Glazed chicken thighs over rice with charred broccoli

≈ $2.26/serving$2.32at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• jasmine rice1 cup
• broccoli1 crown
• soy sauce1/4 cup
• honey2 tbsp
• gingera thumb
• garlic2 cloves
• corn starch2 tsp
• green onion2 stalks

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Make the teriyaki sauce

• •Meanwhile, grate the ginger and mince the garlic.
• •Whisk the soy sauce, honey, ginger, garlic, corn starch and 1/4 cup cold water in a small bowl until smooth.

3Cook the chicken

• •Cut the chicken thighs into 1 inch pieces.
• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Add the chicken in a single layer and cook 6 to 7 minutes, tossing once, until golden and cooked through.

4Char the broccoli

• •Meanwhile, cut the broccoli into florets.
• •Heat 1 tbsp oil in a second pan over high heat.
• •Add the broccoli and 2 tbsp water, cover, and cook 3 minutes.
• •Uncover and cook 2 minutes more until charred in spots and crisp-tender.

5Glaze and plate

• •Re-stir the sauce and pour it over the chicken.
• •Simmer 1 minute until it bubbles into a glossy glaze that coats every piece.
• •Divide the rice between two bowls and top with the chicken and broccoli.
• •Garnish with the thinly sliced green onions.