# What You'll Need:
→ Chicken
01 - 1.1 pounds 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 tablespoons honey or brown sugar
05 - 1 tablespoon rice vinegar
06 - 2 cloves garlic, minced
07 - 2 teaspoons fresh ginger, grated
08 - 2 teaspoons cornstarch
09 - 2 teaspoons 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 tablespoon vegetable oil
→ Garnishes
14 - 2 tablespoons toasted sesame seeds
15 - 2 spring onions, thinly sliced
# Directions:
01 - Cook jasmine or sushi rice according to package instructions until fluffy.
02 - Whisk together soy sauce, water, honey, rice vinegar, garlic, and ginger in a small bowl.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring frequently, for 4 to 5 minutes until golden brown and cooked through.
04 - Add carrots and broccoli florets to the skillet. Stir-fry for 2 to 3 minutes until just tender-crisp.
05 - Pour the prepared teriyaki sauce over the chicken and vegetables. Stir well and simmer for 1 minute.
06 - In a small bowl, mix cornstarch with water to create a slurry. Add to the skillet and cook for 1 to 2 minutes until the sauce thickens and coats all ingredients evenly.
07 - Fluff the cooked rice and divide into serving bowls. Top each with chicken teriyaki and vegetables.
08 - Sprinkle toasted sesame seeds and sliced spring onions over the bowls. Serve immediately.
