Teriyaki Chicken Rice Bowls Delicious and Easy Meal

Ingredients

• 500 g boneless chicken thighs, sliced thin
• 1 cup soy sauce (low sodium, if preferred)
• 1 2 honey or maple syrup
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 2 cups cooked jasmine rice
• 1 cup broccoli florets
• 1 red bell pepper sliced
• 1 2 green onions, chopped
• 1 tablespoon sesame seeds

Instructions

1. In a medium bowl, combine soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce. Set aside a portion of the sauce for drizzling later.
2. In a large skillet over medium-high heat, add the sliced chicken thighs and pour half of the teriyaki sauce over the chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.
3. In a separate pot, steam the broccoli florets until tender, about 4 minutes. Afterward, toss them into the skillet with the chicken.
4. Pour the cornstarch mixture into the skillet, stirring to combine and thicken the sauce. Cook for another 2-3 minutes, until the sauce clings to the chicken and vegetables.
5. To assemble the rice bowls, start with a base of jasmine rice, then top it with the teriyaki chicken and broccoli mixture. Add sliced red bell pepper for crunch and color.
6. Drizzle the reserved teriyaki sauce over each bowl and garnish with chopped green onions and sesame seeds.