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.
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I didn't have boneless, skinless thighs so I used boned and skinned thighs. Still tasted great but took about 15 minutes longer to cook and since I didn't have broccolini and used broccoli, my broccoli was over cooked. It wasn't a strong soy sauce taste, it might be because I was a bit heavy with the sake! Also very quick to make.
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