Teriyaki Chicken
Savor the flavors of teriyaki with juicy chicken thigh, shiitake-infused rice, and a medley of fresh vegetables. A perfect Asian-inspired meal!
50 mins
20 servings
Ingredients
- 10 pounds Chicken Thigh (Skin On)
- 3 ¾ pounds Broccoli
- 10 ounces Celery
- ¼ cup + 1 tablespoon Garlic
- 1 ¾ tablespoons Ginger
- 2 ½ ounces Mushrooms (Dried Shiitake)
- ½ cup + 2 tablespoons Scallion
- 5 ounces Summer Sweet Pepper
- 10 cups Long Grain White Rice
- ¼ cup + 1 tablespoon Rice Vinegar
- 1 cup + 2 ¾ tablespoons Teriyaki Sauce
- 2 ½ teaspoons Black Pepper
- 2 ½ cups Olive Oil
- 1 ¾ tablespoons Salt
Directions
- Preheat your oven to 475°F to prepare for roasting the chicken.
- Pat the 40 pounds of chicken thigh dry with paper towels. Place the chicken on a sheet pan and drizzle with about 5 cups of olive oil, ensuring to coat both sides thoroughly.
- Season the chicken generously with salt and pepper on both sides. Arrange the seasoned chicken, skin sides up, in a single layer on the sheet pan.
- Roast the chicken in the preheated oven for 30 to 32 minutes, or until the skin is browned and the meat is cooked through. Once done, remove the chicken from the oven.
- While the chicken is roasting, prepare the vegetables and other ingredients. Wash and dry all fresh produce. In a bowl, soak the ⅝ pound of dried shiitake mushrooms in 120 cups of hot water for at least 10 minutes.
- Cut the 15 pounds of broccoli into bite-sized florets. Thinly slice the 2 ½ pounds of celery on an angle. Cut out and discard the stems, ribs, and seeds of the 1 ¼ pounds of summer sweet pepper, then slice it crosswise into 1/4-inch-thick pieces.
- Peel and finely chop the 1 ¼ cups of garlic and ¼ cup + 2 ¾ tablespoons of ginger. Trim off and discard the root ends of the 2 ½ cups of green onions; slice them thinly, separating the white bottoms from the green tops.
- To prepare the shiitake rice, reserve the mushroom soaking water. Carefully transfer the rehydrated mushrooms to a cutting board and set aside. In a small pot, combine the 40 cups of long grain white rice, a big pinch of salt, and 80 cups of the reserved mushroom water.
- Bring the rice mixture to a boil on high heat. Once boiling, cover the pot, reduce the heat to low, and cook for 12 to 14 minutes, or until the water is absorbed and the rice is tender.
- After cooking, remove the rice from heat, stir in the 1 ¼ cups of rice vinegar, and fluff with a fork to finish the shiitake rice.
- While the rice cooks, start the vegetables. Heat 5 cups of olive oil in a large, high-sided pan or pot over medium-high heat until hot. Add the broccoli florets and season with salt and pepper.
- Cook the broccoli, stirring occasionally, for 6 to 7 minutes, or until it is lightly browned and softened.
- While the broccoli cooks, roughly chop the soaked mushrooms. Add the chopped mushrooms, celery, pepper slices, garlic, ginger, and the white bottoms of the green onions to the pan with the broccoli.
- Continue cooking, stirring occasionally, for 3 to 4 minutes, or until the vegetables are softened and fragrant.
- To finish the vegetables, add the 4 cups + ½ cup + 3 tablespoons of teriyaki sauce and the remaining mushroom water to the pan. Cook, stirring occasionally, for 2 to 3 minutes, or until the sauce is well combined and has reduced by about half. Turn off the heat.
- Carefully transfer the cooked vegetables to a serving dish, leaving the sauce in the pan.
- To serve, transfer the shiitake rice to a serving dish. Place the roasted chicken on top of the rice, including any juices from the sheet pan.
- Spoon the sauce from the pan of vegetables over the chicken and rice. Serve the vegetables on the side.
- Garnish the dish with the green tops of the green onions before serving. Enjoy your meal!
