1 lb. (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and black pepper, to taste

1 ½ tablespoon olive oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

For the teriyaki sauce:

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons rice vinegar

1 tablespoon water

2 tablespoons light brown sugar

1 teaspoon honey

½ teaspoon toasted sesame oil

2 teaspoons cornstarch + 1 tablespoon cold water (to thicken)

Toppings:

3 cups cooked rice

1 medium carrot, julienned

1 cup shredded red cabbage

1 ripe avocado, sliced

2 green onions, thinly sliced

Sesame seeds

Fresh cilantro

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Heat olive oil in a large pan over medium-high heat. Add chicken pieces and season lightly with salt and pepper. Cook until golden and cooked through, for about 6 minutes. Transfer to a plate.
In a bowl, whisk together soy sauce, rice vinegar, water, brown sugar, honey, and sesame oil to make the sauce.
Using the same pan, add garlic and ginger. Sauté for 30 seconds, until fragrant. Pour in the prepared sauce and bring to a simmer. In a small bowl, stir together cornstarch and cold water. Add the mixture to the pan and stir until thickened.
Return the cooked chicken to the pan and toss to coat generously in the sauce.
Divide rice among bowls. Spoon the teriyaki chicken over one side. Arrange carrots, cabbage, and avocado around. Sprinkle with green onions and sesame seeds. Garnish with cilantro and lime wedges. Enjoy!