Chicken Teriyaki Bowls

Ingredients (12)

• 1 1/2 lb boneless skinless chicken thighs, cut into chunks
• 1/3 cup soy sauce
• 3 tbsp mirin
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, grated
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 1 1/2 cups jasmine rice
• 1 head broccoli, cut into florets
• 2 scallions, sliced
• 1 tbsp toasted sesame seeds

Steps

1. Cook the rice. Steam the broccoli 4 minutes until bright and crisp-tender.
2. Whisk the soy sauce, mirin, honey, vinegar, garlic, ginger and cornstarch with 1/4 cup water.
3. Pat the chicken dry and season. Sear in a hot oiled skillet 5 to 6 minutes until browned and cooked through.
4. Pour in the sauce and simmer 2 minutes, stirring, until thick and shiny on the chicken.
5. Serve over rice with broccoli, scallions and sesame seeds.