Teriyaki Chicken Rice Bowl

Ingredients

• For the Teriyaki Sauce:
• 1/2 cup soy sauce (low-sodium preferred)
• 1/4 cup water
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• For the Chicken:
• 1 pound boneless, skinless chicken thighs
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• For the Rice Bowl:
• 2 cups cooked white or brown rice
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 green onions, sliced for garnish
• Sesame seeds for garnish

Instructions

1. Prepare the Teriyaki Sauce: In a small saucepan over medium heat, whisk together soy sauce, water, brown sugar, rice vinegar, cornstarch, sesame oil, garlic, and ginger. Bring to a simmer and cook until the sauce thickens, about 3-4 minutes. Remove from heat and set aside.
2. Cook the Chicken: Season the chicken thighs generously with salt and pepper. In a large skillet, heat vegetable oil over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken and let it rest before slicing.
3. Sauté the Vegetables: In the same skillet, add broccoli florets, sliced bell pepper, and julienned carrot. Sauté for about 5 minutes or until the vegetables are tender-crisp.
4. Combine Ingredients: Return the sliced chicken to the skillet with the sautéed vegetables. Pour the teriyaki sauce over the mixture and cook for an additional 2-3 minutes.
5. Assemble the Rice Bowls: In bowls, layer the cooked rice, followed by the teriyaki chicken and vegetable mixture. Garnish with green onions and sesame seeds.