Mild Teriyaki Chicken and Broccoli Rice Bowls

Rinse 1 cup of uncooked jasmine rice under cold water until the water runs clear. In a small saucepan, combine the rinsed rice, 1.5 cups of water, and a pinch of salt. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, prepare the vegetables and protein. Cut 1 large fresh broccoli crown into bite-sized florets. Pat 1.5 pounds of raw boneless, skinless chicken breasts completely dry with paper towels (do not wash the chicken), then slice them into even 1-inch cubes.

In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/3 cup light brown sugar, 1 minced garlic clove, 1/2 teaspoon finely grated fresh ginger, 1 teaspoon cornstarch, and 1/4 cup of water until the cornstarch and sugar are completely dissolved.

Place the broccoli florets in a steamer basket over 1 inch of boiling water in a medium pot. Cover and steam for 4 to 5 minutes until the broccoli is tender-crisp and bright green, then remove from the heat and set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced chicken in a single layer. Pan-sear without moving for 3 minutes to develop a golden-brown crust, then toss and cook for another 3 to 4 minutes until the chicken is cooked through and registers 165°F on a meat thermometer.

Reduce the skillet heat to medium-low. Give the prepared teriyaki sauce mixture a quick stir to recombine the cornstarch, then pour it directly over the chicken in the skillet. Simmer for 1 to 2 minutes, stirring constantly, until the sauce bubbles, thickens, and glazes the chicken pieces beautifully.

Assemble the bowls by dividing the fluffed jasmine rice among three serving bowls. Top each bowl with a portion of the glazed teriyaki chicken and steamed broccoli florets. Garnish with 1 teaspoon of toasted sesame seeds before serving.