recipes

Friday, May 27, 2016

BAKED TERIYAKI CHICKEN AND BROCCOLI


INGREDIENTS:

  • 6 bone-in, skin-on chicken thighs*
  • 2 tablespoons unsalted butter
  • 12 ounces broccoli florets
  • 6 carrots, cut diagonally in 1-inch-thick slices
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

FOR THE TERIYAKI SAUCE

  • 1 tablespoon cornstarch
  • 1/2 cup reduced sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
  3. In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
  4. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
  5. Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately, garnished with sesame seeds and green onion, if desired.

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