Chicken Teriyaki Bowls

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 cups steamed white rice
• 2 cups broccoli florets, steamed
• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced

Method

1. 1

   In a small bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, garlic, and ginger.

2. 2

   In a separate small bowl, stir together cornstarch and water until smooth; set aside.

3. 3

   Heat vegetable oil in a 9-inch skillet over medium-high heat. Add chicken pieces in a single layer and sear until browned, about 5 minutes per side.

   10:00 · Sear chicken
4. 4

   Pour the soy sauce mixture over the chicken and bring to a simmer, stirring to coat.

5. 5

   Reduce heat to medium-low and simmer until chicken is cooked through, about 8 minutes.

   8:00 · Simmer chicken
6. 6

   Stir the cornstarch slurry into the skillet and cook, stirring constantly, until the sauce thickens and coats the chicken in a glossy glaze, about 2 minutes.

   2:00 · Thicken sauce
7. 7

   Divide steamed rice among four bowls and top with teriyaki chicken and steamed broccoli.

8. 8

   Sprinkle each bowl with sesame seeds and sliced green onions before serving.