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Teriyaki Chicken Rice Bowl with Broccoli
Teriyaki Chicken Rice Bowl with Broccoli 
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tsp garlic powder
1/2 tsp ground black pepper
1 tbsp vegetable oil
For the Teriyaki Sauce:
1/4 cup honey or brown sugar
1/4 cup soy sauce
1 tbsp cornstarch + 2 tbsp water (for thickening)
1 clove garlic, minced
1 tsp ginger, grated
For the Sides:
2 cups cooked white rice
2 cups fresh broccoli florets, steamed
Instructions:
Prepare the Chicken:
In a bowl, season the chicken pieces with garlic powder and black pepper. Toss to coat evenly.
Cook the Chicken:
In a large skillet, heat the vegetable oil over medium-high heat. Add the seasoned chicken pieces and cook for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
Make the Teriyaki Sauce:
In the same skillet, reduce the heat to medium. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
In a small bowl, whisk together the honey (or brown sugar), soy sauce, cornstarch, and water until smooth. Pour this mixture into the skillet and bring to a simmer. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Combine Chicken and Sauce:
Return the cooked chicken to the skillet and toss to coat in the teriyaki sauce. Cook for an additional 1-2 minutes to heat through.
Serve:
In serving bowls, layer the cooked white rice and top with the teriyaki chicken. Add steamed broccoli florets on the side or on top. Drizzle any remaining teriyaki sauce over the dish.
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