Chicken Teriyaki with Tenderstem Broccoli, Toasted Sesame Seeds and Rice
The easiest weekday meal to put together in barely 30 minutes. The Teriyaki sauce recipe can be resused for pretty much anything: from veggies to other meats to tofu.
Equipment
- Wok
- Small Pot
- Pan
Ingredients
For the Teriyaki Sauce
- 1 1/2 cup water
- 70 g brown sugar
- 80 ml soy sauce
- 2 garlic cloves (crushed)
- 1 inch fresh ginger (or 2/3 tsp of ground ginger)
- 1 1/2 tbsp cornflour (dissolved in just enough water to turn it into a nice paste, 1 to 2 tbsp)
- 1 tbsp rice wine vinegar
For the Boiled Rice
- 1 cup basmati rice
- 1 1/2 cup water
For the Chicken and Broccoli
- 2 tbsp vegetable oil
- 500 g chicken thighs
- 100 g tenderstem broccoli
- 2 tbsp sesame seeds
- 4 spring onion (for decoration)
- Salt
- Pepper
Instructions
For the Teriyaki Sauce
- In a small pot, add together the water and sugar. Let the sugar dissolve, and then add the soy sauce, crushed garlic, and ginger.
- Let it cook for 5 to 10 minutes on a medium heat – the sauce should reduce a little.
- Dissolve the cornflour in enough water to turn it into a paste: do not add the cornflour directly to the mix, or it will clump! Once dissolved, add to the small pot and whisk together.
- Add the rice wine vinegar, cook for another 3 to 5 minutes and taste to check if the balance is good for you. You can add more water if the sauce gets too thick, a splash at the time.
For the Boiled Rice (foolproof)
- Rinse your basmati rice thoroughly, until the water comes clean.
- Add to a pot and cover with 1 and 1/2 cups of cold water. It should be enough water to cover your first phalange.
- Bring to a boil over high heat.
- Reduce to a simmer and cover. Let the rice cook for 12 to 15 minutes.
- To check if it's ready, scoop the rice slightly in the center and check if there's any leftover water. If there is, cover and let cook a bit longer. If not, turn the heat off, fluff the rice with a fork and let it stay covered until ready to serve.
For the Chicken and Broccoli
- (optional) If you want to add some toasted sesame seeds, prepare them now to avoid a too-crowded stove. Just put 2 tbsp of sesame seeds on a pan and let toast over medium heat for 2 to 3 minutes or until golden. Move them continuosly so they don't burn!
- Dice your chicken thighs, and add salt and pepper.
- Add half of the vegetable oil to the wok over a high heat and cook the chicken thighs for approximately 5 minutes or until they turn golden.
- Add 3/4 of the teriyaki sauce you made earlier, and mix. Let it cook for another 5 to 10 minutes over medium heat or until the chicken looks glossy.
- In a separate pan, add the remaining vegetable oil and over medium heat. Add the tenderstem broccoli and let cook for 5 minutes. Add the remaining teriyaki sauce to coat them.
- (optional) If you want, chop some spring onions (both green and white bits). Plate the rice, the chicken, the broccoli, and add spring onions and sesame seeds. Dinner is served!