Garlic Teriyaki Chicken and Broccoli

Garlic simmered until tender in a salty-sweet sauce coating crisp broccoli and juicy chicken.

Garlic Teriyaki Chicken and Broccoli

Serves 2-3

This dish is an ode to Japanese yakitori where chicken is skewered with scallion pieces and grilled. The skewers are typically coated in a glaze made of soy, mirin and sugar.

“Recipe Tips:

1. The timing for the broccoli can be a little tricky in attempting to keep it from over cooking. If necessary, remove the broccoli prior to adding the chicken and daepa or scallions. Add it back when chicken is cooked through and toss well to coat with the sauce.”

Ingredients

Marinate

275g (2 medium to large) chicken breast, sliced .25 in thick at an angle

1 t soy

.25 t black pepper

.25 t salt

Vegetables

600g (1.25 lbs) broccoli, cut into florets, stalk cut into bite sized pieces

20 garlic cloves, sliced in ½ or 1/3 lengthwise

200g daepa or 1 bunch scallions, green and white parts cut into 1-inch lengths

Sauce

6 T soy

4 T mirin

3 T sake

3 T honey or sugar

.25 t kosher salt

Slurry

1.5 T water

2 t cornstarch

Recipe Know-how

1.      In a medium mixing bowl, combine chicken with marinade ingredients.

• Allow to marinate while preparing the rest of the dish.

2.      In a small mixing bowl, combine sauce ingredients.

3.      In a small mixing bowl, combine slurry ingredients.

4.      In a large saute pan or wok, heat 1 T vegetable oil on medium-high.

• Add the garlic slices.

• Brown garlic on both sides and remove from pan to large plate.

• Add daepa or scallion pieces. Brown on both sides. Remove to plate with the garlic, keeping it separate.

• Add chicken and cook 2-3 minutes on each side. Remove to plate keeping it separate from garlic and scallions.

The chicken should be 95% cooked through.

• Add the garlic back to the pan along with the sauce. Bring to a boil.

• Add broccoli to the pan. Cover. Steam 2-3 minutes.

Steam 1-2 minutes longer if you prefer softer broccoli.

• Add slurry mixing well before adding to the pan.

• Add chicken and daepa. Cook 1-2 minutes longer or until chicken is cooked through and the sauce has thickened slightly.

5.      Serve over rice or noodles.