Name: Chicken Teriyaki Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/3 cup soy sauce; 3 tbsp mirin; 2 tbsp brown sugar; 1 tbsp rice vinegar; 2 cloves garlic, grated; 1 tsp grated fresh ginger; 2 tsp cornstarch mixed with 2 tbsp water; 1 1/2 lb boneless chicken thighs; 1 tbsp neutral oil; 4 cups cooked short-grain rice; 1 cup steamed broccoli; 2 green onions, sliced; 1 tsp toasted sesame seeds

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 bowls

Ingredients

Teriyaki sauce

1/3 cup soy sauce
3 tbsp mirin
2 tbsp brown sugar
1 tbsp rice vinegar
2 cloves garlicgrated
1 tsp grated fresh ginger
2 tsp cornstarch mixed with 2 tbsp water

Bowls

1 1/2 lb boneless chicken thighs
1 tbsp neutral oil
4 cups cooked short-grain rice
1 cup steamed broccoli
2 green onionssliced
1 tsp toasted sesame seeds

Instructions

Whisk the soy sauce, mirin, brown sugar, rice vinegar, garlic and ginger together.
Heat the oil in a large skillet over medium-high heat. Cook the chicken skin-side or smooth-side down for 6 minutes until browned, then flip and cook 5 minutes more.
Pour in the sauce and simmer 2 minutes. Stir in the cornstarch mixture and cook until the sauce is thick and glossy, turning the chicken to coat.
Slice the chicken and serve over rice with broccoli. Spoon over the extra sauce and scatter with green onions and sesame seeds.

Notes

Use tamari instead of soy sauce to make it gluten-free.