Japanese Teriyaki Chicken Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1/3 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame oil
• 2 cups broccoli florets
• 1 cup shredded carrots
• 2 cups cooked jasmine rice
• 1/4 cup green onions, sliced
• 2 tbsp sesame seeds

Instructions

1. 1

   1. In a large resealable bag or bowl, combine the soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Add the chicken thighs and toss to coat. Marinate for 30 minutes to 2 hours in the refrigerator.

2. 2

   2. Heat a large skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Add the chicken to the hot pan and cook for 5-6 minutes per side until golden brown and cooked through.