Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs (cut into 1-inch pieces)
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) rice vinegar
- 1 tbsp (15ml) honey (or maple syrup for a vegan option)
- 1 tsp (5ml) sesame oil
- 1 tsp (5g) grated ginger
- 1 clove garlic (minced)
- ½ tsp (2g) chili garlic sauce (like Sriracha - adjust to your spice preference)
- 2 cups cooked rice (Jasmine, brown rice, or sushi rice all work well)
- 1 cup broccoli florets
- 1 medium carrot (julienned or shredded)
- 1 cup edamame (shelled)
- 2 scallions (thinly sliced)
- 1 tbsp (15ml) vegetable oil (for grilling)
- Sesame seeds (for garnish)
- Optional: Furikake seasoning (for extra flavour)
Instructions:
- Whisk together all marinade ingredients in a bowl. Add chicken and toss to coat. Let marinate for at least 15 minutes (longer is better!).
- While the chicken marinates, prep the broccoli, carrot, edamame, and scallions.
- Heat grill pan (or outdoor grill) over medium-high heat. Lightly oil the grates. Grill chicken until cooked through and lightly charred, about 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
- Steam broccoli until tender-crisp, approximately 3-5 minutes.
- Divide rice between two bowls. Top with grilled chicken, broccoli, carrot, edamame, and scallions.
- Sprinkle with sesame seeds (and furikake, if using). Serve immediately.