15-Minute Teriyaki Chicken Rice Bowls

Ingredients

• 500 g boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
• 1 tbsp vegetable oil (neutral oil like canola or sunflower)
• 3 tbsp soy sauce (low-sodium recommended)
• 2 tbsp mirin (or substitute with honey + rice vinegar)
• 1 1/2 tbsp brown sugar (packed)
• 1 tbsp rice vinegar
• 1 tsp sesame oil (for aroma and richness)
• 1 clove garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 tsp cornstarch + 2 tbsp water (slurry for thickening)
• 3 cups cooked jasmine rice (freshly cooked or leftover warmed rice)
• 1 cup steamed broccoli florets
• 1 medium carrot (julienned or thinly sliced)
• 1/2 cup cucumber (thinly sliced)
• 1 tbsp sesame seeds (toasted)
• 2 stalks green onions (sliced thin for garnish)