Japanese Teriyaki Chicken Bowl

Instructions

1. Prepare the teriyaki sauce
   In a medium bowl, combine soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Whisk until the sugar is completely dissolved. Set aside about 1/4 cup of the sauce for later use.
2. Marinate the chicken
   Place chicken pieces in a resealable plastic bag or bowl and pour the remaining teriyaki sauce over the chicken. Seal the bag or cover the bowl and allow to marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
3. Cook the chicken
   Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (discard used marinade) and add to the hot skillet. Cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
4. Finish the teriyaki sauce
   Pour the reserved 1/4 cup of teriyaki sauce into the skillet with the chicken. If you prefer a thicker sauce, add the cornstarch slurry now. Bring to a simmer and cook for 1-2 minutes until the sauce has thickened and coats the chicken pieces nicely.
5. Prepare the vegetables
   While the chicken is cooking, blanch the broccoli florets and julienned carrots in boiling water for 1-2 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking process.
6. Assemble the bowls
   Divide the cooked rice among four serving bowls. Arrange the teriyaki chicken and blanched vegetables on top of the rice. Drizzle any remaining sauce from the skillet over the chicken and rice.
7. Garnish and serve
   Sprinkle each bowl with toasted sesame seeds and sliced green onions. Serve immediately while hot, with additional soy sauce on the side if desired.