Japanese-Inspired Teriyaki Chicken Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1.5 cups jasmine rice, uncooked
• 2 cups broccoli florets, bite-sized pieces
• 1 cup shredded carrots
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp sesame oil
• 2 tbsp sesame seeds
• 4 green onions, sliced

Instructions

1. 1

   Cook the jasmine rice according to package instructions.

2. 2

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