Teriyaki Chicken & Broccoli

Day 29 of my #PantryChallenge

The last 2 days have been pretty ick, so it was broth and sleep for me. But, I finally felt up to cooking! I got winded easily and had to take a seat more than I care to admit, but it got done. Very rustic Teriyaki Chicken & Broccoli with steamed rice and edamame. I normally grill the chicken, but wasn’t feeling up to braving the freezing rain.

2 lbs Chicken Thighs

2 cups Broccoli Florets

1 cup Carrots; sliced

Teriyaki Sauce:

2 cups Soy Sauce

1 ½ cups Chicken Broth

1 Tablespoon Fish Sauce

1 teaspoon Onion Powder

1 cup Brown Sugar

1 Tablespoon Sesame Oil

1 teaspoon Chile Paste

3 cloves Garlic; minced

1 Tablespoon Fresh Ginger; grated

1 teaspoon Lemongrass; grated

1 teaspoon Mustard Powder

1 Tablespoon Sesame Seeds

3 Tablespoons Cornstarch

¼ cup cold water

Salt and Pepper to taste

  1. In a large bowl, whisk the soy sauce, broth, onion powder, fish sauce and brown sugar together and pour half of the mixture into a ziplock bag with the chicken. Marinate in the fridge at least 1 hour, but preferably overnight.
  2. Preheat oven to 375°F.
  3. Add the chicken to a baking sheet and cover with foil. Bake for 20 minutes or until the internal temperature reaches 165°F. Cool until it’s safe to handle and shred.
  4. Heat a skillet over medium heat and drizzle in the sesame oil. Add the Lemongrass, Garlic and Ginger; sautéing briefly until fragrant before adding in the Chile Paste and spices. Pour in the reserved soy sauce mixture and add the chicken, broccoli and carrots.
  5. In small bowl, combine the cornstarch and cold water; whisking thoroughly. Pour the slurry into the skillet and stir until thickened. Cover and reduce heat to low, simmering for 20 minutes. Taste and season accordingly. Serve over rice.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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