Teriyaki Chicken over Brown Rice + Green Beans
Why we love it:
- 1 cup Basmati Rice (Brown)
- 2 cups Water
- 1 teaspoon Kosher Salt
- 2 pounds Chicken Thighs (about 8 pieces but may vary)
- 1 cup Soy Sauce (we love tamari)
- 1⁄2 cup White Sugar
- 1 teaspoon Honey
- 2 cloves Garlic (smashed then minced)
- 1⁄2 teaspoon Ground Ginger
- 1⁄4 teaspoon Black Pepper (freshly ground)
- 1⁄4 teaspoon Cinnamon
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Cornstarch (optional)
- 2 teaspoons Unsalted Butter
- 4 Ice Cubess
- 1 pound Green Beans (ends trimmed)
- 1⁄2 teaspoon White Sesame Seeds (optional, for garnish)
- 1⁄2 teaspoon Black Sesame Seeds (optional, for garnish)
In a small pot with a tight fitting lid, combine the rice, water, and 1 teaspoon of salt. Bring to a boil and stir. Then reduce the heat to low and cover. Cook for about 35 minutes or until the rice is tender and water has absorbed. If you’ve made white rice instead it only cooks for about 17 minutes!
2. TERIYAKI SAUCE
In a saucepan, combine the ingredients for the teriyaki sauce: 1 cup soy sauce, 1/2 cup granulated sugar, 1 teaspoons honey, 2 minced cloves garlic, 1 teaspoon dried ginger, ¼ teaspoon black pepper, ¼ teaspoon cinnamon, and 1 Tablespoon rice vinegar. If using, add 1 teaspoon cornstarch. Whisk it all together.
Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat, stir in 1 teaspoon of butter until it’s melted. Then stir in the 4 ice cubes until they’re melted to help the sauce cool. Pour it in a shallow dish and pop it in the fridge to cool completely.
When the teriyaki is cold, reserve about half of it for brushing on the chicken later, and add the chicken thighs the rest. If it feels like the pan is too big and they aren’t coated enough, transfer it all to a small bowl or a ziplock style bag. Turn to coat the meat. Marinate for as long as you can and up to 36 hours.
4. PREHEAT THE OVEN TO 425 DEGREES
Place the marinated chicken on a lined baking sheet. This sauce will get sticky! Lining the pan will save clean up time. Place the chicken skin side up and evenly spaced around the pan. Pop into the oven and bake for about 15 minutes. Change the oven temperature to broil and cook for another 6-10 minutes, perhaps rotating the pan so the skin is evenly broiled and dark brown to your liking. If it’s looking too dark, move the pan to the bottom of the oven where it will keep cooking but won’t broil as much. When the chicken is just about done, we like to slide the pan out and brush it with half of the remaining sauce. Return to the oven for 2-3 final minutes.
6. GREEN BEANS
While the chicken is cooking, trim the green beans. You only need to remove the stem end, just a tiny nip to take off the woody part. Set beans in a steamer basket with about 1” of water. If you don’t have a steamer, just place the beans directly in a pot with the water. Cover and bring to a boil. Steam for about 5 minutes for bright green and crisp but tender beans. Remove from the pot and place in a bowl. Toss with a pinch of salt and the remaining teaspoon of butter.
Plate a scoop of rice. Top with green beans. And top that with 1-2 chicken thighs. Drizzle any of the uncooked sauce over the top to taste. Garnish generously with both colors of sesame seeds - but if you only have white ones or don’t have any at all, it is fine to leave them off!