Instructions

• Gather equipment and the 4 cups cooked rice; set two large skillets or sauté pans on the stove. One skillet must have a well-fitting lid for steaming vegetables.
• Cut 1 pound boneless chicken thighs into ~1-inch pieces. Put the chicken in a bowl and toss with 1/4 cup cornstarch, 1 teaspoon salt, 1 teaspoon ground ginger, and 1 teaspoon garlic powder until evenly coated.
• Prepare the produce: slice 1 1/2 cups carrots, confirm you have 1 1/2 cups broccoli florets, roughly chop 3 cups napa cabbage, slice 1 cup radishes, and slice 1 cup fresh pineapple. Keep the radishes and pineapple aside for garnish.
• Start the vegetables: add the sliced carrots to the lidded skillet, pour in 1/3 cup water, cover, and steam over medium heat for 5 minutes.
• After 5 minutes, push the carrots to one side of the skillet, add the 1 1/2 cups broccoli florets and 3 cups roughly chopped napa cabbage, cover again, and steam for another 3 minutes. Remove the skillet from heat and keep covered to stay warm.
• While the vegetables are steaming, heat 3 tablespoons sesame oil in the second skillet over medium heat until hot. Add the coated chicken (in a single layer; cook in batches if needed) and stir-fry for 3 to 4 minutes, until mostly cooked and no large pink pieces remain.
• Pour 8 ounces teriyaki sauce into the skillet with the chicken, reduce heat slightly, and simmer for 2 to 3 minutes, stirring, until the sauce thickens and the chicken is cooked through. Remove from heat.
• Assemble four bowls: divide the 4 cups cooked rice among four bowls (1 cup rice each). Top each bowl with an equal portion of the hot teriyaki chicken and the steamed napa cabbage, sliced carrots, and broccoli florets.
• Finish each bowl by adding sliced radishes and sliced pineapple, then sprinkle the 1 tablespoon sesame seeds evenly over the four bowls. Serve warm.