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Teriyaki Chicken Rice Bowl
Ingredients
  • 1 bunch scallions
  • ¼ cup lower-sodium soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons dark brown sugar
  • 3 teaspoons cornstarch, divided
  • ¾ teaspoon ground pepper, divided
  • 4 (4 ounce) boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 medium red bell pepper, thinly sliced
  • 1 tablespoon grated fresh ginger
  • 2 cups hot cooked brown rice
  • Toasted sesame seeds for garnish
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