Ingredients:

  • 1 ½ lbs (680 g) boneless, skinless chicken thighs
  • ¼ cup (60 ml) soy sauce
  • ¼ cup (60 ml) rice vinegar
  • ¼ cup (60 g) brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 cups (375 g) cooked jasmine rice
  • 1 cup (150 g) broccoli florets
  • 1 cup (150 g) bell peppers, sliced
  • 1 cup (150 g) carrots, julienned
  • 2 green onions, sliced
  • Sesame seeds, for garnish (optional)

Instructions:

  1. In a mixing bowl, combine soy sauce, rice vinegar, brown sugar, garlic, and ginger. Add chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
  2. Preheat grill or grill pan over medium-high heat.
  3. Remove chicken from marinade, shaking off excess. Grill for 5-7 minutes per side, or until internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
  4. In a separate pot, steam or sauté broccoli, bell peppers, and carrots until just tender, about 4-5 minutes.
  5. In serving bowls, add a scoop of rice as the base. Top with grilled chicken slices and sautéed vegetables. Garnish with green onions and sesame seeds if desired.