Chicken Teriyaki

Ingredients

• 800 g boneless chicken thighs, skinless, trimmed of excess fat
• 4 tbsp soy sauce
• 3 tbsp sugar
• 2 tbsp rice vinegar
• 100 ml water
• 3 garlic cloves, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tsp cornflour, mixed with 2 tbsp cold water
• 1 tbsp neutral cooking oil
• 300 g broccoli florets
• 2 spring onions, thinly sliced
• 1 tbsp sesame seeds, lightly toasted
• 1 tsp sesame oil (optional)

Instructions

1. Stir the soy sauce, sugar, rice vinegar, water, garlic and ginger together in a bowl until the sugar dissolves. Set half of this sauce aside for the glaze.
2. Pat the chicken dry and cut any very thick thighs so they are an even thickness of about 2 cm. Toss the chicken in the other half of the sauce and leave it to marinate.
3. Heat the oil in the frying pan over medium-high heat. Lift the chicken out of the marinade, shake off the excess and discard that marinade. Lay the pieces in the pan, smooth side down.
4. Sear without moving until the underside is deep golden and releases easily from the pan.
5. Turn the chicken, lower the heat to medium and cook until the second side is golden and the thickest piece reads 74°C, or the juices run clear.
6. While the chicken cooks, steam or boil the broccoli in a separate pot of salted water until bright green and just tender, about 3 minutes. Drain well.
7. Pour the reserved sauce into the pan and bring it to a bubble. Stir the cornflour mixture, add it, and turn the chicken in the sauce until it thickens into a glossy glaze that coats a spoon.
8. Take the pan off the heat and stir in the sesame oil if using. Rest the chicken for 5 minutes, then slice across the grain.
9. Serve the sliced chicken with the broccoli, spooning the glaze over the top. Scatter with spring onions and sesame seeds.

Tips

• Pat the chicken dry before it goes into the pan so it browns instead of steaming.
• Cook the marinated chicken without the marinade clinging to it. Wet chicken will not sear, and sugar in the marinade can burn.
• Do not boil the glaze for long once the cornflour is in. Thirty to sixty seconds is enough, and it thickens more as it cools.
• Cut the chicken to an even thickness so every piece cooks at the same speed.