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Recipe

Sake, Garlic, and Ginger Chicken with Broccolini

Scott Phillips

Servings: 4

Boneless chicken thighs get treated to sweet, salty, and gingery flavors. Sake, a Japanese rice wine, balances the bold flavors of garlic and soy sauce with its subtle savory-sweet notes. The smaller florets on Broccolini are great for mopping up the vibrant sauce, though broccoli works well, too. Serve with white rice, if you like.

Ingredients

  • 6 Tbs. sake
  • 6 Tbs. reduced-sodium soy sauce
  • 1/4 cup granulated sugar
  • 2 Tbs. vegetable or canola oil
  • 1-1/2 lb. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 lb. Broccolini or broccoli crowns, cut into 3-inch-long pieces
  • 3 medium scallions, thinly sliced, white and green parts separated
  • 3 medium cloves garlic, very thinly sliced
  • 1 3-inch piece fresh ginger, peeled and sliced lengthwise into 4 slabs

Nutritional Information

      Calories (kcal) : 420
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 155
      Sodium (mg): 1240
      Carbohydrates (g): 26
      Fiber (g): 2
      Protein (g): 35

Preparation

  • Combine the sake, soy sauce, and sugar in a small bowl, and stir until the sugar dissolves; set aside.
  • Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Season the chicken with salt and pepper, and cook, flipping once, until golden brown on both sides, 2 to 4 minutes per side. Transfer to a plate.
  • Add the sake mixture, Broccolini, scallion whites, garlic, and ginger to the skillet. Bring to a simmer. Arrange the chicken on top of the Broccolini. Cover and cook over medium heat until the Broccolini is tender and the chicken is fully cooked, about 5 minutes. Discard the ginger. Season to taste with salt and pepper, and serve sprinkled with the scallion greens.

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