Dairy-Free Chicken Teriyaki with Sesame Broccoli

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, and 2 tablespoons brown sugar. Add the 2 cloves garlic, minced, and the 1 teaspoon ginger, grated, to the bowl and whisk again to create the teriyaki sauce.
2. 2Cut the about 680 g chicken thighs into 2.54 cm pieces. Reserve 1/2 of the teriyaki sauce in a separate small bowl. Add the chicken pieces to the remaining teriyaki sauce in the medium bowl, toss to coat, and let marinate for at least 15 minutes.
3. 3Heat a 30.48 cm skillet over medium-high heat, about 190°C. Add the marinated chicken pieces in a single layer, reserving any excess marinade in the bowl. Cook for 8-10 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C.
4. 4Pour the reserved teriyaki sauce from the small bowl over the chicken in the skillet. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce has thickened and coats the chicken, resembling a glaze.
5. 5While the chicken is simmering, place the about 450 g broccoli florets in a steamer basket over boiling water or in a wok with a tablespoon of water. Cover and steam for 4-6 minutes, or stir-fry in a separate pan over medium-high heat for 5-7 minutes, until the broccoli is tender-crisp. You should be able to pierce the thickest part of a floret easily with a fork.
6. 6Transfer the cooked broccoli to a clean bowl. Add the 1 tablespoon sesame oil and 1 tablespoon sesame seeds, tossing gently to coat the broccoli evenly.
7. 7Serve the glazed chicken teriyaki immediately over the 4 cups of cooked rice. Top with the sesame broccoli.

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