Teriyaki Chicken Rice Bowls

Start the rice: rinse 1.5 cups of rice under cold water until clear. Combine with 3 cups of water in a saucepan, bring to a boil, reduce heat to low, cover tightly, and cook for 15 minutes. Do not lift the lid.

While rice cooks, prepare the teriyaki sauce: in a small bowl, whisk together the soy sauce, sugar, minced garlic, and 3 tablespoons of water until the sugar dissolves.

Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. Slice the bell pepper into strips, cut the broccoli into small florets, and dice the onion.

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook without disturbing for 3 minutes to develop a golden crust. Flip and cook for 2 more minutes until golden on all sides.

Pour the teriyaki sauce over the chicken. Reduce heat to medium and simmer for 3 to 4 minutes, turning the chicken occasionally, until the sauce thickens into a glossy glaze and the chicken is cooked through (internal temp 165 degrees F / 74 degrees C). Transfer the glazed chicken to a plate.

In the same skillet, add the remaining tablespoon of olive oil. Add the broccoli, bell pepper, and onion. Stir-fry over high heat for 3 to 4 minutes until crisp-tender and lightly charred.

Add the spinach to the vegetables and cook for 30 seconds until just wilted. Season with a pinch of salt.

Fluff the rice with a fork. Divide the rice among 4 bowls. Arrange the stir-fried vegetables and glazed teriyaki chicken on top. Drizzle any remaining sauce from the plate over the chicken.

If using, slice the avocado and fan it alongside the chicken. Add a squeeze of lemon juice over the entire bowl. Serve immediately.