Name: Broiled Teriyaki Chicken Thighs with Bell Pepper-Cilantro Salad & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 3 small bunches cilantro; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; ⅓ cup peanuts, roasted unsalted; 3 red bell peppers; 3 yellow bell peppers; brown sugar; cinnamon, ground; cornstarch; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil

Broiled Teriyaki Chicken Thighs with Bell Pepper-Cilantro Salad & RiceBroiled Teriyaki Chicken Thighs with Bell Pepper-Cilantro Salad & Rice — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

3 small bunches cilantro

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

⅓ cup peanuts, roasted unsalted

3 red bell peppers

3 yellow bell peppers

brown sugar

cinnamon, ground

cornstarch

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Wash and dry the fresh produce.

Peel and mince ginger and garlic.

Place ginger, garlic, broth, soy sauce, sugar, and cinnamon in a medium saucepan; whisk to combine. Place the saucepan over high heat and bring to a boil.

Meanwhile, in a small bowl, make a slurry by whisking water with cornstarch until smooth. When liquid in the saucepan comes to a boil, add slurry in a steady stream while whisking quickly. Let boil for 1-2 minutes, then remove from heat and pour the teriyaki sauce into another small bowl; set aside.

Rinse the saucepan and reserve for the next step.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to the reserved saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven. Line a large baking sheet pan with aluminum foil to make clean up easier (optional) and coat with a thin layer of oil.

Pat chicken dry with paper towels and place on the baking sheet. Pour half of the teriyaki sauce over the chicken (reserving the rest for serving) and turn to coat; spread chicken out in an even layer.

Place baking sheet in the oven and broil the chicken, flipping once, until golden brown and cooked through, 10-12 minutes. Remove from oven.

While the chicken is cooking, place oil, vinegar, soy sauce, sugar, and salt in a large bowl; whisk to combine the dressing.

Trim, seed, and cut bell peppers into thin matchsticks; add to the bowl with the dressing.

Shave cilantro leaves off the stems; discard stems and add leaves to the bowl.

Roughly chop peanuts and add to the bowl; toss to combine the salad.

To serve, divide rice, chicken, and salad between plates. Top chicken with reserved teriyaki sauce and sprinkle with sesame seeds. Enjoy!

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