Tangy Teriyaki Chicken Rice Bowls

Ingredients

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

Instructions

1. 1

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

2. 2

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