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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