Teriyaki Chicken Rice Bowls

Ingredients

• 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp mirin or rice vinegar
• 1 tbsp grated ginger
• 2 cloves garlic, grated
• 2 tsp cornstarch mixed with 2 tbsp water
• 1 tbsp neutral oil
• 4 cups cooked short-grain rice
• Sliced scallions and toasted sesame seeds

Instructions

1. 1

   Whisk the soy sauce, honey, mirin, ginger, and garlic together in a small bowl so the sauce is ready before the pan gets hot.

2. 2

   Sear the chicken in the oil over medium-high heat, undisturbed at first, until the pieces are browned on at least two sides and cooked through.

3. 3

   Pour in the sauce and let it bubble hard for a minute, then stir in the cornstarch slurry and cook until it clings to every piece.

4. 4

   Spoon the chicken and its glaze over bowls of hot rice, then finish with scallions and sesame seeds while everything is still steaming.