Teriyaki Chicken Rice Bowls

Ingredients

• 2 pounds chicken breasts (skinless and boneless, or thighs, cut into 3/4-inch pieces)
• 1 teaspoon kosher salt
• 2 Tablespoons vegetable oil
• 2 teaspoons cornstarch
• 1/4 cup water
• 1/2 cup dark brown sugar
• 1/2 cup soy sauce (low-sodium or tamari)
• 1 Tablespoon rice wine vinegar
• 1/2 teaspoon toasted sesame oil
• 2 cloves garlic (finely chopped or grated)
• 1 teaspoon ginger (peeled and and grated or minced)
• Rice (steamed)
• Edamame (cooked and shelled)
• Broccoli (steamed)
• Green Onions (sliced)
• Carrots (sliced)
• Cucumbers (sliced)
• Sesame Seeds

Instructions

1. 1

   Season the 2 pounds chicken breasts with 1 teaspoon kosher salt. Heat the 2 Tablespoons vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken and cook, until browned on all sides, about 5-6 minutes.

2. 2

   Meanwhile, in a medium bowl, combine the 2 teaspoons cornstarch with ¼ cup water. Whisk in the ½ cup dark brown sugar, ½ cup soy sauce, 1 Tablespoon rice wine vinegar, ½ teaspoon toasted sesame oil, 2 cloves garlic, and 1 teaspoon ginger.

3. 3

   Once the chicken is done, add the sauce to the pan and bring the sauce to a simmer over medium-high heat. Reduce the heat to medium and cook until the chicken is cooked through and the sauce has thickened, about 5 minutes.

4. 4

   Divide rice between bowls and top with the chicken and sauce from the pan. Enjoy with your favorite vegetables.