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It's Friday, and Rach's quick and easy MYOTO (make your own takeout) teriyaki chicken is a great way to kick off the weekend. Serve it with sauteed spinach or steamed broccolini; timing-wise, cook it after you cover the pot of rice. And while you're preparing dinner, sip on John's Sake-It to Me Cocktail, which he created to go with the meal.
Pro Tip from Rach: You can use store-bought teriyaki sauce instead of making your own, if you like.
Mix the ingredients for sauce in bowl, reserving 3 tablespoons in smaller bowl. Add the chicken to sauce and let stand 30 minutes.
Prepare your rice. Bring the bone broth or stock and rice to a boil, cover 15 minutes at rolling simmer, then remove from heat to rest. Saute or steam your vegetable of choice.
Heat oil in a large nonstick pan over medium-high heat and cook chicken about 8 minutes, until shellacked and cooked through. Spoon the extra sauce over the thighs. Serve chicken with rice and veg and top with scallions and sesame seeds.