicken.
  11. Serve with rice.