Chicken teriyaki

Ingredients

• 1 1/2 cups short-grain rice
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 tbsp sugar
• 1 tsp grated fresh ginger
• 1 1/2 lb boneless, skinless chicken thighs
• 1 tbsp vegetable oil
• 1 large head broccoli, cut into florets
• 1 tsp sesame seeds

Steps

1. Cook the rice according to the package directions.
2. Stir together the soy sauce, mirin, sugar and ginger in a small bowl.
3. Pat the chicken dry with paper towels and wash your hands.
4. Heat the oil in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, until golden.
5. While the chicken cooks, steam the broccoli in a covered pot with 1 inch of water for 4 minutes, until bright green and tender.
6. Pour off the fat and add the sauce. Simmer for 2 to 3 minutes, turning the chicken, until glossy and cooked through (165 °F inside).
7. Slice the chicken, spoon the sauce over it and sprinkle with sesame seeds. Serve with the rice and broccoli.