This fast & easy chicken teriyaki is a great gluten free chicken teriyaki recipe for you to cook on a busy weeknight instead of ordering takeout. Let me know in the comments how your chicken teriyaki comes out!
INGREDIENTS
• 1.5 lb boneless skinless chicken thighs, cut into bite sized pieces
• 4 tbsp olive oil
• 1 tbsp Chef Ange Base Seasoning –
• 1 tsp ground ginger
• 1 tsp smoked paprika
• 1 cup long grain white rice
• kosher salt
• 3-5 garlic cloves, minced
• 2 tbsp low sodium soy sauce
• 2 tsp rice wine vinegar
• 2 tbsp honey
• 2 tsp sesame oil
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tbsp chicken stock or broth
• 4-5 cups broccoli florets
• sliced scallion greens, for garnish
• sesame seeds, for garnish
DIRECTIONS
1. Seasoned cut chicken thighs pieces with 2 tbsp olive oil, Chef Ange Base Seasoning – ground ginger, smoked paprika. Mix until well coated with seasonings and oil. Set aside to marinate for 10-20 min before cooking.
2. Cook rice by combining rice, chicken broth, 2 tsp oil and a pinch of salt in a small sauce pot with a tight-fitting lid. Bring to a boil and reduce heat to low and simmer for 15 min or according to package instructions. After cooking, shut off heat and let sit with the lid on for 5-10 minutes.
3. In a small container mix teriyaki glaze by combining minced garlic, soy sauce, rice wine vinegar, honey, sesame oil, brown sugar, and cornstarch. Mix with a whisk and add a splash of chicken broth and mix again until all of the cornstarch and brown sugar are fully dissolved. Set aside.
4. To blanche broccoli florets, bring a large pot of water to a boil and add 2 tbsp salt. Add broccoli florets to the boiling salted water and cook for 60-90 seconds. Remove with a slotted spoon or spider and set aside.
5. Heat a cast iron or heavy bottomed pan over medium high heat and add 1-2 tbsp oil. Add seasoned chicken in batches to avoid overcrowding the pan and cook for 2-4 minutes per side or until brown on all sides.
6. Once all browned, reduce heat to medium and return all browned chicken to pan and add mixed teriyaki glaze. Cook for 2-5 minutes mixing often to coat chicken and to fully cook chicken through. Once the sauce thickens up, remove from heat and garnish with scallion greens and sesame seeds.
RECORDING EQUIPMENT
• Shure MV7 USB Podcast Microphone for Podcasting, Recording, Live Streaming & Gaming, Built-in Headphone Output, All Metal USB/XLR Dynamic Mic, Voice-Isolating Technology, TeamSpeak Certified – Black –
• Panasonic HC-WXF1 4K Cinema-like Camcorder, 24x Leica Dicomar Lens, 1/2.5″ Bsi Sensor, Three O.I.S. Stabilizer Systems –
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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