Chicken Teriyaki Bowl

Instructions

1. Prepare the teriyaki sauce
   In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, minced garlic, and grated ginger until sugar is dissolved. Set aside about 1/2 cup of the sauce for later use.
2. Marinate the chicken
   Place chicken pieces in a large ziplock bag or bowl and pour the remaining teriyaki sauce over the chicken. Seal and refrigerate for at least 15 minutes or up to 4 hours for more flavor.
3. Cook the rice
   Rinse rice until water runs clear. Add rice and 3 cups of water to a rice cooker or medium saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
4. Cook the chicken
   Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and add to the hot skillet. Cook for 7-8 minutes, stirring occasionally, until chicken is browned and cooked through (internal temperature of 165°F/74°C).
5. Thicken the sauce
   Pour the reserved teriyaki sauce into the skillet with the chicken. Bring to a simmer, then add the cornstarch mixture. Stir continuously as the sauce thickens, about 1-2 minutes. If sauce becomes too thick, add a splash of water.
6. Assemble the bowls
   Divide the cooked rice among four bowls. Top each with a portion of the teriyaki chicken and sauce. If using steamed broccoli, arrange it alongside the chicken.
7. Garnish and serve
   Sprinkle each bowl with sliced green onions and toasted sesame seeds. Serve immediately while hot.