Honey Teriyaki Chicken Rice Bowls

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice and

2. 2

   25 cups water to a saucepan, bring to a boil, then reduce the heat to low, cover, and cook for 12–15 minutes until tender. Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.

3. 3

   While the rice cooks, cut the chicken breast into bite-sized pieces. Peel and finely grate the ginger, and mince the garlic. Slice the carrots thinly if they are not already cut.

4. 4

   In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to make the teriyaki sauce.

5. 5

   In a separate small bowl, mix the cornstarch with 2 tablespoons of water from the measured water amount, or a small extra splash of water, until smooth to make a slurry.

6. 6

   Heat a large nonstick skillet over medium-high heat. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.

7. 7

   Add the broccoli florets and carrots to the skillet. Cook for 4–5 minutes, stirring often, until the vegetables are crisp-tender. If needed, add a small splash of water and cover briefly to help steam the vegetables.

8. 8

   Pour the teriyaki sauce into the skillet and stir to coat the chicken and vegetables. Bring to a gentle simmer.

9. 9

   Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens and becomes glossy.

10. 10

    Divide the cooked jasmine rice among bowls. Top with the honey teriyaki chicken, broccoli, and carrots.

11. 11

    Sprinkle with sesame seeds and serve warm.