Japanese Chicken Teriyaki Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 cups jasmine rice
• 3 cups broccoli florets
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1/4 cup scallions, sliced
• 2 tbsp sesame seeds

Instructions

1. 1

   Cook the jasmine rice according to package instructions.

2. 2

   In a large skillet or wok, heat 1 tbsp of sesame oil over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, until cooked through.