# Ingredient List:
→ Poultry
01 - 1 pound boneless skinless chicken thighs
→ Marinade and Sauce
02 - 1/3 cup reduced sodium soy sauce
03 - 3 tablespoons honey
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 2 cloves garlic, finely minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon cornstarch
09 - 2 tablespoons cold water
→ Rice
10 - 1 cup short grain white rice
11 - 1 1/4 cups water
12 - 1/4 teaspoon kosher salt
→ Vegetables
13 - 2 cups broccoli florets
14 - 1 cup snow peas, trimmed
→ Garnish
15 - 2 tablespoons sliced green onions
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Combine short grain white rice, water, and salt in a small saucepan. Bring to a boil over medium-high heat, then cover and reduce to low. Simmer for 18 minutes, then remove from heat and keep covered for 10 minutes.
02 - In a separate bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to form the marinade. Reserve 1/3 of the mixture for glazing.
03 - Add chicken thighs to a shallow dish and pour remaining marinade over them. Cover and refrigerate for 15 minutes.
04 - Heat a large nonstick skillet over medium-high heat. Remove chicken from marinade and add to skillet. Cook for 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer chicken to a plate, loosely cover to keep warm.
05 - Pour reserved marinade into the skillet and bring to a gentle simmer. Mix cornstarch with cold water in a small bowl. Stir slurry into sauce and cook, stirring constantly, until thickened, about 1 minute.
06 - Fill a medium saucepan with 1 inch water and bring to a boil. Place broccoli and snow peas in a steamer basket and set over pan. Cover and steam until crisp-tender, about 3 to 4 minutes.
07 - Slice cooked chicken and arrange over the steamed rice. Drizzle teriyaki glaze over chicken. Serve with steamed broccoli and snow peas, garnished with green onions and sesame seeds.
