Teriyaki Sunshine Bowl

Ingredients

• 1 1/2 lbs Boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp Vegetable oil
• Salt and black pepper, to taste
• 1 cup Sweet Teriyaki Wing Sauce & Glaze (SJ2349HA)
• 4 cups Cooked jasmine rice
• 2 cups Broccoli florets, blanched
• 1 cup Shelled edamame
• 1 large Ripe mango, diced
• 6-8 Radishes, thinly sliced
• 1/2 cup Pickled red onions
• 2 Green onions, sliced
• Toasted sesame seeds

Directions

1. Season the chicken lightly with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until browned and cooked through.
3. Add 1 cup of Sweet Teriyaki Wing Sauce & Glaze (SJ2349HA) directly to the skillet and stir until the chicken is evenly coated.
4. Divide the jasmine rice among four bowls. Top with: Teriyaki chicken, broccoli, edamame, mango, radishes, and pickled red onions.
5. Garnish with sliced green onions and toasted sesame seeds.