EBT-Friendly: 92% of ingredients

From That Savage Kitchen

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Crispy, saucy, and bursting with flavor, this 30-minute teriyaki chicken is better than takeout! Tender chicken thighs are seared until golden, then tossed in a rich homemade teriyaki glaze and served over rice with perfectly steamed broccoli. Quick, easy, and absolutely delicious.

Ingredients:

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•   6-8 skin on chicken thighs
•   1 cup light soy sauce
•   1/2 cup mirin (or white wine vinegar)
•   2 tsp sesame oil
•   black pepper
•   red chili flakes
•   honey
•   sesame seeds
•   garlic (chopped)
•   ginger (chopped)
•   garlic powder
•   cornstarch (for cornstarch slurry)
•   water (for cornstarch slurry)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prepare the chicken: Remove the bones from 6-8 skin-on chicken thighs (or use boneless, skin-on thighs). Pat dry and season with garlic powder, salt, and black pepper to taste. Set aside.
2. Make the teriyaki sauce: In a bowl, combine light soy sauce, mirin (or rice wine vinegar), sesame oil, black pepper to taste, red chili flakes to taste,  honey, sesame seeds, chopped garlic, and chopped ginger. Whisk until well combined. Reserve 1 cup of the sauce for later use.
3. Marinate the chicken: Pour the remaining sauce over the seasoned chicken thighs and toss to coat evenly. Let marinate for at least 10 minutes while you prep the other ingredients.
4. Cook the chicken: Heat a large skillet or pan over medium-high heat. Add the marinated chicken thighs, skin-side down, and cook for 5-7 minutes per side until the skin is crispy and golden and the chicken is cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside.
5. Steam the broccoli: Add fresh broccoli florets to the same pan. Add a splash of water, cover, and let steam for 2-3 minutes until bright green and tender-crisp. Remove broccoli from the pan and set aside with the chicken.
6. Make the glaze: Pour the reserved 1 cup teriyaki sauce into the pan. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to form a slurry. Add the slurry to the pan and whisk continuously until the sauce thickens into a glossy glaze, about 1-2 minutes.
7. Assemble and serve: Plate the chicken and broccoli over steamed rice. Drizzle the thickened teriyaki glaze generously over the top. Garnish with extra sesame seeds and chopped green onions if desired. Enjoy!

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