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Ingredients
- TERIYAKI SAUCE:
- 1 tablespoon olive oil
- 1-1/2 lb. boneless chicken thighs
- 8 ounces broccoli florets
- 2 cloves garlic, minced
- 3 large carrots, sliced on a bias
- Chili flakes
- 2 tablespoons ginger, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 4 tablespoons cornstarch
- 1/4 cup honey
Preparation
Step 1
1. In a small saucepan over medium heat, combine all of the ingredients for the teriyaki sauce. Stir occasionally for about 5 minutes, until the sauce has thickened. Set aside.
2. Heat a large saute pan over medium high heat. Add the olive oil then add the chicken in a single layer. Let cook, undisturbed for about 3 minutes or until browned the flip and cook the other side until browned.
3. Add the garlic, carrots and teriyaki sauce and let simmer for 5 minutes.
4. While the chicken is cooking, steam the broccoli.
5. Add the steamed broccoli to the cooked chicken and sauce. Sprinkle with Chili Flakes.
6. Serve with rice or Udon noodles.