Simple Chicken Teriyaki
A fast weeknight chicken and rice dish. You sear the chicken whole to build a good fond in the pan, give the broccoli just enough time to stay crunchy, then make a quick soy and honey sauce right in the same pan.
Ingredients
- 2 chicken breast (butterflied)
- 1 head broccoli (cut into florets)
- 1/2 cup soy sauce
- 1/4 to 1/2 cup honey (to taste)
- oyster sauce (optional, a splash for umami)
- chili crisp (optional, for heat)
- 2 cloves garlic (minced)
- 2 cups rice (cooked, about 1 cup per plate)
- green onion (optional, sliced, for topping)
- oil (for the pan)
- salt
- pepper
Method
- 1
Butterfly the chicken and season both sides with salt and pepper.
- 2
Add a bit of oil to the pan and cook the whole chicken breast on both sides until you get a nice fond on the pan. Take the chicken out and set aside.
- 3
Put the broccoli in the pan for a couple of minutes. You still want some crunch, so don't overcook it.
- 4
Add the garlic and a little more oil, then pour in the soy sauce and honey. Add a splash of oyster sauce and a spoon of chili crisp here too if you want more umami and heat. Mix for a bit.
- 5
Slice the chicken into bite-sized pieces, add it back into the sauce, and cook until done.
- 6
Plate with about a cup of rice each and split the chicken and broccoli evenly. Top with green onion if you want.
