Teriyaki Chicken Rice Bowl

Cut the four sides of the meat neatly, with the skin facing down, and make pineapple grids on the meat surface with a diagonal knife, without cutting the chicken skin;

Add marinade and marinate, then place in a tight box in the refrigerator overnight;

Pick the broccoli into small florets, dice the peppers and dice the chives;

Fry the chicken pieces in a non-stick pan over medium heat;

Fry both sides until golden brown;

Do not wash the pot after placing the chicken pieces, then fill the pot with half a pot of water, bring it to a boil, blanch the broccoli, and add the filtered water;

Use a bowl to mix the sauce and water thoroughly;

Pour the bowl of juice into the pot and cook until it bubbles;

Add chicken pieces, broccoli and peppers, and stir evenly;

Place the chicken pieces on a chopping board with the skin side down and cut into strips, place on top of rice and sprinkle with a little cooked sesame seeds;

Arrange broccoli and pepper pieces next to the meat and pour in the sauce;

Sprinkle chopped green onions on top and you're done.

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