Ingredients:

  • 680g (1.5 lbs) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 400g (2 cups) cooked brown rice
  • 15g (1 tbsp) fresh ginger, grated
  • 3 cloves garlic, minced
  • 15ml (1 tbsp) avocado oil
  • 80ml (1/3 cup) low-sodium soy sauce
  • 45ml (3 tbsp) honey or pure maple syrup
  • 30ml (2 tbsp) rice vinegar
  • 15ml (1 tbsp) mirin
  • 5ml (1 tsp) toasted sesame oil
  • 300g (2 cups) steamed broccoli florets
  • 100g (1 cup) shredded carrots
  • 1 tbsp sliced green onions
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a small mixing bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, and mirin to create the teriyaki base.
  2. Heat the avocado oil in a large skillet over medium-high heat until shimmering.
  3. Add the chicken pieces in a single layer. Sear without moving for 5 minutes to develop a Maillard crust, then toss and cook until almost opaque.
  4. Add the grated ginger and minced garlic to the pan. Sauté for 1 minute until fragrant but not browned.
  5. Pour the sauce mixture over the chicken. Simmer for 4-5 minutes, allowing the liquid to reduce and thicken into a glossy glaze that coats the protein.
  6. Remove from heat and stir in toasted sesame oil.
  7. Assemble the bowls by portioning 400g of cooked brown rice, topped with a quarter of the teriyaki chicken, 300g steamed broccoli, and 100g shredded carrots.
  8. Garnish with sliced green onions and toasted sesame seeds before serving.