Chicken Bowl Recipe

Make the marinade

In a medium bowl, combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp honey, minced garlic (2 cloves) and grated ginger (1 tsp). Whisk until honey is dissolved and mixture is homogeneous.

Trim excess fat from 1 lb chicken thighs and pat dry. Add the chicken to the bowl with the marinade, turning to coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.

When ready to cook, heat 1 tbsp vegetable oil in a large skillet or nonstick pan over medium-high heat. Remove chicken from marinade, letting excess drip off (reserve marinade). Add chicken to the hot pan and cook 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes, then slice into bite-sized pieces.

While the chicken marinates, rinse 1 cup rice under cold water until the water runs clear. Combine rinsed rice, 1.25 cups water and a pinch of salt in a small pot. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Prepare vegetables: cut broccoli into bite-sized florets; peel and thinly slice 1 medium carrot on the diagonal; seed and slice 1/2 red bell pepper; thinly slice 2 green onions, separating white and green parts.

Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add carrot slices and white parts of the green onion; stir-fry 2 minutes. Add broccoli and bell pepper; season with 1/4 tsp salt and 1/4 tsp black pepper. Stir-fry until vegetables are crisp-tender, about 3–4 more minutes. Reduce heat to low.

In a small bowl, mix 2 tbsp low-sodium soy sauce, 1 tbsp mirin (if using), and the reserved marinade. In another small bowl, whisk 1 tsp cornstarch with 1 tbsp water to make a slurry.

Pour the sauce mixture into the skillet with the vegetables and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1 minute until the sauce thickens and coats the vegetables. Taste and adjust seasoning; squeeze juice of 1/2 lime or lemon if desired for brightness.

Return sliced chicken to the pan and toss to coat in the sauce just to warm through, 1–2 minutes. If the sauce becomes too thick, add 1–2 tbsp water to loosen.

Serve: Divide rice between 4 shallow bowls (servings). Top each with sauced vegetables and sliced chicken. Garnish with sliced green onion greens and 1 tsp sesame seeds per bowl, if desired.