# What You 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 the rice according to package instructions until tender and fluffy.
02 - Whisk together soy sauce, 1/4 cup water, honey, rice vinegar, minced garlic, and grated ginger in a small bowl.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 4–5 minutes until golden and fully cooked.
04 - Add carrot and broccoli to the skillet. Stir-fry for 2–3 minutes until the vegetables are crisp-tender.
05 - Pour the prepared teriyaki sauce over the chicken and vegetables. Stir well and allow to simmer for 1 minute.
06 - Mix cornstarch with 2 tsp water to form a slurry. Add to the skillet and cook for 1–2 minutes until the sauce thickens and coats the ingredients.
07 - Fluff the cooked rice and divide among serving bowls. Top with the chicken teriyaki mixture.
08 - Sprinkle toasted sesame seeds and thinly sliced spring onions over each bowl. Serve immediately.
