Spicy Teriyaki Chicken Thighs
After listening to David Chang's guest spot on the Smartless podcast, I was inspired to make these tasty teriyaki chicken thighs with an added spice! Never made teriyaki before? No need to stress! Kevin's (gluten free) Teriyaki Sauce makes this meal super easy to make & oh so delicious.
5-7 chicken thighs
1 cup uncooked wild rice
1 cup shredded carrots
1-2 shishito or jalapeno peppers
3 cloves minced garlic
1 tbsp shaved ginger
2 cups shiitake mushrooms
1 small bundle chopped broccoli - asparagus works great too!
1 packet Kevin's Teriyaki Sauce (7oz.) - I've also used Primal Kitchen's 8.5oz. Teriyaki
2 tbsp chili crunch
3 tbsp sesame oil
1 tsp crushed black pepper
spicy alfalfa-radish sprouts
top with Colorado's Local Chili Crunch or Momofuku Chili Crunch
optional: top with fresh cilantro
marinade the chicken thighs overnight in Kevin's Teriyaki Sauce
when you're ready to cook dinner, begin by boiling the water for your wild rice, so it can cook while you're getting busy with the chicken & veggies
for best results, use a Ninja Foodie @350 degrees Fahrenheit to cook your chicken thighs - you can always bake them in the oven @350 as well
be sure to dump your extra sauce all over those chicken thighs!
while the chicken is cooking, saute your sliced carrots, peppers, mushrooms, broccoli, ginger & garlic in a pan with the sesame oil
add crushed black pepper & chili crunch
once the vegetables are soft, chicken & rice are both fully cooked, your meal is ready to serve!
spread your rice on the bottom of your bowl, layer on some veggies, next add in your alfalfa sprouts, & place your chicken on top
sprinkle on some fresh cilantro & chili crunch for that finishing touch!