Chicken Teriyaki Bowl

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ½ cup soy sauce
• ¼ cup mirin
• ¼ cup sake
• 2 tbsp sugar
• 1 tbsp ginger
• 1 tsp garlic
• 1 tbsp cornstarch (optional)
• 2 tbsp water (optional)
• 1 tbsp vegetable oil
• 2 cups broccoli florets
• 1 cup carrots
• 4 cups cooked white rice
• 1 tsp sesame seeds (optional)
• 2 green onions (optional)

Steps

1. Whisk together soy sauce, mirin, sake, sugar, grated ginger, and minced garlic in a bowl to create the teriyaki sauce.
2. Cut chicken thighs into 1-inch pieces. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes.
3. Pour the teriyaki sauce over the chicken. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the chicken. For a thicker sauce, mix cornstarch with water and stir into the simmering sauce.
4. While chicken cooks, steam or blanch broccoli and sliced carrots until tender-crisp, about 3-5 minutes.
5. Divide cooked white rice among four serving bowls.
6. Spoon chicken and teriyaki sauce over the rice. Arrange steamed vegetables alongside the chicken.
7. Garnish with sesame seeds and sliced green onions, if desired, and serve immediately.