Teriyaki Chicken Rice Bowls

Ingredients:

Teriyaki Sauce

Directions:

1. See sauce ingredients below. Add the soy sauce, ½ cup water, red wine vinegar, brown sugar, granulated sugar, garlic, and ginger to a small saucepan. Heat over medium heat and whisk until the sugar is dissolved.
2. In a small bowl, combine the cornstarch and ¼ cup water. Pour into the saucepan and whisk to combine. Let the sauce simmer and thicken, whisking occasionally. Once thickened, remove from the heat, and set aside.
3. Cook the rice according to package instructions. Do this while preparing the teriyaki chicken.
4. Add olive oil to a large skillet and heat over medium heat. Add the onions and cook until soft and translucent. Add the garlic and stir to combine. Cook for 1 additional minute.
5. Add the ground chicken. Cook about ½ way through, breaking apart as it cooks.
6. Add the grated carrots, broccoli, and bell pepper. Stir to combine and continue to cook until the meat is cooked through.
7. Add the teriyaki sauce and stir to coat. Simmer for about 5 minutes.
8. Divide the rice between 4 bowls. Top with the teriyaki chicken mixture. Garnish with sliced green onions. Serve immediately.

Teriyaki Sauce