Makes 2 servings
2 tablespoons sesame oil
1 lb skin-on chicken thighs, sliced into 1/2 in pieces
1/4 cup coconut aminos + more for garnish
1 clove garlic, minced (optional)
1/2 teaspoon fresh ginger, grated (optional)
Salt and pepper, to taste
1 1/2 cups jasmine rice, cooked according to package instructions
1 1/2 cups broccoli florets, steamed
1/4 cup carrots, thinly sliced
3 scallions, thinly sliced
1/4 cup cilantro leaves
1/4 cup roasted cashews
In a bowl, mix together coconut aminos, minced garlic, and grated ginger to create the teriyaki sauce. (If you're short on time skip the garlic and ginger and go to the next step.)
Heat a cast iron skillet over medium-high heat. Add the sesame oil and chicken in an even layer and season the chicken with salt. Cook about 5 mins without stirring to get the chicken golden brown and slightly crispy. Then toss and add the coconut aminos sauce once the chicken is almost cooked through. Remove from the heat once the sauce has thickened and coated the chicken. (this mixture can burn easily so keep an eye on chicken)
Steam the broccoli and prepare the jasmine rice according to the package instructions.
Once the chicken is cooked, assemble the bowls. Start with a base of jasmine rice, add the cooked teriyaki chicken, steamed broccoli, sliced carrots, scallions, cilantro, and roasted cashews.
Drizzle the remaining teriyaki sauce over the bowls, enjoy!