Spicy Teriyaki Chicken Thighs

After listening to David Chang's guest spot on the Smartless podcast, I was inspired to make these spicy teriyaki chicken thighs! Never made teriyaki before? No need to stress! Kevin's (gluten free) Teriyaki Sauce makes this meal super easy to make & oh so delicious.

Ingredients

• 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
  

The Process

• 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!

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