A balanced dish featuring teriyaki-glazed chicken, steamed vegetables, and jasmine rice for easy meal prep.
# What You'll Need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp vegetable oil
03 - Pinch of salt and pepper
→ Teriyaki Sauce
04 - 1/3 cup low-sodium soy sauce
05 - 1/4 cup mirin
06 - 2 tbsp honey or maple syrup
07 - 1 tbsp rice vinegar
08 - 1 tbsp cornstarch
09 - 2 tbsp water
10 - 1 clove garlic, minced
11 - 1 tsp fresh ginger, grated
→ Rice
12 - 1 1/4 cups jasmine or short-grain rice
13 - 2 cups water
→ Vegetables
14 - 1 medium broccoli head, cut into florets
15 - 2 medium carrots, sliced
16 - 1 red bell pepper, sliced
→ Garnishes (optional)
17 - 2 tbsp toasted sesame seeds
18 - 2 spring onions, sliced
# How to Make It:
01 - Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 12 to 15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes.
02 - Steam or blanch broccoli florets, sliced carrots, and bell pepper until just tender, about 3 to 4 minutes. Set aside.
03 - Whisk together soy sauce, mirin, honey, rice vinegar, cornstarch, water, minced garlic, and grated ginger in a small bowl until smooth.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add to the skillet and cook for 5 to 6 minutes until golden and cooked through.
05 - Pour the teriyaki sauce over the chicken in the skillet. Cook, stirring frequently, until the sauce thickens and coats the chicken evenly, approximately 2 to 3 minutes.
06 - Divide cooked rice evenly among four containers. Top with teriyaki chicken and steamed vegetables. Sprinkle with toasted sesame seeds and sliced spring onions if desired.
07 - Allow contents to cool before sealing containers. Refrigerate up to four days.
