# Components:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - Salt and freshly ground black pepper, to taste
→ Teriyaki Sauce
04 - 1/4 cup soy sauce
05 - 2 tablespoons mirin
06 - 2 tablespoons honey
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon brown sugar
09 - 2 cloves garlic, minced
10 - 1 teaspoon freshly grated ginger
11 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ Rice
12 - 1 1/2 cups jasmine or sushi rice
13 - 2 1/2 cups water
14 - 1/2 teaspoon salt
→ Vegetables and Garnishes
15 - 1 medium carrot, julienned
16 - 1 small cucumber, thinly sliced
17 - 3.5 ounces edamame, cooked and shelled
18 - 2 spring onions, sliced
19 - 1 tablespoon sesame seeds
20 - Fresh cilantro or parsley, chopped (optional)
# Directions:
01 - Rinse rice thoroughly under cold water until the water turns clear. In a saucepan, combine rice, water, and salt. Bring to a boil over medium heat, reduce to a low simmer, cover, and cook for 12 to 15 minutes. Remove from heat and let rest, covered, for an additional 5 minutes.
02 - In a mixing bowl, whisk together soy sauce, mirin, honey, rice vinegar, brown sugar, minced garlic, and grated ginger until well combined.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5 to 7 minutes until golden and fully cooked.
04 - Pour the teriyaki sauce over the cooked chicken. Simmer for 2 to 3 minutes, then stir in the cornstarch slurry. Continue cooking for 1 to 2 minutes until the sauce thickens and coats the chicken evenly. Remove from heat.
05 - While the chicken cooks, julienne the carrot, slice the cucumber and spring onions, and prepare edamame and fresh herbs as desired.
06 - Divide steamed rice among four serving bowls. Top with teriyaki chicken, carrots, cucumber, edamame, and spring onions. Sprinkle with sesame seeds and optional fresh herbs. Serve immediately.
