Teriyaki Chicken Rice Bowls

Ingredients

• 1 Cup Water
• 1/3 Cup Soy Sauce
• 1/2 Cup Brown Sugar
• 1 Clove Garlic (minced)
• 1 Tablespoon Honey
• 1/2 teaspoon Ground Ginger
• 2 Tablespoons Water
• 2 Tablespoons Cornstarch
• 8 Boneless Skinless Chicken Thighs
• 2 Cups Baby Carrots (cut lengthwise)
• 2 Yellow Squash (small, cut into bite size pieces)
• 2 Zucchinis (small, cut into bite size pieces)
• 1 Yellow Onion (quartered and cut into bite size pieces)
• 1 Tablespoon Olive Oil
• 3-4 Cloves Garlic (minced)
• 2 Cups Rice (cooked)
• Salt and Pepper (to taste)
• Sesame Seeds and Green Onions (for garnish)

Instructions

1. 1

   Heat a saucepan over medium heat and add the water, soy sauce, brown sugar, garlic, honey and ground ginger. Bring to a boil.

2. 2

   Meanwhile, whisk the water and cornstarch together then slowly whisk into the sauce.

3. 3

   Allow the sauce to continue cooking at a soft boil for 1-3 minutes or until thick. Set aside.

4. 4

   Heat a grill or grill pan over medium high heat.

5. 5

   Sprinkle each side of the chicken with salt and pepper.

6. 6

   Place the chicken on the grill and cook for 3 to 4 minutes per side, or until cooked through.

7. 7

   Allow to rest on a plate for 2 minutes, then cut into slices.

8. 8

   Serve over rice with sauce.

9. 9

   --- For the Veggies ---

10. 10

    While the chicken is cooking, slice the baby carrots, yellow squash, zucchini (you can buy little packages of precut baby squash if you want) and onion.

11. 11

    Drizzle the olive oil in a skillet over medium high heat and sauté the onion until it is almost translucent. Then add the garlic and let it cook until fragrant, about 30 seconds.

12. 12

    Toss in the other veggies and salt and pepper them. Let them sauté until they are golden on one side and then flip them and repeat. Salt and Pepper

13. 13

    If you're looking for even easier, sometimes I just toss everything in a little olive oil, S&P them and throw them in the oven on 425 degrees F for 20-25 minutes and roast them.

14. 14

    --- For the Bowl ---

15. 15

    Serve the chicken and vegetables over cooked rice.

16. 16

    Garnish with sesame seeds and green onions.