Teriyaki Chicken Rice Bowls Simple and Tasty Meal

Ingredients

• 1 pound boneless, skinless chicken thighs, sliced
• 1 cup sushi rice (or short-grain rice)
• 2 cups water
• 1 quarter cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 carrot julienned
• 2 green onions sliced
• 0 for garnish sesame seeds

Instructions

1. Rinse sushi rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a medium saucepan. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined.
3. In a large skillet or wok, heat a little oil over medium-high heat. Add the sliced chicken thighs and cook for 5-7 minutes until golden brown and cooked through.
4. Toss in the broccoli and carrots to the skillet with chicken. Stir-fry for another 3-4 minutes until the veggies are tender but still crisp.
5. Pour the teriyaki sauce over the chicken and vegetables in the skillet. Stir well and cook for an additional 2-3 minutes until the sauce thickens slightly and coats the chicken and vegetables evenly.
6. Fluff the cooked rice with a fork. Divide the rice among serving bowls, then top each bowl with the teriyaki chicken and vegetable mixture.
7. Sprinkle sliced green onions and sesame seeds on top for added flavor and presentation.