Instructions:
step 1 Rinse the rice under cold water. Bring 2 cups water to a boil, add rice and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes until fluffy.
step 2 Heat olive oil in a skillet over medium-high heat. Season chicken cubes with salt and pepper, then cook until golden and fully cooked. Remove and set aside.
step 3 In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2-3 minutes.
step 4 Stir in the cornflour slurry and continue cooking until the sauce thickens. Remove from heat.
step 5 Toss the cooked chicken in the teriyaki sauce until well coated.
step 6 Assemble bowls with rice, steamed broccoli, cucumber slices, and avocado.
step 7 Add the glazed teriyaki chicken on top and garnish with chopped green onions.
Storage and Reheating Tips:
Store components separately in airtight containers for up to 3 days in the fridge. Reheat chicken and rice gently in the microwave or a pan. Add fresh avocado and cucumber just before serving. This bowl is not ideal for freezing due to the fresh vegetables.
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