Pan-seared chicken thigh glazed in a teriyaki sauce thickened with honey, ginger and garlic, finished with broccoli and sesame. A Japanese-inspired main that loves a bowl of rice.
Ingredients
Instructions
- 1
Cut the chicken thighs into 3-4 cm pieces. Grate the garlic and ginger; cut the broccoli into small florets and thinly slice the green onions.
- 2
In a bowl, mix the teriyaki sauce, soy sauce, honey, sugar, garlic and ginger.
- 3
Heat most of the sunflower oil in a large skillet over high heat; cook the chicken for 7-8 minutes, turning, until browned on all sides, then set aside on a plate.
- 4
Add the remaining oil and the broccoli to the pan; sauté over medium heat for 2 minutes, then cover and cook 2-3 minutes more until bright green and still crisp.
- 5
Return the chicken, pour in the sauce and stir over medium heat for 3-4 minutes until the sauce thickens into a glossy coating.
- 6
Sprinkle with sesame seeds and green onions and serve hot.
Nutrition
Per serving
| Calories | 468 kcal |
|---|---|
| Protein | 50 g |
| Carbs | 23 g |
| Fat | 19 g |
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