dinner · asian
Mild Teriyaki Chicken Skewers with Jasmine Rice & Broccoli
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Instructions
1
Combine jasmine rice and one cup water in a small saucepan, bring to a rapid boil, cover, and simmer for 12 minutes.
2
Cut chicken breast into uniform 1-inch cubes on the cutting board, then thread pieces tightly onto four bamboo skewers.
3
In a small bowl, whisk soy sauce, honey, mirin, minced garlic, grated ginger, cornstarch, and two tablespoons water until completely smooth.
4
Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering across the pan.
5
Place chicken skewers into the hot skillet in a single layer and sear undisturbed for 4 minutes until golden brown.
6
Turn skewers over with tongs, cover the skillet loosely, and cook for another 4 minutes until cooked through.
7
While chicken cooks, steam broccoli florets with two tablespoons water in a covered microwave-safe dish on high for 3 minutes.
8
Pour the whisked teriyaki sauce into the skillet around the skewers, simmering 2 minutes until bubbly, thick, and glossy.
9
Remove saucepan from heat, fluff tender rice with a fork, and gently stir in toasted sesame oil.
10
Plate fluffy sesame rice beside tender steamed broccoli, top with glazed chicken skewers, spoon remaining pan sauce over, and garnish with sesame seeds.
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