Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1.5 lb chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp vegetable oil
  • 3 cups cooked jasmine rice
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Instructions:

  1. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced ginger, and garlic. Set aside.
  2. Chop the broccoli and carrots into uniform pieces to ensure they cook at the same rate.
  3. Ensure jasmine rice is steamed and kept covered to maintain heat.
  4. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  5. Add chicken pieces in a single layer. Sear undisturbed for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes until opaque throughout.
  6. Transfer the cooked chicken to a plate to prevent overcooking.
  7. Add the remaining 1 tbsp of oil to the same pan. Sauté broccoli and carrots for 3-5 minutes until crisp-tender.
  8. Return the chicken to the pan with the vegetables. Pour in the teriyaki sauce mixture.
  9. Whisk cornstarch and water to create a slurry and stir into the pan. Simmer for 2-3 minutes until the sauce reduces into a glossy mahogany glaze that coats the chicken and vegetables.
  10. Divide cooked jasmine rice into four bowls, top with the teriyaki chicken and vegetables, and garnish with sliced green onions and sesame seeds.