Teriyaki Chicken Bowls

Ingredients

• •1 lb boneless, skinless chicken thighs
• •2 cups cooked jasmine rice
• •1 cup broccoli florets
• •1 cup carrot slices
• •1 bell pepper, sliced (any color)
• •1/4 cup soy sauce
• •1/4 cup honey
• •2 tbsp rice vinegar
• •1 tbsp sesame oil
• •2 cloves garlic, minced
• •1 tsp ginger, minced
• •1 tbsp cornstarch
• •2 tbsp water
• •2 green onions, sliced (for garnish)
• •1 tablespoon sesame seeds (for garnish)
• •Salt and pepper to taste

Instructions

1. 1

   In a large bowl, mix the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to combine. Add the chicken thighs and toss to coat them in the marinade. Let it marinate for at least 15 minutes.

2. 2

   While the chicken is marinating, prepare the rice according to package instructions if not already cooked. Also, prepare your vegetables by washing and cutting them into desired sizes.

3. 3

   Heat a large skillet or wok over medium-high heat. Add the marinated chicken (reserve marinade) and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.

4. 4

   In the same skillet, add the broccoli, carrots, and bell pepper. Stir-fry them for about 5 minutes until they are bright and tender-crisp. Season with salt and pepper to taste.

5. 5

   In a small saucepan over medium heat, pour the reserved marinade. Mix cornstarch with water, then add it to the saucepan. Stir continuously until the sauce thickens, about 2-3 minutes.

6. 6

   Slice the cooked chicken into strips and add it back to the skillet with vegetables. Pour the thickened sauce over the chicken and vegetables, tossing to coat evenly.

7. 7

   To serve, divide the cooked rice into four bowls. Top with the teriyaki chicken and vegetable mixture. Garnish with sliced green onions and sesame seeds.