Teriyaki Chicken Rice Bowls

Teriyaki Sauce

• 1/3 cup soy sauce
• 3 tbsp honey or brown sugar
• 2 tbsp mirin or rice vinegar
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp cold water

Bowl

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp vegetable oil
• 2 cups broccoli florets
• 1 cup shredded carrots
• 3 cups cooked white or brown rice
• Sesame seeds and sliced green onions for garnish

1. Whisk together soy sauce, honey, mirin, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat.
2. Stir in the cornstarch slurry and cook, stirring, for 1-2 minutes until the sauce thickens. Remove from heat.
3. Heat oil in a large skillet over medium-high heat. Cook chicken thighs for 5-6 minutes per side until cooked through (165°F).
4. Pour half the teriyaki sauce over the chicken, reduce heat to medium, and cook 2 more minutes, turning to coat. Remove chicken and slice.
5. While chicken cooks, steam broccoli and carrots for 3-4 minutes until just tender.
6. Build bowls with a base of rice. Top with sliced teriyaki chicken, broccoli, and carrots.
7. Drizzle with remaining teriyaki sauce and garnish with sesame seeds and green onions.