Teriyaki Chicken Rice Bowl

Steps

1. Cook the rice in salted water for about 12 minutes.
2. Cut the chicken thighs into bite-size pieces and sear them in a nonstick pan for 6–7 minutes.
3. Add the broccoli florets and a splash of water, cover and steam for 3 minutes.
4. Stir in the teriyaki sauce until glossy, spoon over the rice and sprinkle with sesame seeds.