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Name: Teriyaki Chicken with Rice and Broccoli
Yield: 1 plate (about 18 oz)
Ingredients: 1 1/2 cups (300 g) jasmine rice, rinsed; 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces; 1 tbsp cornstarch; 1 tbsp neutral oil; 1 yellow onion, thinly sliced; 1/3 cup (80 ml) low-sodium soy sauce; 1/4 cup (60 ml) mirin; 2 tbsp honey; 2 garlic cloves, grated; 1 tsp fresh ginger, grated; 1 tsp cornstarch, mixed with 2 tbsp water; 1 large head broccoli, cut into florets

Juicy chicken thigh pieces and onion glazed in a quick homemade teriyaki sauce, served with steamed rice and broccoli. One skillet, about 35 minutes.

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