Teriyaki Chicken Bowl

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• 1 tablespoon vegetable oil (divided use)
  Ingredient note

  Source: 1 tablespoon vegetable oil (divided use)
• 1 pound boneless skinless chicken breasts
  Ingredient note

  Source: 1 pound boneless skinless chicken breasts
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste
• 3 cups mixed raw vegetables (such as broccoli, carrots, snow peas, bell peppers and mushrooms)
  Ingredient note

  Source: 3 cups mixed raw vegetables (such as broccoli, carrots, snow peas, bell peppers and mushrooms)
• 4 cups white rice (cooked)
  Ingredient note

  Source: 4 cups white rice (cooked)
• 2 teaspoons sesame seeds
  Ingredient note

  Source: 2 teaspoons sesame seeds
• 1/4 cup soy sauce (low sodium)
  Ingredient note

  Source: 1/4 cup soy sauce (low sodium)
• 1/2 cup water
  Ingredient note

  Source: 1/2 cup water
• 3 tablespoons light brown sugar
  Ingredient note

  Source: 3 tablespoons light brown sugar
• 2 teaspoons minced garlic
  Ingredient note

  Source: 2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger
  Ingredient note

  Source: 1 1/2 teaspoons minced fresh ginger
• 1 tablespoon honey
  Ingredient note

  Source: 1 tablespoon honey
• 1 teaspoon toasted sesame oil
  Ingredient note

  Source: 1 teaspoon toasted sesame oil
• 1 tablespoon corn starch
  Ingredient note

  Source: 1 tablespoon corn starch

1. Heat a pan or grill over medium high heat. Place 2 teaspoons of oil in the pan or brush the oil onto the grill.
2. Season the chicken with salt and pepper to taste.
3. Place the chicken in the pan or on the grill. Cook for 4-5 minutes per side or until chicken is cooked through. Remove from the pan or grill and cover to keep warm.
4. Add the remaining teaspoon of oil to the pan or brush on the grill grates. Add the vegetables and cook for 4-5 minutes or until they're tender. Season the veggies with salt and pepper to taste.
5. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pan over medium heat. Bring the ingredients to a simmer.
6. Whisk the corn starch with 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1 minute or until sauce has thickened, stirring occasionally.
7. Cut the chicken into bite sized pieces. Pour the sauce over the chicken and toss to coat.
8. Divide the rice between 4 bowls. Place the chicken and vegetables on top of the rice. Sprinkle with sesame seeds, then serve.