Teriyaki Chicken with Jasmine Rice & Broccoli
A delicious Japanese-inspired dish featuring tender chicken thighs glazed in homemade teriyaki sauce, served with fragrant jasmine rice and steamed broccoli.
Prep Time
15 minutes
Cook Time
20 minutes
Servings
2-3 servings
Ingredients
- For the sauce:
- •1 tbsp soy sauce
- •1 tbsp mirin
- •½ tbsp sake
- •½ tbsp sugar
- For the dish:
- •Boneless, skin-on chicken thigh fillets
- •Salt
- •Cornflour (cornstarch)
- •Tenderstem broccoli
- •Jasmine rice
- •Spring onions (finely chopped)
- •Optional: Furikake (for garnish)
Instructions
- 1
Prep the Chicken: Rinse and pat dry the chicken using lemon and water. Lightly season with salt, then coat evenly in cornflour.
- 2
Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Heat gently over low to medium heat, stirring until the sugar fully dissolves. Set aside.
- 3
Cook the Rice: Prepare jasmine rice according to the package instructions. Once cooked, stir in chopped spring onions for added flavor and freshness.
- 4
Cook the Chicken: Heat 2 tablespoons of oil in a frying pan over medium-high heat. Add the coated chicken thighs, skin-side down first, and cook until golden and crispy on both sides and cooked through.
- 5
Add and Reduce the Sauce: Once the chicken is cooked, pour in the prepared teriyaki sauce. Allow it to simmer and reduce slightly, then baste the chicken in the sauce until it's glossy and well-coated.
- 6
Steam the Broccoli (Bonus Step): Add the tenderstem broccoli directly into the pan with the remaining sauce. Add a splash of water, cover, and let it steam for a few minutes until tender.
- 7
Plate Up: Serve the chicken sliced over the spring onion jasmine rice, with the steamed broccoli on the side. Finish with a sprinkle of furikake if using.