Teriyaki Chicken Bowl Recipe

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces 1/4 cup soy sauce 1/4 cup mirin 2 tablespoons honey 1 tablespoon rice vinegar 1 garlic clove, minced 1 teaspoon ginger, grated 1 tablespoon cornstarch 2 tablespoons water 2 cups cooked white rice 1 cup steamed broccoli 1/2 cup sliced carrots 1/2 cup sliced bell peppers Green onions, chopped (for garnish) Sesame seeds (for garnish)

Instructions

1. In a mixing bowl, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Add the chicken pieces and marinate for at least 30 minutes. 2. In a small bowl, mix cornstarch and water to create a slurry. Set aside. 3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until browned and cooked through. 4. Pour the remaining marinade into the skillet and bring to a simmer. Add the cornstarch slurry and cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens. 5. Assemble the bowls by placing a portion of cooked rice at the bottom. Top with teriyaki chicken, steamed broccoli, sliced carrots, bell peppers, and garnish with green onions and sesame seeds. 6. Serve immediately and enjoy!