Chicken Teriyaki

Whisk together the cornstarch and soy sauce in a medium bowl making sure there are no clumps left. Whisk in sugar, mirin, minced garlic, ginger, and black pepper.

Season the chicken breasts lightly with salt and place in a Suvie pan. Pour teriyaki sauce over the chicken, turning chicken to coat. Place pan in the bottom zone of Suvie.

In a large bowl, toss broccoli with 2 tsp oil, 1/2 tsp salt, and 1/4 tsp black pepper until fully coated. Transfer to a Suvie pan and place in the top zone of Suvie.

Place 1 cup rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie starch cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Cook bottom zone at 375°F for 24 minutes and top zone at 450°F for 20 minutes. Cook rice using long grain, 1 cup setting.

After the cook, remove all pans from Suvie. Fluff rice with a fork and divide between bowls. Transfer chicken to a cutting board and let rest 4 minutes before cutting into slices.

Divide broccoli and chicken between bowls, pour teriyaki sauce from the chicken pan over each serving. Sprinkle sliced scallions over each plate and serve.