Teriyaki Chicken Legs

8 chicken legs/drumsticks
1 1/2 cups (12 oz) teriyaki sauce
pepper
3 TB sesame seeds
1 cup chicken stock
3/4 cup water
vegetable oil
1 cup rice
1 bunch broccoli, trimmed and cut into pieces
salt
1/2 red bell pepper, thinly sliced
1 bunch scallions, chopped
2 cloves garlic, minced
1 inch ginger, grated or minced (I used about 1-2 tsp ground ginger)

1. Place chicken in resealable bag with teriyaki sauce & let marinate 4 hours or overnight.
2. preheat oven to 400
3. Place a cooling rack over a baking sheet (you may want to line your baking sheet with foil for easier cleanup). Arrange chicken on cooling rack. Season liberally with pepper.
4. Cover with foil and roast 20 minutes. Turn legs and roast 10 minutes more. Remove foil and roast 5-8 more to darken & crisp. Sprinkle with sesame seeds.
5. While chicken cooks, cook the rice in the stock with 1 TB veg oil, simmering covered about 18 minutes. Fluff with fork.
6. Original recipe suggested to blanch the broccoli, so you can if you want, but I like mine crisp.
7. Heat 2 TB oil in large skillet, add broccoli and cook about 5 min then add red pepper and scallions. Stir fry a minute or two then add garlic & ginger, cooking 1 minute more.
Serve chicken legs with rice & stir fry

Original recipe: www.rachaelrayshow.com/food/recipes