Teriyaki Chicken Bowls with Coconut Lime Rice

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups jasmine rice
• 1 cup coconut milk
• 1 tbsp lime zest
• 2 tbsp lime juice
• 3 cups frozen stir-fry vegetables
• 2 tbsp sesame oil

Instructions

1. 1

   Combine the soy sauce, brown sugar, rice vinegar, garlic, and ginger in a large resealable bag or container. Add the chicken and toss to coat. Marinate for 30 minutes to 1 hour.

2. 2

   In a medium saucepan, combine the jasmine rice, coconut milk, lime zest, and lime juice. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is tender.