Teriyaki Chicken Bowls

Instructions

1. Prepare the teriyaki sauce
   In a medium bowl, whisk together soy sauce, mirin, honey, brown sugar, minced garlic, and grated ginger until well combined. Set aside 1/3 of the sauce for serving.
2. Marinate the chicken
   Place chicken pieces in a large zip-top bag or bowl. Pour the remaining 2/3 of the teriyaki sauce over the chicken. Seal or cover and refrigerate for at least 15 minutes (or up to 4 hours for more flavor).
3. Cook the chicken
   Heat a large skillet over medium-high heat. Add 1 tablespoon of oil. Remove chicken from marinade (discard used marinade) and add to the hot skillet in a single layer, working in batches if necessary. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
4. Thicken the sauce
   Pour the reserved teriyaki sauce into the skillet with the chicken. Add the cornstarch slurry and stir continuously. Bring to a simmer and cook for 1-2 minutes until the sauce thickens and coats the chicken pieces. Remove from heat.
5. Steam the vegetables
   While the chicken is cooking, steam the broccoli florets until bright green and tender-crisp, about 3-4 minutes. Prepare the julienned carrots and slice the avocado.
6. Assemble the bowls
   Divide the cooked jasmine rice among four serving bowls. Arrange the teriyaki chicken, steamed broccoli, julienned carrots, and sliced avocado on top of the rice.
7. Add finishing touches
   Drizzle any remaining teriyaki sauce from the skillet over each bowl. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately while warm.