Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) soy sauce (low-sodium preferred)
  • 1/4 cup (60ml) mirin (sweet Japanese rice wine)
  • 2 tablespoons granulated sugar
  • 1 tablespoon sake (optional)
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch, mixed with 1 tablespoon cold water
  • 2 cups cooked white rice (or brown rice for a healthier option)
  • 1 cup steamed broccoli florets
  • 1 carrot, julienned
  • 1/2 cup thinly sliced scallions (green onions), for garnish
  • Sesame seeds, for garnish

Instructions:

  1. Combine soy sauce, mirin, sugar, sake (if using), ginger, and garlic in a small saucepan. Bring to a simmer over medium heat.
  2. Whisk together cornstarch and water, then slowly add to the simmering sauce. Cook, stirring constantly, until the sauce thickens slightly (about 1-2 minutes). Set aside.
  3. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper.
  4. Add chicken to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook until browned and cooked through, about 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
  5. Pour the prepared teriyaki sauce over the cooked chicken. Toss to coat the chicken evenly.
  6. Simmer for 2-3 minutes, allowing the sauce to thicken further and glaze the chicken.
  7. Divide cooked rice among four bowls. Top with glazed chicken, broccoli, and carrots.
  8. Garnish with sliced scallions and sesame seeds. Serve immediately.