Teriyaki Glazed Chicken Thighs with Sesame Vegetables

Begin by cooking 2 cups of brown rice according to package instructions, which typically takes about 35-40 minutes.

While the rice cooks, prepare the teriyaki sauce. In a medium bowl, combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 3 tablespoons honey, 2 tablespoons minced fresh ginger, and 3 minced garlic cloves. Whisk until well combined.

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Set aside.

Trim any excess fat from 2 pounds of chicken thighs and cut into 1-inch pieces. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 7-8 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature of 165°F).

Pour 3/4 of the teriyaki sauce over the chicken and bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens, about 2-3 minutes. Remove from heat and cover to keep warm.

Prepare the vegetables: core and thinly slice 1 medium head of napa cabbage, julienne 2 red bell peppers, peel and julienne 3 medium carrots, and trim 2 cups of snow peas.

In a large wok or separate skillet, heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil over high heat. Add the carrots and stir-fry for 2 minutes.

Add the bell peppers and snow peas, stir-frying for another 2 minutes.

Add the sliced napa cabbage and continue stir-frying for 3-4 minutes until the cabbage is wilted but still slightly crisp.

Season the vegetables with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon rice vinegar. Add the remaining teriyaki sauce and toss to coat.

Sprinkle 1 tablespoon sesame seeds over the vegetables and toss to combine.

To serve, divide the brown rice among 5 plates. Top with the teriyaki chicken and sesame vegetables.

Garnish with the remaining 1 tablespoon sesame seeds and sliced green onions.