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.

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.