Quick Japanese Chicken & Veggie Rice Bowl

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.

Add the 8 ounces of chicken thigh pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

Stir in the 1 cup of broccoli florets and 1/2 cup of sliced carrots. Cook for 3-5 minutes, until the vegetables are tender-crisp.

In a small bowl, whisk together 1/4 cup of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of grated fresh ginger.

Pour the sauce over the chicken and vegetables in the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients.

Divide the 2 cups of cooked white rice between two bowls.

Spoon the chicken and vegetable mixture over the rice.

Garnish each bowl with 1 tablespoon of sesame seeds before serving.