# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Teriyaki Sauce
02 - 1/4 cup low-sodium soy sauce
03 - 1/4 cup water
04 - 2 tablespoons honey or brown sugar
05 - 1 tablespoon rice vinegar
06 - 2 cloves garlic, minced
07 - 2 teaspoons fresh ginger, grated
08 - 2 teaspoons cornstarch
09 - 2 teaspoons water (for slurry)
→ Bowl Components
10 - 1 1/4 cups uncooked jasmine or sushi rice
11 - 1 cup carrot, julienned or thinly sliced
12 - 1 cup broccoli florets
13 - 1 tablespoon vegetable oil
→ Garnishes
14 - 2 tablespoons toasted sesame seeds
15 - 2 spring onions, thinly sliced
# How-To:
01 - Prepare jasmine or sushi rice according to package directions until fluffy.
02 - Combine soy sauce, 1/4 cup water, honey, rice vinegar, minced garlic, and grated ginger in a small bowl; whisk to blend.
03 - Heat vegetable oil in a large skillet over medium-high heat; add chicken pieces and cook, stirring, for 4 to 5 minutes until golden and cooked through.
04 - Incorporate carrot and broccoli into the skillet; stir-fry for 2 to 3 minutes until crisp-tender.
05 - Pour prepared teriyaki sauce over chicken and vegetables; stir well and let simmer for 1 minute.
06 - Mix cornstarch with 2 teaspoons water to form slurry; add to skillet and cook for 1 to 2 minutes until sauce thickens and coats all ingredients.
07 - Fluff cooked rice and divide evenly among serving bowls; top with chicken teriyaki mixture.
08 - Sprinkle toasted sesame seeds and sliced spring onions over each bowl; serve immediately.
