Teriyaki Chicken Rice Bowls

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp cornstarch
• 1/4 cup water
• 1 cup jasmine rice
• 1 tbsp vegetable oil
• 2 green onions(optional)
• 1 tsp sesame seeds(optional)

Instructions

1. 1

   Start the rice: rinse 1 cup jasmine rice and cook with 1.5 cups water according to package directions (about 15-18 minutes).

2. 2

   While the rice cooks, whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl. In a separate cup, mix cornstarch with 1/4 cup water to make a slurry.

3. 3

   Cut chicken thighs into bite-sized pieces. Heat vegetable oil in a large skillet over medium-high heat and sear the chicken for 6-8 minutes, stirring occasionally, until golden and cooked through.

4. 4

   Pour the teriyaki sauce over the chicken and simmer 1 minute, then stir in the cornstarch slurry and cook 1-2 more minutes until the sauce thickens and glazes the chicken.

5. 5

   Divide steamed rice between two bowls, top with teriyaki chicken, and garnish with sliced green onions and sesame seeds. Serve immediately.