From craving to table
Instructions
- 1
Rinse the rice under cold water until the water runs clear. Combine with 2 cups of water in a saucepan, bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
- 2
Meanwhile, in a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, and ginger. Set aside.
- 3
Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side, until golden and cooked through. Remove chicken from skillet and slice into strips.
- 4
Add the prepared sauce to the skillet and bring to a simmer. Stir in the cornstarch slurry and cook, stirring frequently, until the sauce thickens, about 2 minutes.
- 5
Return sliced chicken to the skillet and toss to coat well in the teriyaki sauce. Reduce heat to low to keep warm.
- 6
Steam broccoli florets and carrot slices until crisp-tender, about 3-4 minutes.
- 7
To assemble, divide rice among 4 bowls. Top with teriyaki chicken, broccoli, and carrots. Garnish with sliced green onions and toasted sesame seeds.
- 8
Serve hot and enjoy!