Teriyaki chicken rice bowl

Ingredients

• 2 lb chicken thighs shop
• 4 cups cooked white rice shop
• 1 bag frozen stir-fry veg mix shop
• ¼ cup soy sauce shop
• 3 tbsp honey or brown sugar shop
• 4 cloves garlic shop
• 1 tsp ginger shop
• 1 tbsp sesame oil shop
• 1 tsp — thickener cornstarch shop
• 1 tbsp neutral oil shop

Method

1. Teriyaki sauce: whisk soy + honey + minced garlic + ginger + sesame oil + cornstarch + 2 tbsp water.
2. Cook rice.
3. Cube chicken. Sear in hot oil 7-8 min until cooked and slightly browned.
4. Pour teriyaki sauce over chicken. Toss and simmer 2 min until glossy.
5. Cook frozen veg in same pan or separately.
6. Layer: rice → veg → teriyaki chicken. Portion into 5 containers.
7. Toppings: sesame seeds, green onion, sriracha, sliced avocado (add fresh, not stored).
8. Reheat: microwave 2-3 min, add a small splash of water and cover with a damp paper towel, stir halfway through.