Storing and Reheating
Store the chicken and broccoli in an airtight container in the refrigerator for up to three days. I recommend storing the chicken and broccoli in a separate container from the rice. Reheat in the microwave or on the stovetop. Serve over fresh or reheated rice. In this delicious Teriyaki Chicken, we are using it both as a marinade and as a sauce for the recipe. The result is a delicious dinner that you could easily prep the night before for an easier dinnertime when you get home from work. Not only that, but it will be better than any take out dish, making it something that works for family dinner or serving guests.
Make the teriyaki sauce. Combine all of the sauce ingredients in a small saucepan and bring to a boil, stirring regularly. Allow to simmer for a few minutes until the sauce thickens. Marinate the chicken. Pour half of the teriyaki sauce over the chicken in a reusable container. Marinate in the refrigerator for at least 30 minutes, but no more than 24 hours. Read more on this below.Cook the chicken. Once it has marinated, discard the marinade (keeping in mind that you still have half of the sauce reserved) and heat a skillet on the stovetop. When the oil begins to smoke, very carefully add the chicken and cook until the chicken reaches 165 degrees Fahrenheit. Read more on this below.Cook the broccoli. While the chicken is cooking, cook the broccoli in a saucepan with water.Put it all together. Add the reserved sauce over the cooked chicken. Serve the teriyaki chicken thighs with the broccoli over rice and enjoy.
