SPICY CHICKEN TERIYAKI BOWLS

INGREDIENTS:

FOR THE CHICKEN:

1 c. low-sodium soy sauce

3/4 c. sugar

1/4 c. light brown sugar

4 garlic cloves, minced

1 tbsp. grated ginger

1/2 tsp. Freshly ground black pepper

1 tsp. cayenne pepper

1 lb. boneless skinless chicken thighs, cut into bitesized pieces

1 tbsp. cornstarch

2 tbsp. extra-virgin olive oil

FOR THE BROCCOLINI:

2 tbsp. extra-virgin olive oil

1 lb. broccolini, cut into 2" pieces

1 clove garlic, minced

2 tsp. sesame oil kosher salt

Steamed basmati or jasmine rice, for serving Thinly sliced green onions, for serving Toasted sesame seeds, for serving Crushed red pepper flakes, optional

DIRECTIONS:

Make the chicken teriyaki: In a mixing bowl, combine soy sauce, sugars, garlic, ginger, black pepper, and cayenne and whisk until combined. Place chicken in a shallow baking dish and pour over half the sauce. Cover with plastic wrap and set aside.

Pour remaining sauce into a saucepan and simmer10 minutes. Combine cornstarch with 1 tablespoon water and stir into simmering teriyaki sauce. Continue to simmer until sauce is thick enough to coat the back of a wooden spoon. Remove from heat.

Make the broccolini: In a large mixing bowl, combine olive oil, broccolini, and garlic. Place a large heavybottomed skillet over medium-high heat. Once skillet is hot, add broccolini and char until cooked through, 3 to 4 minutes per side. Set aside.

Return skillet to stove and add 2 tablespoons olive oil. Drain chicken and pat dry, then add to skillet. Cook until chicken is golden and no longer pink, 6 to 8 minutes. Remove from heat and brush teriyaki sauce all over chicken pieces until thoroughly coated.

Assemble bowls: Divide rice among 4 serving bowls and top with charred broccolini and spicy chicken teriyaki. Garnish with green onions, sesame seeds, and red pepper flakes, if using.