Japanese-Inspired Chicken Teriyaki Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups brown rice, cooked according to package
• 2 medium carrots, julienned
• 2 cups broccoli florets, lightly steamed
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1/4 cup water
• 4 green onions, sliced

Instructions

1. 1

   In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil.

2. 2

   Add the chicken to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.