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Bring soy sauce, sugar and mirin to a boil in a small sauce pan over medium-high heat, stirring to dissolve sugar. Remove from heat and let cool completely.
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Peel and thinly slice ginger. Peel garlic.
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Combine 3/4 cup teriyaki sauce, ginger and garlic in a blender and process until smooth, about 20 seconds. Set aside the remaining teriyaki sauce for serving (should be about 1/2 cup).
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Butterfly chicken and marinate in teriyaki/ginger mixture for at least 1 hour.
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Grill chicken until lightly charred and registers 165 degrees. Transfer to a cutting board and tent with aluminum foil.
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Cook broccoli and snap peas. Chop chicken. Combine and serve over rice.
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