Ingredients for 1 Portion:
- 2.0 Chicken Thighs
- 200.0 g Broccoli
- 150.0 g Jasmin Rice
- 10.0 ml Olive Oil
- 15.0 g Corn Starch
- 20.0 ml Sunflower Oil
Nutritional Values per Portion:
- Calories: 1044 kcal
- Protein: 74 g
- Carbohydrates: 73 g
- Fat: 50 g
Instructions:
Coat the chicken thighs in salt an corn starch and let them rest for 20 minutes. Roast broccoli in a pan. After the broccoli got some color, add salt, pepper and olive oil. For the chicken, heat up a pan to high heat. Add the sunflower oil and put the chicken in the pan skin-side down. Fry till crispy, then flip. Fry for another 3 minutes, then add the teriyaki sauce. Let the sauce reduce to the desired viscosity. Slice the chicken in strips and plate with broccoli and jasmin rice on the side. Drizzle the remaining sauce on the chicken and the broccoli.
Notes:
Add sesame seeds on the chicken for textural depth. Also some sautéed mushrooms go well with the dish.