One Pot Teriyaki Chicken and Rice

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch, resulting in fluffier rice.
2. In a medium pot, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes before fluffing with a fork.
3. While the rice is cooking, cut the chicken thighs into bite-sized pieces.
4. In a mixing bowl, combine the teriyaki sauce, soy sauce, sesame oil, brown sugar, garlic powder, and ginger powder. Add the chicken and stir to coat well. Allow it to marinate for at least 10 minutes if time permits.
5. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken, along with the marinade, and cook for 10-15 minutes or until the chicken is cooked through and the sauce has thickened, stirring occasionally.
6. Evenly divide the fluffy rice among four plates. Arrange the cooked teriyaki chicken on top.
7. Sprinkle with sesame seeds and sliced green onions to garnish. Serve hot and enjoy!