Teriyaki Chicken Thighs

Updated at: Thu, 17 Aug 2023 03:56:47 GMT

Step 1

Whisk together the cornstarch and soy sauce in a medium bowl making sure there are no clumps left. Whisk in sugar, vinegar, minced garlic, ginger, and black pepper.

Step 2

Salt the chicken thighs then place in a vacuum seal bag and coat with marinade. Vacuum seal, then place in Suvie pan and fill with water. Load into upper right zone.

Step 3

Place the box choky in a Suvie pan and load into upper left zone. Pour jasmine rice and 2 tsp salt into starch pan and load into starch zone. Fill reservoir, enter cook settings and cook now or schedule. My Cook > Multi-Zone Settings Protein: 160˚F, 1 hour Vegetable: 10 minutes Starch: 15 minutes

Step 4

After the cook remove all pans from Suvie. Dump out water from chicken pan, then pour marinade and chicken thighs back into the pan. Return the pan to right side of Suvie.

Step 5

Toss bok choy with vegetable oil, salt, and pepper to taste. Return to left side of Suvie. Broil chicken thighs and bok choy for 10 minutes stirring halfway through the broil. Keep an eye on the chicken thighs so they don’t burn during the broil.

Step 6

When the broil is complete, remove browned chicken thighs from the pan. The teriyaki sauce should’ve thickened during the broil but if it hasn’t, broil the sauce alone for 5-7 more minutes. In the meantime, divide the rice and bok choy between four plates, top with chicken thighs and teriyaki sauce. Sprinkle sliced scallions and sesame seeds over each plate and enjoy!

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