# What You Need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp vegetable oil
03 - Pinch of salt and pepper
→ Teriyaki Sauce
04 - 1/3 cup low-sodium soy sauce
05 - 1/4 cup mirin
06 - 2 tbsp honey or maple syrup
07 - 1 tbsp rice vinegar
08 - 1 tbsp cornstarch
09 - 2 tbsp water
10 - 1 clove garlic, minced
11 - 1 tsp fresh ginger, grated
→ Rice
12 - 1 1/4 cups jasmine or short-grain rice
13 - 2 cups water
→ Vegetables
14 - 1 medium broccoli head, cut into florets
15 - 2 medium carrots, sliced
16 - 1 red bell pepper, sliced
→ Garnishes (optional)
17 - 2 tbsp toasted sesame seeds
18 - 2 spring onions, sliced
# Step-by-Step:
01 - Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 12 to 15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes.
02 - Steam or blanch broccoli florets, carrots, and bell pepper until just tender, about 3 to 4 minutes. Set aside.
03 - In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, cornstarch, water, garlic, and ginger until well combined.
04 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook for 5 to 6 minutes until golden and cooked through.
05 - Pour the prepared teriyaki sauce over the chicken. Cook, stirring frequently, until the sauce thickens and coats the chicken, about 2 to 3 minutes.
06 - Divide the cooked rice among four meal-prep containers. Top with teriyaki chicken and steamed vegetables. Sprinkle with toasted sesame seeds and sliced spring onions if desired.
07 - Allow the meals to cool before sealing containers. Refrigerate for up to 4 days.
