Teriyaki Chicken Rice Bowls with Charred Broccoli

Ingredients

• 1.5 lb lb boneless skin-on chicken thighs
• 1.5 cups cup white rice
• 1/2 cup cup coconut aminos
• 1/4 cup cup mirin
• 1/4 cup cup sake
• 1 tbsp tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp tbsp honey
• 2 tbsp tbsp avocado oil
• 1 lb lb broccoli florets
• 1 tbsp tbsp rice vinegar
• 4 scallions, thinly sliced
• 1/4 cup cup toasted pumpkin seeds
• 1/2 tsp tsp salt

Instructions

1. 1

   Rinse the rice until the water runs clear, then cook it with 2 cups of water in a covered pot: bring to a boil, drop to the lowest heat, and steam for 18 minutes. Rest off the heat, covered, 10 minutes.

2. 2

   Pat the chicken thighs very dry and season the skin side with salt. Let them sit at room temperature while the oven heats.

3. 3

   Whisk the coconut aminos, mirin, sake, ginger, garlic, and honey in a bowl to build the glaze from scratch.

4. 4

   Heat 1 tablespoon avocado oil in a large cold skillet, lay the thighs skin-side down, then set over medium heat. Cook 10-12 minutes without moving them so the fat renders and the skin turns deep golden and crisp.

5. 5

   Flip the thighs and cook 5 minutes more, then pour off the rendered fat and add the glaze. Let it bubble and reduce, spooning over the chicken, until it coats the back of a spoon, 4-6 minutes. Watch closely; honey makes it go from syrupy to burnt fast.

6. 6

   Meanwhile, toss the broccoli with the remaining oil and salt, spread on a sheet pan, and broil 8-10 minutes, flipping once, until the florets are blistered at the edges. Splash with rice vinegar straight off the broiler.

7. 7

   Slice each thigh into thick strips on a bias.

8. 8

   Fill four bowls with rice, fan the chicken over the top, and spoon the remaining pan glaze over everything.

9. 9

   Pile the charred broccoli alongside, then finish with scallions and a scatter of toasted pumpkin seeds for crunch.