Teriyaki Chicken Veggie Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 cups jasmine rice
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 2 medium carrots, julienned
• 3 cloves garlic, minced
• 1/2 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tsp ground ginger
• 1/4 tsp red pepper flakes, optional, for heat
• 2 tbsp sesame seeds, for garnish

Instructions

1. 1

   Cook the jasmine rice according to package instructions. Set aside.

2. 2

   In a large skillet or wok, heat 1 tbsp sesame oil over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side until browned and cooked through. Remove chicken from the pan and slice or shred.