• Start The Chicken. Cube chicken into equal bite sized pieces. In a large sauté pan, add oil and set to medium high heat. Add chicken and season it. Start to brown chicken. Make The Teriyaki Sauce while chicken is browning.

  Once the chicken is browned (about 3-5) minutes each side.

Teriyaki Sauce

• In a medium saucepan, combine water, brown sugar, soy sauce, honey, garlic, ginger powder, pepper flakes. Bring to a gentle boil over medium heat. In a small bowl whisk the arrowroot and ¼ cup of water together to make a slurry.

  Lower the heat, add the starch/water slurry to the saucepan and stir occasionally until desired thickness of sauce comes about. Use ¼ cup more of water if sauce comes out too thick to help thin it out. Start rice at this time if using.
• Once Teriyaki sauce is thickened and finished, place to the side.

Teriyaki Bowl

• Chop and prepare all veggies, broccoli and peppers should be diced. Baby Bok Choy should be sliced in half length wise. Add the broccoli and red peppers to the pan you sautéed the chicken with. Let the veggies cook down a bit for about 6 minutes. 
• To Sauté Bok Choy: In a clean, medium sized pan, fry up the baby bok choy in 1.5 tsp oil. Sprinkle with a pinch of salt to season. Let them sit on medium to high heat for about 3-4 minutes untouched to get the char on them.
• Add chicken back into the skillet with the veggies on medium heat, pour 3/4ths of the teriyaki sauce over everything. Bring to a low simmer, finish the cook on the chicken cook all the way through until internal heat is 165º, about 10 minutes.
• Once chicken is cooked all the way, assemble the bowls. Start with the rice, top with the teriyaki chicken mix and place baby bok choy to the side. Finish off with sesame seeds, green onions and leftover teriyaki sauce. Enjoy.