2/3 cup Mirin
1/2 cup Tamari soy sauce
4 slices fresh ginger
2 Tbsp brown sugar
Chicken:
4 large boneless skinless chicken thighs
Broccoli Rice:
1 cup jasmine rice
1 head broccoli
Tamari soy sauce
toasted sesame oil
Garnish:
2 cups stringless pea pods, lightly steamed or blanched
Teriyaki Sauce: Put the ingredients into a small saucepan and whisk to combine. Bring to a boil, turn down the heat and gently boil (uncovered) until the sauce has reduced and thickened to a loose glaze consistency, about 10-15 minutes. Remove the ginger. Note: you're looking for something like a maple syrup. Broccoli Rice: Cook the rice according to package instructions. Trim the broccoli and cut in rough chunks, both stems and florets. Put into a food processor and pulse until the broccoli breaks down into small grains. Scrape down the sides of the machine if necessary. This will not take long, about 25 pulses. Scrape the broccoli into the pan with the just cooked rice and stir together. Cover and let steam for a few minutes before serving. Chicken: Meanwhile heat a grill pan over medium high heat until hot. Brush the chicken with oil and grill until well browned on one side, then flip and cook until the meat is done (it should read 165F on an instant read thermometer.) Brush the chicken with a thick layer of sauce, and slice in thin slices. Divide the broccoli rice between four bowls. I like to drizzle the rice with Tamari soy sauce and a little sesame oil for flavor. Top with chicken and steamed pea pods. Brush with more sauce and sprinkle with sesame seeds.