Tangy Chicken Teriyaki Bowls

Ingredients

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

Instructions

1. 1

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

2. 2

   Add the chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes, up to 24 hours.