Chicken Teriyaki Bowls

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons brown sugar, 1 teaspoon ginger, and 2 cloves garlic until well combined.
2. 2In a separate small bowl, mix the 1 tablespoon cornstarch with 2 tablespoons water to create a smooth slurry. Set aside.
3. 3Cut the about 680 g boneless, skinless chicken thighs into bite-sized pieces, about 2.54 cm cubes.
4. 4Heat a 30.48 cm skillet over medium-high heat until hot. Add the cut chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until browned on all sides and the internal temperature reaches 74°C.
5. 5Pour the prepared teriyaki sauce mixture over the chicken in the skillet. Bring the sauce to a simmer, then stir in the cornstarch slurry. Continue to cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the chicken.
6. 6While the chicken is cooking, steam the 2 cups broccoli florets until they are tender-crisp, which should take about 5 minutes. You can check for doneness by piercing a floret with a fork; it should be easily pierced but still have a slight bite.
7. 7Divide the 4 cups cooked rice among four bowls. Top each bowl with the teriyaki chicken and sauce, followed by the steamed broccoli florets.
8. 8Sprinkle the 1 tablespoon sesame seeds over each bowl before serving.

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