Teriyaki Chicken Bowls

Ingredients

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

Steps

1. Cook rice according to package directions. While rice cooks, prepare chicken and sauce.
2. Whisk together soy sauce, mirin, sake (if using), brown sugar, minced garlic, and grated ginger in a bowl to create the teriyaki sauce. In a separate small bowl, combine cornstarch and water to make a slurry.
3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs, cut into 1-inch pieces, and cook until browned on all sides, about 5-7 minutes.
4. Pour the teriyaki sauce over the chicken and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, allowing the sauce to thicken slightly.
5. Stir in the cornstarch slurry and cook for another 1-2 minutes, until the sauce is glossy and thick enough to coat the chicken.
6. Steam the broccoli florets until tender-crisp, about 3-5 minutes.
7. Divide the cooked rice among four bowls. Top with teriyaki chicken and steamed broccoli.
8. Garnish with sesame seeds and sliced green onions, if desired, before serving.