Japanese Chicken Teriyaki Rice Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups short-grain Japanese rice, uncooked
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups broccoli florets
• 1 cup carrots, julienned
• 4 green onions, sliced

Instructions

1. 1

   Cook the rice according to package instructions.

2. 2

   In a large skillet or wok, combine the soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.