Diamond Chef

Teriyaki Chicken and Rice Skillet

Name: Teriyaki Chicken and Rice Skillet
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 1 1/2 lb. boneless, skinless chicken thighs; 1 tsp. onion powder; 1 tsp. garlic powder; 1 tsp. kosher salt; 1/2 tsp. ginger powder; 1/4 tsp. black pepper; pinch chili flakes (optional); 2 Tbsp. butter, unsalted; 1/2 white onion, diced; 2 large carrots, peeled and diced small; 1 head broccoli, diced small; 1 cup jasmine or basmati white rice; 2 cups chicken broth; 1/2 cup soy sauce; 3 Tbsp. honey; 2 Tbsp. sesame oil; 2 Tbsp. mirin; 1 Tbsp. rice vinegar; 1 Tbsp. chili garlic sauce; 3 cloves garlic, pressed; 1 tsp. fresh ginger, finely minced; 2 tsp. cornstarch + 2 tsp. water; green onions (sliced on the bias) and sesame seeds for garnish

4 servings

doses

10 minutes

tempo ativo

45 minutes

tempo total

Começar a Cozinhar

Ingredientes

2 Tbsp. olive oil

1 1/2 lb. boneless, skinless chicken thighs

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. kosher salt

1/2 tsp. ginger powder

1/4 tsp. black pepper

pinch chili flakes (optional)

2 Tbsp. butter, unsalted

1/2 white onion, diced

2 large carrots, peeled and diced small

1 head broccoli, diced small

1 cup jasmine or basmati white rice

2 cups chicken broth

1/2 cup soy sauce

3 Tbsp. honey

2 Tbsp. sesame oil

2 Tbsp. mirin

1 Tbsp. rice vinegar

1 Tbsp. chili garlic sauce

3 cloves garlic, pressed

1 tsp. fresh ginger, finely minced

2 tsp. cornstarch + 2 tsp. water

green onions (sliced on the bias) and sesame seeds for garnish

Instruções

Preheat the oven to 350°F.

Combine the seasonings together in a small bowl. Pat the chicken thighs dry with paper towels. Sprinkle the seasonings all over the chicken. Heat the olive oil in a large cast iron skillet over medium heat. Brown the chicken on each side for 2-3 minutes, then set aside on a clean plate.

Add the butter to the pan and melt. Add in the onion, carrots and broccoli with a pinch of salt and cook 5-7 minutes or until vegetables are fragrant and softened just a bit.

Pour in the rice and stir for ~1 minute. Add the broth and then turn the heat off. Nestle the chicken into the pan, cover with foil and place in the oven for 35 minutes or until broth is absorbed and chicken reaches an internal temperature of 165°F.

Meanwhile, make the sauce. In a small saucepan over medium heat, combine all ingredients together for the sauce and bring to a simmer. In a small ramekin, whisk together the cornstarch and water until the cornstarch is dissolved and the liquid looks milky white. Whisk into the sauce. The sauce will thicken, then remove from heat.

Serve the chicken and rice with the teriyaki sauce and garnish with green onions and sesame seeds. Enjoy!

Informação Nutricional

Tamanho da Dose

Calorias

712 kcal

Gordura Total

29 g

Gordura Saturada

8 g

Gordura Insaturada

18 g

Gordura Trans

0.3 g

Colesterol

180 mg

Sódio

Carboidratos Totais

69 g

Fibra Alimentar

7 g

Açúcares Totais

18 g

Proteína

45 g