Teriyaki Chicken Bowl

• 1.5 lbs boneless skinless chicken thighs, chopped
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup cooking sake (or water/dry sherry)
• 2 tbsp sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• 2 cups broccoli florets, steamed
• 3 cups cooked white rice

Instructions

1. 1

   In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a boil.

2. 2

   Reduce heat and simmer for 4 minutes. Stir in cornstarch slurry and cook until thickened. Set aside.

3. 3

   Heat a large skillet over medium-high heat with a little oil.

4. 4

   Add chicken pieces and cook until browned and cooked through (about 6-8 minutes).

5. 5

   Pour the teriyaki sauce over the chicken and toss to coat evenly. Simmer for 1 minute together.

6. 6

   Serve chicken over bowls of rice with steamed broccoli.

7. 7

   Garnish with sesame seeds if desired.