# What You'll Need:
→ Chicken and Marinade
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin (Japanese sweet rice wine)
04 - 2 tbsp brown sugar
05 - 2 tbsp honey
06 - 1 tbsp rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tsp sesame oil
10 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Rice
11 - 2 cups jasmine or short-grain white rice
12 - 3 cups water
13 - Pinch of salt
→ Vegetables
14 - 1 cup broccoli florets
15 - 1 cup carrots, sliced thin
16 - 1 cup red bell pepper, sliced
17 - 1 cup snap peas
18 - 1 tbsp vegetable oil
→ Garnish
19 - 1 cup fresh pineapple, diced
20 - 2 tbsp scallions, sliced
21 - 1 tsp toasted sesame seeds
# Directions:
01 - Rinse the rice under cold water until the water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil until well combined.
03 - Place chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss to coat and let marinate while preparing the vegetables for at least 10 minutes.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli, carrots, bell pepper, and snap peas. Stir-fry for 3-4 minutes until crisp-tender. Remove vegetables and set aside.
05 - In the same pan, add marinated chicken. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
06 - Add the remaining teriyaki sauce to the pan. Stir the cornstarch with water to create a slurry, then add to the sauce. Simmer 2-3 minutes until thick and glossy.
07 - Fluff the cooked rice and divide among four bowls. Top with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds.
