Name: Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150 g Boneless skinless chicken thighs; 100 g Cooked jasmine rice; 100 g Broccoli florets; 30 ml Tamari; 15 ml Honey; 5 ml Toasted sesame oil; 5 ml Rice vinegar; 5 g Fresh ginger; 1 clove Garlic; 1 g Red pepper flakes; 2 g Sesame seeds; 10 g Green onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Chicken Thighs

Pan-seared chicken thighs glazed in a sticky, ginger-infused tamari sauce served over fluffy rice with vibrant steamed broccoli.

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NUTRITION

Protein

40.0g

Fat

14.8g

Carbs

58.7g

SERVINGS

1 serving

INGREDIENTS

150 g Boneless skinless chicken thighs

100 g Cooked jasmine rice

100 g Broccoli florets

30 ml Tamari

15 ml Honey

5 ml Toasted sesame oil

5 ml Rice vinegar

5 g Fresh ginger

1 clove Garlic

1 g Red pepper flakes

2 g Sesame seeds

10 g Green onions

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PREPARATION

1
Mince the garlic and finely grate the fresh ginger.
2
In a small bowl, whisk together the tamari, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until the honey is fully incorporated.
3
Heat a large non-stick skillet over medium-high heat and sear the chicken thighs for 6 minutes per side until they reach an internal temperature of 74°C.
4
While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 4 minutes until they are tender-crisp.
5
Reduce the skillet heat to medium and pour the prepared teriyaki glaze over the chicken thighs.
6
Simmer the sauce for 2 minutes, turning the chicken frequently to ensure it is thoroughly coated in a thick, glossy glaze.
7
Slice the chicken into strips and serve immediately over the warm jasmine rice with the steamed broccoli on the side.
8
Garnish the dish with sliced green onions and toasted sesame seeds.