Sake, Garlic, and Ginger Chicken with Broccolini

By Golfwidow7

Boneless chicken thighs get treated to sweet, salty, and gingery flavors. Sake, a Japanese rice wine, balances the bold flavors of garlic and soy sauce with its subtle savory-sweet notes. The smaller florets on Broccolini are great for mopping up the vibrant sauce, though broccoli works well, too. Serve with white rice, if you like.
nutrition information (per serving):
Calories (kcal): 420, Fat Calories (kcal): 150, Fat (g): 17, Saturated Fat (g): 3.5, Polyunsaturated Fat (g): 6, Monounsaturated Fat (g): 5, Cholesterol (mg): 155, Sodium (mg): 1240, Carbohydrates (g): 26, Fiber (g): 2, Protein (g): 35

Ingredients

• 6 Tbs. sake
• 6 Tbs. reduced-sodium soy sauce
• 1/4 cup granulated sugar
• 2 Tbs. vegetable or canola oil
• 1-1/2 lb. boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 1 lb. Broccolini or broccoli crowns, cut into 3-inch-long pieces
• 3 medium scallions, thinly sliced, white and green parts separated
• 3 medium cloves garlic, very thinly sliced
• 1 3-inch piece fresh ginger, peeled and sliced lengthwise into 4 slabs

Preparation

Step 1

Combine the sake, soy sauce, and sugar in a small bowl, and stir until the sugar dissolves; set aside.

Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Season the chicken with salt and pepper, and cook, flipping once, until golden brown on both sides, 2 to 4 minutes per side. Transfer to a plate.

Add the sake mixture, Broccolini, scallion whites, garlic, and ginger to the skillet. Bring to a simmer. Arrange the chicken on top of the Broccolini. Cover and cook over medium heat until the Broccolini is tender and the chicken is fully cooked, about 5 minutes. Discard the ginger. Season to taste with salt and pepper, and serve sprinkled with the scallion greens.