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
- 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.
- Preheat oven to 375°F.
- 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.
- 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.
- 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.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 