Chicken Teriyaki Bowl

• servings: 4

Ingredients

1 lb. chicken thighs

2 cups broccoli (chopped small)

2 cups jasmine rice (cooked, 1/2 cup in each portion)

1/2 tbsp canola oil (or another neutral tasting oil)

1 garlic clove (sliced)

1 tsp sesame oil

----

⅓ cup soy sauce (low-sodium)

1 tsp sesame oil

2 tbsp Brown sugar

1 tbsp honey

1 garlic clove (grated)

1 tsp. grated ginger (or ground)

pinch red pepper flakes

1 tbsp. corn starch

2-3 tbsp. warm water

Directions

Lightly salt your chicken and let it rest

Boil rice with pinch of salt, sugar, and a garlic clove. Keep covered and warm until ready to eat.

Mix your teriyaki ingredients together, set aside.

Heat a skillet over medium high heat. Add canola oil, sesame oil, garlic. Cook for 20 seconds, then add diced chicken. Cook through (about 6-7 minutes) If there’s a lot of juice/oil once they’re cooked through, use a paper towel to absorb some so your teriyaki sticks well.

Add teriyaki, mix, add broccoli, mix, then cover for 5-6 minutes to steam broccoli, mixing every 2 minutes.

Serve over rice with sesame seeds and fresh green onions!