Chicken Teriyaki with Vegetables

Ingredients

• ⅓ cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp mirin (Japanese sweet rice wine — available at Asian grocery stores; substitute with 1.5 tbsp dry sherry + 1/2 tsp sugar)
• 3 cloves garlic, finely minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water
• 4 boneless skinless chicken breasts, about 6 oz each
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp neutral oil
• 2 cups green cabbage, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 2 cups broccoli florets, cut small
• 2 medium carrots, cut into thin diagonal slices
• 1 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 tbsp neutral oil
• 1 Salt and pepper to taste

Instructions

1. 1

   Make the teriyaki sauce. In a small saucepan over medium heat, combine the soy sauce, honey, brown sugar, mirin, garlic, ginger, and sesame oil. Stir and bring to a gentle simmer. Once simmering, add the cornstarch slurry and stir continuously for 1 to 2 minutes until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon. Remove from heat and set aside. The sauce will continue to thicken as it cools — if it becomes too thick when you return to it, add a tablespoon of water to loosen it.

2. 2

   Cook the chicken. Pat the chicken breasts completely dry with paper towels. Season on both sides with salt and black pepper. Heat the neutral oil in a large skillet or cast-iron pan over medium-high heat until shimmering.

3. 3

   Place the chicken breasts flat in the pan and sear undisturbed for 5 to 6 minutes until a deep golden-brown crust forms on the bottom — resist the urge to move or press them. Flip and cook the other side for another 4 to 5 minutes. At the 9-minute total mark, spoon 2 to 3 tablespoons of the teriyaki sauce over each chicken breast and let it caramelize in the pan for 1 to 2 minutes, basting continuously. The chicken is done when it reaches an internal temperature of 165°F and the sauce has caramelized onto the surface in a dark, lacquered glaze.

4. 4

   Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. Resting is critical — cutting immediately releases all the juices and leaves the meat dry. Slice diagonally against the grain into 1/2-inch strips. The diagonal cut creates more surface area on each slice, maximizing the amount of caramelized glaze on every piece.

5. 5

   While the chicken rests, cook the vegetables. In a wide skillet or wok over high heat, add the tablespoon of oil. Add the sliced onion first and cook for 2 minutes until it starts to soften and turn translucent. Add the sliced cabbage and toss for 3 to 4 minutes until it wilts down and the edges begin to brown slightly.

6. 6

   Add the broccoli, carrots, and green beans. Toss everything together and cook over high heat for 4 to 5 minutes, stirring frequently, until the vegetables are tender-crisp — cooked through but still with some bite. Do not cook until fully soft or they lose their texture against the glossy sauce. Season lightly with salt and pepper.

7. 7

   To plate as shown in the photo: spoon the cabbage and onion mixture into the base of a wide shallow bowl or plate. Arrange the sliced teriyaki chicken on top, overlapping the slices slightly. Place the broccoli, carrots, and green beans along one side of the bowl. Ladle the remaining teriyaki sauce generously over the chicken and into the base of the bowl so it pools around the vegetables.

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