Ingredients
1 c. low-sodium soy sauce
3/4 c. sugar
1/4 c. light brown sugar
4 garlic cloves, minced
1 tbsp. grated ginger
1/2 tsp. Freshly ground black pepper
1 tsp. cayenne pepper
1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
1 tbsp. cornstarch
2 tbsp. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
1 lb. broccolini, cut into 2" pieces
1 clove garlic, minced
2 tsp. sesame oil
kosher salt
Steamed basmati or jasmine rice, for serving
Thinly sliced green onions, for serving
Toasted sesame seeds, for serving
Crushed red pepper flakes, optional
Preparation
Step 1Make the chicken teriyaki: In a mixing bowl, combine soy sauce, sugars, garlic, ginger, black pepper, and cayenne and whisk until combined. Place chicken in a shallow baking dish and pour over half the sauce. Cover with plastic wrap and set aside.Step 2Pour remaining sauce into a saucepan and simmer10 minutes. Combine cornstarch with 1 tablespoon water and stir into simmering teriyaki sauce. Continue to simmer until sauce is thick enough to coat the back of a wooden spoon. Remove from heat. Step 3Make the broccolini: In a large mixing bowl, combine olive oil, broccolini, and garlic. Place a large heavy-bottomed skillet over medium-high heat. Once skillet is hot, add broccolini and char until cooked through, 3 to 4 minutes per side. Set aside.Step 4Return skillet to stove and add 2 tablespoons olive oil. Drain chicken and pat dry, then add to skillet. Cook until chicken is golden and no longer pink, 6 to 8 minutes. Remove from heat and brush teriyaki sauce all over chicken pieces until thoroughly coated. Step 5Assemble bowls: Divide rice among 4 serving bowls and top with charred broccolini and spicy chicken teriyaki. Garnish with green onions, sesame seeds, and red pepper flakes, if using.
