Rinse 0.5 cup short-grain rice until water runs clear. Combine with 0.6 cup water in a small pot, bring to a boil over medium-high heat, reduce to low, cover and simmer 12 minutes. Remove from heat and let rest 8 minutes with lid on.

Prepare chicken

While rice cooks, pat 0.5 lb chicken thighs dry and season both sides with 0.25 tsp salt and 0.125 tsp black pepper. Slice into 1/2-inch strips.

Cook chicken

Heat 1 tbs vegetable oil in a 10-inch skillet over medium-high heat. Add chicken in a single layer and cook without moving 3 minutes, then stir and cook another 2–3 minutes until cooked through and browned (internal temp 165°F/74°C). Remove excess fat if needed.

Add teriyaki

Reduce heat to medium. Pour 3 tbs teriyaki sauce over the chicken; if the sauce is thick, add 1 tbs water to loosen. Toss and cook 1–2 minutes until sauce glazes the chicken and thickens slightly. Remove from heat.

Vegetables & assembly

Quickly heat frozen mixed vegetables (0.25 cup) in the microwave 30–45 seconds or toss into the skillet for 30 seconds until warmed. Fluff rice with a fork and divide into a shallow bowl. Top with glazed chicken, warmed vegetables, 1 tbsp sliced green onion and 0.5 tsp sesame seeds. Serve immediately.

Side Salad with Ginger Dressing

Toss 1 cup mixed greens, 2 tbsp shredded carrot and 0.25 cup thin cucumber slices with 2 tbs ginger dressing in a small bowl. Plate alongside the rice bowl.

Optional: Miso Soup (single cup)

Bring 1 cup dashi or broth to a gentle simmer. In a small bowl, dissolve 1 tsp miso paste with 1–2 tbs warm broth, then stir back into pot (do not boil after adding miso). Add 2 tbsp tofu cubes and 1 tsp rehydrated wakame; simmer 30 seconds. Ladle into a cup and garnish with 0.5 tbsp sliced green onion.