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Grilled Teriyaki Chicken Rice Bowls - Simply Scratch

Ingredients

• 2 medium broccoli heads, (usually I just have to buy 1 package) cut into florets
• 1 red bell pepper, chopped in 1-inch pieces
• 1 medium red onion, chopped
• sunflower oil
• kosher salt
• FOR THE SAUCE:
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1/2 teaspoon chili garlic paste (sambal oelek) add 1/4 teaspoon for less spicy or omit
• 1/4 cup low-sodium tamari
• 3 tablespoons water, or broth (chicken or vegetable)
• 3 tablespoons dry sherry wine
• 3 tablespoons rice vinegar
• 1/4 teaspoon white pepper, plus more for seasoning chicken
• cornstarch slurry (1 tablespoon cornstarch plus 1 tablespoon cold water)
• 2 peeled carrots, sliced thin and on an angle
• 3 garlic cloves, minced
• 1-1/2 teaspoons peeled and freshly grated ginger
• 1-1/2 to 2 pounds (about 6 to 8) boneless, skinless chicken thighs
• TO SERVE:
• 2 to 3 cups cooked sushi rice
• sesame seeds
• sliced green onions
• reserved teriyaki sauce

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