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Teriyaki Bowls

Ingredients

• SOY GLAZE SAUCE
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 2 tablespoons water
• ¼ cup low sodium soy sauce
• 1 tablespoon rice vinegar

• CHICKEN
• 1½ pounds boneless chicken thighs
• 2 teaspoons cornstarch
• ¾ teaspoon salt
• ½ teaspoon black pepper
• Neutral oil, for cooking

• TOPPINGS: sliced cucumber, avocado, scallions, roasted Japanese sweet potato, roasted broccoli
• Sirracha Mayo

Directions

1. MAKE THE CHICKEN: 1.Pat chicken thighs dry with a paper towel, then season with salt, black pepper, and cornstarch. 2.Heat a drizzle of neutral oil in a large skillet over medium heat.
2. Sear the chicken thighs for 6 to 7 minutes per side, until golden and cooked through.
3. In a small bowl, whisk together honey, brown sugar, water, soy sauce, and rice vinegar.
4. Pour the sauce directly over the chicken in the pan and let it simmer for 2 to 3 minutes until glossy and thickened, coating each piece evenly.
5. Serve over rice or noodles with toppings of your choice