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It's Friday, and Rach's quick and easy MYOTO (make your own takeout) teriyaki chicken is a great way to kick off the weekend. Serve it with sauteed spinach or steamed broccolini; timing-wise, cook it after you cover the pot of rice. And while you're preparing dinner, sip on John's Sake-It to Me Cocktail, which he created to go with the meal.
Pro Tip from Rach: You can use store-bought teriyaki sauce instead of making your own, if you like.
For more of Rach's MYOTO recipes, check out her Chicken Chow Fun and Flanken-Style Short Ribs.
Ingredients
- 1/3 cup EACH light soy sauce and dark soy sauce
- 2 tablespoons light brown sugar
- 2 inches ginger root, peeled and grated or minced
- 4 cloves garlic, grated or finely minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon 5-spice powder
- 2 teaspoons coarsely ground Sichuan peppercorns or coarse black pepper (Sichuan pepper is in 5-spice powder, but we are bumping it up here)
- 1/8 teaspoon smoked cinnamon, optional (cinnamon is in 5-spice powder, but this adds a smoky flavor; Rach likes La Boite)
- 2 teaspoons corn starch mixed with a splash of warm water to form a slurry
- 8 boneless, skinless chicken thighs
- 2 ¼ cups chicken bone broth or stock
- 1 ½ cups basmati or jasmine rice
- 2 tablespoons neutral oil
- 4 scallions, chopped
- 4 tablespoons toasted sesame seeds
Yield
Serves: 4
Preparation
Mix the ingredients for sauce in bowl, reserving 3 tablespoons in smaller bowl. Add the chicken to sauce and let stand 30 minutes.
Prepare your rice. Bring the bone broth or stock and rice to a boil, cover 15 minutes at rolling simmer, then remove from heat to rest. Saute or steam your vegetable of choice.
Heat oil in a large nonstick pan over medium-high heat and cook chicken about 8 minutes, until shellacked and cooked through. Spoon the extra sauce over the thighs. Serve chicken with rice and veg and top with scallions and sesame seeds.