About this recipe

Juicy, golden-seared chicken thighs glazed in a sweet-savory homemade teriyaki sauce, served over fluffy steamed rice with crisp vegetables. A weeknight staple that comes together in under 40 minutes and pleases the whole family.

Instructions

1. 1

   Cook the rinsed jasmine rice according to package directions (typically 2 cups rice to 2½ cups water, brought to a boil, then covered and simmered ^[on low] for 15 minutes). While the rice cooks, steam or blanch the broccoli florets and carrot slices in a small pot of salted boiling water for 2–3 minutes until just tender-crisp. Drain and set aside.

2. 2

   In a small mixing bowl, whisk together the low-sodium soy sauce, honey, mirin, rice vinegar, minced garlic, and grated ginger until combined. In a separate tiny mixing bowl, stir the cornstarch with 1 tablespoon of cold water to make a smooth slurry. Set both aside.

3. 3

   Pat the chicken thighs dry with paper towels and season lightly with salt and pepper. Heat the vegetable oil in a large skillet ^[over medium-high heat] until shimmering. Add the chicken thighs smooth-side down and cook undisturbed for 5–6 minutes until deeply golden. Flip and cook another 4–5 minutes until cooked through (%[internal temperature 165°F]). Transfer to a cutting board and let rest for 3 minutes, then slice or chop into bite-sized pieces.

4. 4

   Reduce the skillet heat ^[to medium]. Pour the teriyaki sauce into the same skillet and bring to a gentle simmer, scraping up any browned bits. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens and turns glossy. Return the sliced chicken thighs to the skillet and toss to coat evenly in the glaze.

5. 5

   Divide the steamed jasmine rice among four bowls. Arrange the glazed chicken thighs and vegetables alongside the rice. Spoon any extra sauce from the pan over the top. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.