# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Teriyaki Sauce
02 - 1/4 cup low-sodium soy sauce
03 - 1/4 cup water
04 - 2 tbsp honey or brown sugar
05 - 1 tbsp rice vinegar
06 - 2 cloves garlic, minced
07 - 2 tsp fresh ginger, grated
08 - 2 tsp cornstarch
09 - 2 tsp water (for slurry)
→ Bowl Components
10 - 1 1/4 cups uncooked jasmine or sushi rice
11 - 1 cup carrot, julienned or thinly sliced
12 - 1 cup broccoli florets
13 - 1 tbsp vegetable oil
→ Garnishes
14 - 2 tbsp toasted sesame seeds
15 - 2 spring onions, thinly sliced
# How to Make It:
01 - Prepare jasmine or sushi rice according to package directions until fluffy.
02 - In a small bowl, whisk together soy sauce, 1/4 cup water, honey, rice vinegar, garlic, and ginger until combined.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring, for 4 to 5 minutes until browned and fully cooked.
04 - Incorporate carrots and broccoli florets into the skillet. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
05 - Pour the prepared teriyaki sauce over the chicken and vegetables. Stir to coat evenly and allow to simmer for 1 minute.
06 - Mix cornstarch with 2 tsp water in a small bowl to form a slurry. Add slurry to the skillet and cook for 1 to 2 minutes until the sauce thickens and coats the ingredients.
07 - Fluff the cooked rice and divide into four serving bowls. Top each bowl with the teriyaki chicken and vegetable mixture.
08 - Sprinkle toasted sesame seeds and sliced spring onions over each bowl. Serve immediately.
