CHICKEN TERIYAKI

Ingredients

For the Chicken

  • 1,000g (2.2 lbs) boneless skinless chicken thighs

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tbsp black pepper

  • 2 tbsp neutral oil

For the Teriyaki Sauce

  • 1 cup (240ml) rice vinegar

  • 1 cup (240ml) soy sauce

  • 1 tbsp (15ml) hot sesame oil

  • 2 tbsp (30ml) honey

  • 2 tsp (1g) red pepper flakes

  • 1 tsp (2g) white pepper

  • 5 cloves (15g) garlic

  • 3 inches (25–30g) ginger

  • ¼ cup (50g) brown sugar

For the Broccoli

  • 500g broccoli

  • ¼ tsp (1g) salt

  • 1 tsp (2g) black pepper

  • 1 tsp (1g) red pepper flakes

  • 2 tsp (6g) no-salt seasoning

  • 2 tbsp (30ml) olive oil

  • Air Fryer: 390°F (200°C) for 10 minutes

Method

  1. Marinate the Chicken – In a bowl, combine garlic powder, onion powder, black pepper, rice vinegar, soy sauce, hot sesame oil, honey, red pepper flakes, white pepper, garlic, ginger, and brown sugar. Add the chicken thighs and mix well. Let the chicken marinate.

  2. Cook the Chicken – Heat 2 tbsp of neutral oil in a pan over medium heat. Add the marinated chicken (save the leftover marinade) and cook for ~7 minutes per side, or until fully cooked.

  3. Reduce the Sauce – Take the leftover marinade and simmer it until it reduces and thickens into a teriyaki sauce.

    • If you want more sauce, make the marinade again and reduce it the same way.

  4. Make the Broccoli – Toss the broccoli with salt, pepper, red pepper flakes, no-salt seasoning, and olive oil. Air fry at 390°F (200°C) for 10 minutes.

  5. Make the Rice – I use Nishiki rice and cook it exactly according to the directions on the bag.

  6. Serve – Serve the chicken over white rice, add the broccoli on the side, pour the teriyaki sauce over the chicken, and garnish with sesame seeds.

Additional Notes

Remember, I like all my food spicy. You can remove the spice by simply removing the spicy components.
Substitute hot sesame oil with regular sesame oil.
Red pepper flakes aren’t necessary — they’re just preferred for me.

Nishiki is the only brand of rice I use. If you’re using a different brand and want that same sticky consistency, you may have to cook it differently — I’m not entirely sure.

And of course, you can make the broccoli however you want. This is just my preferred method.