Teriyaki Chicken Rice Bowls with Garlicky Kale - Yay! For Food

Ingredients

• 1 cup uncooked brown rice* (see first note)
• water** (see second note)
• 6 (3-4 ounce) boneless skinless chicken thighs
• ¼ cup light soy sauce
• ¼ cup mirin
• 2 garlic cloves, minced
• 1-inch fresh ginger root, grated
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 1½ lb. (2 bunches) kale, stems removed and chopped
• ¼ cup water
• Salt and pepper
• ¼ cup toasted sesame seeds
• ¼ cup furikake (Japanese rice seasoning)