Teriyaki Chicken Rice Bowls with Pineapple and Steamed Broccoli

Rinse 1.5 cups jasmine rice under cold water until water runs clear. Add to a medium pot with 2.25 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for 10 minutes.

While rice is cooking, prepare the teriyaki sauce. Peel and mince 3 garlic cloves. Peel and grate 1 inch of fresh ginger.

In a small bowl, whisk together 1/3 cup low-sodium soy sauce, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, the minced garlic, and grated ginger.

In a separate small bowl, mix 1 tablespoon cornstarch with 1/4 cup water until smooth. Set both bowls aside.

Cut 1.5 pounds chicken thighs into 1-inch pieces. Pat dry with paper towels and season lightly with salt and pepper.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 4-5 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature 165°F).

While chicken is cooking, wash broccoli and cut into florets. Place in a steamer basket over 1 inch of boiling water, cover, and steam for 4-5 minutes until bright green and tender-crisp. Remove from heat immediately to prevent overcooking.

Peel and core the fresh pineapple, then cut into 1/2-inch chunks to make 2 cups. Set aside.

When chicken is cooked, reduce heat to medium-low and pour the soy sauce mixture into the pan. Bring to a simmer, then stir in the cornstarch slurry. Cook for 2-3 minutes, stirring frequently, until sauce thickens and coats the chicken pieces.

Wash and thinly slice 3 stalks of green onions.

To serve, divide the cooked rice among 4 bowls. Top each with teriyaki chicken, steamed broccoli, and pineapple chunks. Sprinkle with sliced green onions and 1 tablespoon sesame seeds divided among the bowls.