Ingredients:

  • 1½ lb boneless, skin-on chicken thighs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp neutral oil
  • ½ cup low-sodium soy sauce
  • ¼ cup chicken broth
  • 1 tsp rice vinegar
  • 3 tbsp brown sugar
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 4 cups cooked short-grain Japanese rice
  • 2 cups steamed broccoli florets
  • 2 stalks spring onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Prepare the short-grain Japanese rice according to package instructions until fluffy. In a small bowl, whisk together the low-sodium soy sauce, chicken broth, rice vinegar, brown sugar, ginger, and minced garlic.
  2. Pat the chicken thighs completely dry with paper towels and season both sides with salt and black pepper.
  3. Heat neutral oil in a 12-inch skillet over medium-high heat until shimmering. Place chicken skin-side down, press firmly for 30 seconds, and sear for 6–8 minutes without moving until the skin is golden brown and releases from the pan.
  4. Flip the chicken and cook for another 5–7 minutes. Use a meat thermometer to confirm the internal temperature has reached 165°F (74°C).
  5. Pour the whisked teriyaki sauce directly into the pan. Let the sauce bubble and reduce for 3–5 minutes, continuously spooning the liquid over the chicken until it transforms into a thick, clingy glaze.
  6. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain juices. Slice each thigh into 1/2-inch strips.
  7. Divide the cooked rice among four bowls and top each with steamed broccoli florets. Lay the sliced chicken across the top, pour the remaining pan glaze over the meat, and garnish with sliced spring onions and toasted sesame seeds.