Teriyaki Chicken with Parmesan Roasted Broccoli

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Chicken tastes great when it's marinated. The flavours of orange, honey and umami deliver in taste.

Time 45 mins
Servings 4
Difficulty Medium

UNITS

SCALE

INGREDIENTS

TERIYAKI MARINADE

  • ¼ cup Soy sauce
  • cup Orange juice
  • 3 tbsp Honey
  • 1 tsp Ginger, peeled and grated
  • 1 tsp Sesame oil
  • 2 lb Chicken thighs, boneless and skin-on

BROCCOLI

  • 5 cups Broccoli , cut into florets
  • 2 tbsp Olive oil , extra virgin
  • 1 clove Garlic, minced
  • 1 tsp Salt

CHICKEN AND GARNISH

  • 1 tbsp Olive oil, extra virgin
  • tbsp Butter
  • 2 tbsp Parmesan cheese, grated

METHOD

  • Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together soy sauce, orange juice, honey, ginger and sesame oil.
  • Remove skin from chicken. Cut chicken into 2.5 cm / 1” pieces and toss with marinade. Cover and marinate for 20 minutes.
  • In a large bowl, toss broccoli with olive oil, garlic and salt. Spread onto prepared baking sheet in an even layer.
  • Roast in preheated oven until broccoli is browned in spots, about 15 to 20 minutes.
  • In a large skillet, heat olive oil over medium-high heat. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Sauté chicken until golden and cooked through, about 5 minutes. Transfer chicken to a bowl.
  • Pour reserved marinade into the skillet, add butter and heat over medium/high. Bring to a boil and stir until slightly thickened, about 1 minute. Remove from heat. Add chicken back in and stir.
  • Remove broccoli from oven and sprinkle with Parmesan cheese. Serve with chicken.

NOTES

  • Peeling ginger with a spoon makes it easier
  • Alternatively, serve chicken with rice 
  • Alternatively, you can use chicken breasts but cooking times will vary
  • Additionally, you can garnish chicken with sliced green onion