# 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
# Directions:
01 - Prepare the jasmine or sushi rice according to package directions until tender and fluffy.
02 - Combine soy sauce, 1/4 cup water, honey, rice vinegar, minced garlic, and grated ginger in a small bowl; whisk until blended.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until golden and fully cooked.
04 - Incorporate carrots and broccoli florets into the skillet and stir-fry for 2 to 3 minutes until they begin to soften but remain crisp.
05 - Pour the prepared teriyaki sauce over the chicken and vegetables. Stir to coat evenly, then allow to simmer for 1 minute.
06 - Mix cornstarch with 2 teaspoons of water to create a slurry. Add this mixture to the skillet and cook for 1 to 2 minutes until the sauce thickens and clings to the chicken and vegetables.
07 - Fluff the cooked rice and distribute evenly among 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.
