1 1/2 lb boneless skinless chicken thighs
Salt & pepper
1 tbsp neutral oil
1/2 cup low-sodium soy sauce
1/3 cup brown sugar (or honey)
1/4 cup water
1 tbsp rice vinegar
1 tbsp mirin (optional)
1 tsp sesame oil
1 tbsp fresh grated ginger
2 cloves garlic, grated
1 tbsp cornstarch 2 tbsp water
2 cups jasmine rice 3 cups water
Broccoli, scallions, sesame seeds (optional)
Cook rice with water and a pinch of salt; fluff and set aside.
Whisk soy sauce, brown sugar, water, vinegar, mirin, sesame oil, ginger, and garlic in a saucepan. Simmer, stir in cornstarch slurry, cook until thick and glossy.
Pat chicken dry, season with salt and pepper. Sear in oil over medium-high heat 4–5 min per side until golden and cooked through.
Lower heat, pour teriyaki sauce over chicken, simmer 2–3 min until sticky.
Slice chicken. Serve over rice with veggies. Finish with scallions and sesame seeds.
