Teriyaki Chicken Rice Bowl

Ingredients

• 1 lb boneless skinless chicken thighs or breasts
• 1 tbsp vegetable oil
• 2 cups cooked jasmine or brown rice
• 1 cup steamed broccoli florets
• 1/2 cup sliced carrots
• 1/2 cup snap peas or bell peppers
• 1/4 cup sliced green onions
• 1 tbsp sesame seeds, for garnish
• 1/2 cup low-sodium soy sauce or tamari
• 1/4 cup brown sugar or honey
• 2 tbsp rice vinegar or mirin
• 1 tbsp minced garlic
• 1 tbsp fresh grated ginger
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

1. 1

   Season chicken lightly with salt, pepper, and garlic powder. Heat oil in a skillet and sear chicken until golden and fully cooked.

2. 2

   In a saucepan, combine soy sauce, brown sugar, rice vinegar, garlic, and ginger. Simmer until sugar dissolves.

3. 3

   Add cornstarch slurry to the sauce and stir until thickened and glossy. Remove from heat.

4. 4

   Slice cooked chicken and return to the skillet. Pour teriyaki sauce over and stir to coat well.

5. 5

   Assemble bowls with a base of rice, then arrange steamed vegetables and glazed chicken on top.

6. 6

   Drizzle with extra sauce and garnish with sesame seeds and green onions. Serve immediately.